How much stress?? I only wanted to make marmalade

Found a lovely recipe for tangy lemon marmalade perfect I thought, tonights job, looked easy and I had all the stuff in.

Started enjoyed peeling the lemons with my spud peeler (best laugh I have had in years)

All went well until we did the cooling off. recipe said 10 mins

It was still very very hot so I wasnt sure about putting it in jars but did, the lemon peel rose to the top quicker than I could say marmalade  :roll:

Came on here to read it was too hot still and needed cooling, looked up delia AGAIN (been on that site before) and she says 30 mins to cool at least

returned to pan to cool, re-washed and did jars ready, waited 40 just incase, poured into jars again and guess what rose to the top like a rocket

thought sod this I am not taking it out again so turned the jars upside down with contents in for 10 mins and then turned back upright again.

fingers crossed all is well in the jars but what a fuss  :roll:

thats unusual :shock:

marmelade, from my experience, goes quite thick n gungy and the bits stay where they should be. Mind you i only like the rind very fine have never made it chunky. So have no idea why its happened.

Do you do it to temperature for set or try on plate? sorry just thinking out loud now.

Both for temperature, and it set lovely on plates and reached the right temp. put some in a bowl in the fridge as I had some left that wasnt enough for a jar and its set fine, looks and smells lovely so goodness knows what went on.  :roll:

well one things for sure it will taste scrumptious wherever the peel ends up

     

I know its about the taste but I was getting right stressy with it, it became a battle of wills

I BEAT THE LEMON  

I must say that I also have never had a problem with the peel rising to the top and I only leave it to cool slightly for about 10 minutes before potting. Sure it'll taste fine though and that's what matters, unless you were going to enter it for a show.

I had the exact same problem not so long ago!  Mine was too runny I think and thats why they kept rising to the top.  Fixed with more pectin!  

It did wind me up alot though!!  :roll:

On the brighter side it really does taste yummy      

How about the recipe BQ? I need to make some for OH. Can't stand the stuff myself. What I buy now comes from Scotland and it's not cheap.