Made My first batch of Seville orange marmalade and found it a bit too runny. It was made last night, will it set more or do I need to reboil the batch? Cooked it to 105, had 7kg of oranges, 13kg sugar and 6l water
by Spacern88
2 Comments
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bigalreads
Your second and third pictures actually look pretty good as far as set, but that’s just me. It sounds like the batch size was too large to begin with, and reprocessing could cause the natural pectin to break down further so it is even runnier. Hard to say what will happen if you’re not adding powdered pectin when you reprocess. Here is some jam and jelly troubleshooting information from Oregon State Extension: https://extension.oregonstate.edu/food/preservation/jams-jellies-problems-solutions-sp-50-746
2 Comments
Hi u/Spacern88,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. Thank you!
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Your second and third pictures actually look pretty good as far as set, but that’s just me. It sounds like the batch size was too large to begin with, and reprocessing could cause the natural pectin to break down further so it is even runnier. Hard to say what will happen if you’re not adding powdered pectin when you reprocess. Here is some jam and jelly troubleshooting information from Oregon State Extension: https://extension.oregonstate.edu/food/preservation/jams-jellies-problems-solutions-sp-50-746
And here is a Bernardin recipe just for the proportion info: https://www.bernardin.ca/recipes/en/orange-marmalade.htm
Bernadin’s recipe for Seville Orange marmalade mentions “set sugar,” which my understanding is a mix of sugar and powder pectin.
https://www.bernardin.ca/recipes/en/marmalade-orange-seville.htm