[Flower girl]

Can any body give me some advice?
I have made Courgette chutney and Marrow Chutney and both are very runny . I made Marrow chutney last year using the same recipe and it was fine.
I've boiled both for a lot longer than it states in the recipe.
The only thing I've done differently is use a large heavy bottomed saucepan. Last year I borrowed a friends jam pan.
I'm thinking along the lines of maybe it's because the jam pan has a much wider circumference at the top than the saucepan...  is this being too technical? or am I just having bad luck with my chutneys this year?
Keeping my fingers crossed that someone can help 

[Lewjam]

hmm, the wider area would just help it boil down faster, i usually go with the back of the spoon test with any source.  Check if it sets when cooled on a plate in the fridge before stopping reducing.

Its also possible that your veg base had different levels of moisture then last year, marrow is mostly water and it can make sources thin out if not properly reduced?  Depending on how fresh/mature the veg is affects the levels of moisture within them.

[mumofstig]

I just keep boiling until you can draw a spoon across the bottom and leave an empty line that doesn't immediately fill in.

[Flower girl]

 :DThanks for your replies...very helpful...do you think I could try re boiling them?

[Lewjam]

i personally wouldn’t re heat things like that – especially for long term storage.

Others may disagree but im very funny about reheating in general after a nasty case of food poisoning!

[mumofstig]

yes you can, but you have to bring to full boil and then lower heat to simmer till thick enough.

In effect you are not re-heating it..you are recooking it