Homemade marmalade help

[vixylix]

Hello all,

I tried making some homemade marmalade for xmas presents at the weekend. I didnt realise until it was too late that the recipe I had makes an ENORMOUS amount. Long story short a combination of the pan being too full and my thermometer being dodgy means that it hasnt set properly

So two questions:

1. It has now cooled, but can I put it back in a pan and bring it back to the boil until it sets, or will this ruin it

2. Are there any other uses for unset marmalade? Thinking of getting creative and calling it a 'citrus syrup' for use as a glaze or otherwise!

Help! It was so painful I can't face making it all from scratch again

[Hans Mum]

Just call it a marmalade coulis for pouring over ice cream or using in a bread & butter type pudding ....I think if you try and boil it without adding some pectin it won't set as you usually use seville oranges for marmalade and they're not in season at the moment....although I could be wrong!!!

[veggiechicken]

I've used marmalade as a glaze when roasting ham, or you could use it on or maybe in a steamed pud, or in a cake, or on icecream or pancakes
Caveat - I'm just thinking aloud and have only done the ham thingy!.

[vixylix]

The recipe said it is 'guaranteed to set'... hmmm

I may reboil a few and see what happens and if it fails I still have the rest as a syrup. Some great ideas for what to use it with though - thanks!

[Nicos]

Nice poured into/onto ginger cake!and served warm with a big blob of cream

[WendyC]

If you've got loads, could you try reboiling a few jars to see what happens, rather than risking the whole lot.

[Thelma Sanders]

Yes, just reboil it, 'til it sets.

It's lovely with a bit of ginger in a bread and butter pudding, though.

[Alison]

I think if you try and boil it without adding some pectin it won't set as you usually use seville oranges for marmalade and they're not in season at the moment....although I could be wrong!!!

You can use any citrus for marmalade so that's not a problem although Seville orange is particularly nice. Re reboiling, definitely go for it but do half at a time so you have most space in the pan, if it boiled over then it's possible it didn't get to jamming temp which us why it's not set. Do the wrinkle test to check before rejarring.

[Snadger]

I reckon if you reboil it the rind may go like rubber! But what do I know!

The reason i say this is I did the same with chlili jam and the bits of chilli went like rubber!

[Alison]

I reckon if you reboil it the rind may go like rubber! But what do I know!

The reason i say this is I did the same with chlili jam and the bits of chilli went like rubber!

Never had that happen on anything I've reboiled (and I've done it quite a bit)

[Bren In Pots]

My niece made some jam that didn't set so she reheated it and added jelly cubes it set after that, and she said it tasted fine.

[Snadger]

Never had that happen on anything I've reboiled (and I've done it quite a bit)

Its the way I boil em! (Said with a Jimmy Cricket accent!)

[boatsman]

I had a lot of lemon limes on a tree earlier this year and I made marmalade with it. I found a recipe on the internet and I used that. According to most accounts you have to remove the pips and tie them in a muslin bag and boil the marmalade with them. I weighed out 1 kg of lemon/limes, cut off both ends and after cutting each one in half sliced them very thinly and then each slice in three parts. It troubled me a bit that I didn't find a single pip amongst all the fruit. Anyway after putting it in a large stainless steel saucepan I covered the fruit with 2 litres of cold water and added just over a kg of granulated sugar and put the saucepan on a low light to boil. I had about a halfcupful of preserved ginger which I cut up in small pieces and added to the saucepan, stirring the contents every so often with a wooden spoon. After some time I could feel the mixture was thickening so with a teaspoon I placed a spot of the mix on a glass saucer I had previously placed in the freezer. The first test didn't jell. After more boiling and stirring the test did jell. I removed the saucepan from the heat and spooned it into a couple of litre preserving jars (from Ikea) that I had previously washed out in hot water. I had enough marmalade to just fill the two jars to about a centimeter from the top, just enough to seal the jars. When the jars were cool on the outside I stored them in the fridge. The marmalade was nice and chunky and I think the ginger improved the taste. Anyway I have it everyday on toast. I am planning to make another batch very soon. It appears that there is enough pectin in the pith to make up for the lack of pips.

[vixylix]

Thanks everyone - I reboiled this with a bit of added lemon juice and it set perfectly. Lesson learned... be more patient! Having said that I won't be making marmalade again - far too much of a faff!!

[Snadger]

February is when the marmalade oranges appear in the shops from what I remember!