I think a series of mistakes led to a batch of tasty but very runny marmalade. The question is can I redeem it?
Here's what I did juiced and sliced grapefruit, oranges and a couple of lemons. Added water soaked overnight then bunged the lot into a pan and 'simmered' until peel was tender, added sugar and rapidly boiled for 25-30mins then jarred it up.
Now first mistake was probably putting the lemon juice in at the start as I belive it should go in at the same time as the sugar?
Second mistake was 'simmering' the peel mixture, I say simmer but all I did was have it on a low heat for 2 hrs ish and the mixture didn't reduce down as much as it should of.
Third mistake was not adding any lemon with the sugar (see mistake 1).
Now my question is can I put it all back in the pan, simmer it properly to reduce it down, then add the lemon juice (and maybe some grated bramley apple for extra pectin) plus a wee bit more sugar and boil rapidly for another 25 mins odd. Could this work or do I just accept the marmalade for what is and try and keep it from falling off my toast?
Here's what I did juiced and sliced grapefruit, oranges and a couple of lemons. Added water soaked overnight then bunged the lot into a pan and 'simmered' until peel was tender, added sugar and rapidly boiled for 25-30mins then jarred it up.
Now first mistake was probably putting the lemon juice in at the start as I belive it should go in at the same time as the sugar?
Second mistake was 'simmering' the peel mixture, I say simmer but all I did was have it on a low heat for 2 hrs ish and the mixture didn't reduce down as much as it should of.
Third mistake was not adding any lemon with the sugar (see mistake 1).
Now my question is can I put it all back in the pan, simmer it properly to reduce it down, then add the lemon juice (and maybe some grated bramley apple for extra pectin) plus a wee bit more sugar and boil rapidly for another 25 mins odd. Could this work or do I just accept the marmalade for what is and try and keep it from falling off my toast?
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