Recommended varieties for preservation include Bartlett, Bosc, Anjou, and Comice. I have a different approach. I am having a problem with Peach Preserves. Or maybe it set up so firmly that you can barely slip the knife in. Now it smell burnt and is lumpy. so did it work and did you water bath seal or just use heat of jam to seal. I pick my own @ an orchard that is just so wonderful. My wife says my marmalade has an acceptable consistency, so I suppose it depends on what you consider to be a 'set'. I used 1 kg oranges, 1 large lemon, 1lb sugar (and as I type I think I only used 1lb instead of 2) and yes, 3 pints water. when cool take a sniff in there, the jam is set better than before, the smell (being alcohol from fermentation) has evaporated and the whole show is brand new. & added some hot water then as soon as it was boiling I put it back into clean jars. Still a bit sticky so added another 100ml and stirred thoroughly. The pectin is in the peel and pips, did you boil with everything in? I, also have had years of making runny pressure cooked marmalade and know the huge disappointment when it does not set. Is there anything that can be done or do I have 8 jars of syrup? Please enter your email address below to create account. made mine too thick also would love to know how to thin it down, Over boiled marmalade and it was close to toffee. Would that work? Thank you for your help. I hate guessing games and, as you know, I love to measure everything. With crab apples, quinces and other high pectin fruit I dont wait for the wrinkle test eg, frozen saucers, jelly on saucers, does it wrinkle after 5 minutes. I swooshed a palate knife around the jars to bring the bubbles up to the top of the jar which seems to work to some degree but can you tell me why I get the bubbles in the first place please? - So when I prepare grape juice for jelly, I find crystals at the bottom of the juice, even though I haven't added sugar yet. In the whole fruit method, they are included in with the pulp, as theyve cooked down and softened. Thank you so much. Add pectin? I've already told you, but I Iooove it when you're "Walter White-ing" pastry or jam! Help! Notify me if Marisa replies to my comment. Let me know how it goes! I am going to try reheating it to a higher tempurature and add the rest of the pack of pectin. I took samples every degree, starting at 217F and all the way up to 222F. JavaScript seems to be disabled in your browser. Either heat over the stove or even just in the microwave, depending on the quality of the jam. Keep on medium heat until combined (5-10 mins) then bring to boil to 220 F and then cool. Apart for the last bit that didnt make a full jar (didnt bother to waterbath this as I will use it straight away and keep in the fridge). But the shorter boiling time also gives, IMHO, a better flavour, so I'm kind of happy.
why has my marmalade crystallized