Marmalade woe

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Marmalade woe
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Mat S

Joined: 07 Nov 2004
Posts: 282
Location: Leicester

Posted: Tue Mar 01, 05 2:34 pm Post subject: Marmalade woe
Having made some excellant lemon marmalade on Friday, I made orange marmalade last night. It looks and tastes ok but has made no effort at all to set; it's a liquid with lumps. I think it's because the oranges were seedless and no pips=no pectin = no setting. Should I a) buy some pectin and reboil it or b) try and make it into orange wine? Mat

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Tue Mar 01, 05 2:49 pm Post subject:
I would make the wine. Re-boiling, even with added pectin, is rarely successful.

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Tue Mar 01, 05 2:50 pm Post subject:
Just a thought - I made Seville orange yesterday, but took all the pips out of them and the 2 lemons, and mine set fine. Unless it was the two that escaped my notice and i can see in two of the jars that set it

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Mar 01, 05 4:19 pm Post subject:
I'm with Sarah. Make wine. Or just live with the fact that it's runny, if it tastes good.

Vic

Joined: 16 Feb 2005
Posts: 387
Location: Sherborne, Dorset

Posted: Tue Mar 01, 05 4:28 pm Post subject:
speaking from far too much experience of runny marmalade, just remember to hold your toast flat, not at an angle, and you'll be fine!

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Tue Mar 01, 05 4:40 pm Post subject:
You could use it in a cake, too (there are quite a few recipes that use marmalade as a flavouring/sweetener) - I dare say the texture would make very little difference in that case.

Guest

Posted: Tue Mar 01, 05 4:40 pm Post subject:

I feared the "make wine" answer - I've got a stinking cold right now and don't feel like faffing around with homebrew. It's all in jars though so a day or two's wait shouldn't ruin it.

Is my no pips / no set theory about right then? The oranges were bog standard ones off the market. Tips for getting Mark II Marmalade to set also appreciated!

And runny marmalade just annoys me because it always finds a hole in the toast or some other way onto my plate!

Mat

Guest

Posted: Tue Mar 01, 05 4:44 pm Post subject:
Bugs - we're talking about 7ish pints here...

Bugs

Joined: 28 Oct 2004
Posts: 10744

Posted: Tue Mar 01, 05 4:45 pm Post subject:
You could freeze the cakes

Sarah D

Joined: 28 Oct 2004
Posts: 2584

Posted: Tue Mar 01, 05 5:16 pm Post subject:
That's a lot of marmalade wine, then Or a lot of flat toast. Take your pick. It will keep in the jars for as long as you need it to, as long as it is covered.

moogie

Joined: 02 Feb 2005
Posts: 525
Location: Near Bridgend

Posted: Tue Mar 01, 05 5:54 pm Post subject:
Was planninmg to make some marmalade tomorrow as it happens - I've never done it before - should I use pectin then? My recipe doesn't mention it. Or should I leave the pips in?

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Tue Mar 01, 05 7:15 pm Post subject:
You can also use the runny marmalade in a bread and butter pudding, for an extra special zing.

Mat S

Joined: 07 Nov 2004
Posts: 282
Location: Leicester

Posted: Wed Mar 02, 05 7:03 pm Post subject:
I called my Mum who suggested re-boiling with some pectin and it worked - phew! Thanks for the help / suggestions - might have to get orange wine on the go anyway. Mat

alison
Downsizer Moderator

Joined: 29 Oct 2004
Posts: 12918
Location: North Devon

Posted: Wed Mar 02, 05 10:13 pm Post subject:
Pleased it worked Mat. The potential problem with reboiling jam or marmalade that hasn't set is that you are slowly caramalising the sugar, and it gets darker, and makes the jam, marmalade or jelly less palatable to look at. If it is near to the set, then you can do it, as you did and it sohouldn't effect the colour too much.

Mat S

Joined: 07 Nov 2004
Posts: 282
Location: Leicester

Posted: Thu Mar 03, 05 3:37 pm Post subject:
No time for a post - too busy making toast.

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