Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Runny marmalade - how to fix?


Mette
 Share

Recommended Posts

I made 8 kg.s of seville orange marmalade and it was a bit of a rush job - and now it's too runny and won't stay on the toast, which is it's calling. How can I fix it?

I see the following options:

reboil for a thicker set - but will this destroy the pectin?

Reboil and add pectin - how do i calculate the pectin ratio?

Use for dessert sauce - we'll be eating the stuff till kingdom come :-)

Help - sourcing the oranges has been very difficult and I really want to fix it!

Thanks

Link to comment
Share on other sites

  • 2 weeks later...

I've found it helpful to test my jelly on a chilled plate before I take it off the heat. It really drives me crazy when it's runny the next day and I'm doing double the work. And I've had enough disasters to practice this habit with all of my sauces, caramels and glazes.

Link to comment
Share on other sites

 Share

×
×
  • Create New...