[juliec]

Hi all,  Im hopeing some one can help as at the moment I havea large pan full of marmalade syryp, which is nice but Id prefer it to set and be marmalade.

Is there any thing I can do to save it?

Many thanks

Jools

[chrisnchris]

Hi Jools,
It sounds like too much liquid, if that's the case, just reduce. Don't do this at too high temperature or the sugars will tend to caramelize & you will end up with very dark marmalade.
Did you have enough pectin, all the pith etc into a muslin?
It is a good idea to squeeze the muslin bag, you must use rubber gloves obviously

Without knowing the recipe & method you followed I can't be sure what's wrong.

HTH

Chris

http://www.jamjarshop.com/buy/pectin250g/

Liquid pectin for you, if that's the problem ...........jamjarshop.....if the link doesn't work

[juliec]

Hi Jools,
It sounds like too much liquid, if that's the case, just reduce. Don't do this at too high temperature or the sugars will tend to caramelize & you will end up with very dark marmalade.
Did you have enough pectin, all the pith etc into a muslin?
It is a good idea to squeeze the muslin bag, you must use rubber gloves obviously

Without knowing the recipe & method you followed I can't be sure what's wrong.

HTH

Chris

http://www.jamjarshop.com/buy/pectin250g/

Liquid pectin for you, if that's the problem ...........jamjarshop.....if the link doesn't work

Hi yes I tied all of the skins and pith in a muslin bag and boiled it with the fruits.  I think I will have to add pectin, like you say.

Thanks for your help.

jools

[chrisnchris]

Jools, I would be interested to know how you get on with the liquid pectin if you decide to go down that route.
I have never used it, I've only ever made marmalade which always seems to have enough, but I guess for things like strawberry you would need to add pectin??

Chris