[abw]

I regularly attempt to make marmalade in the Seville orange season but always end up with something with the consistency of golden syrup rather than proper set marmalade.  Previously I blamed the pan because it had a thin base and I thought it got too hot too quickly.   This year I have a good heavy bottomed pan and I followed the recipe to the letter.  I squeezed as much of the pectin as I could out of the muslin bag, dissolved the sugar carefully,  reduced the liquid by half and carefully checked the setting point with a jam thermometer (105 degrees).   But it's still the same syrupy stuff I always end up with.  Can anyone tell me what I might be doing wrong?  Grateful for any advice!

abw

[Val H]

I still suspect it's lack of pectin. What pectin there is in citrus fruit is contained in the white pith and pips and you'll need to test before adding the sugar. This article may be of help http://www.allotment-garden.org/allotment_foods/jams-preserve/making-marmalade.php. If you still have problems with getting a good clot after adding lemons, you can always add more pectin in the form of a couple of sachets.

[andreadon]

Not sure - the same happened with mine this year (last year's was fine texture wise but tasted sour)

Try using the sugar with pectin added.

It might just be because you've boile it too long - you have to do a rapid boil to the temp cos marmalade refuses to set if you do it too long.
105 seems a little high, too - my thermometer says 103 for jam.

The main reason i posted here though, was because I used my runny marmalade on the pancakes last night instead of lemon and sugar.  worked beautifully!   

[abw]

Thanks to you both for help.  I've got some oranges left so I'll have another go using your advice.