So I was following [this](https://itsnotcomplicatedrecipes.com/grapefruit-marmalade/) recipe, and I can’t seem to get it to gel right. I have a gas burner oven and get it to 216-218F (\~1,000 feet above sea level), but it still doesn’t thicken properly. What should it look like once it’s gelling: [1](https://cdn.discordapp.com/attachments/994342393677623337/1188311215269740594/IMG_20231223_195243_HDR.jpg?ex=659a100f&is=65879b0f&hm=bff70edf6149989c649194e596b457b1a875edd0963aa7ab4673f5f3c9fad744&), [2](https://cdn.discordapp.com/attachments/994342393677623337/1188311215789850705/IMG_20231223_195300_HDR.jpg?ex=659a100f&is=65879b0f&hm=33f7ca37cf0ccd8ed05b925385b5b5e666b93c433cb3c86dd362f3c472a31e81&), or [3](https://cdn.discordapp.com/attachments/994342393677623337/1188311216267989002/IMG_20231223_200944_HDR.jpg?ex=659a100f&is=65879b0f&hm=5cde915ea06cbac82b76761916799b74d4463ff5699f9d1d1615d5fb70fcdd97&)?
by Sonamyfan875
1 Comment
Here is an article about testing the gel of no added pectin jams/jellies/marmalades ([https://nchfp.uga.edu/how/can_07/jelly_point.html](https://nchfp.uga.edu/how/can_07/jelly_point.html)). You can either go by temperature using a candy thermometer (most accurate) or by using the spoon test (less accurate but helpful if you don’t have a thermometer around).
As a note: This is not a tested canning recipe site. I recommend checking this recipe against one from a tested source to verify safety.