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When making marmalade, each step serves a purpose and though it might seem tedious, it's important to follow the steps carefully. Ive just made chilli jam, I used Home made pectin and a little too much, I think, as its gone solid! It thickens somewhat when cool, but it moves when the jar is tilted. Can I just add more water and simmer again? The most common method seems to be the when it wrinkles on a cold plate test but anyone use any other methods? made alot in one night and tested next day on my so super thick never happened before. And marmalades always have a bitter edge. There may be some lingering crystallized sugar down there, which can ruin the whole batch. I add a little lemon juice to most fruit when I make jam; it helps the setting. If it doesnt, you can either open up the jars and cook it some more, or you can use it as a glaze for various things. As it gels, it bonds with the pectin in the fruit and creates the set. Recipe used 400 gms strawberries had to use zest and juice of one large lemon. It seems to have worked as its now a much softer consistency. I understand that to store on a shelf (as these are supposed to be for sale), the jars must be water bathed (ie pasteurised) to prevent mould. Then transfer it back to the jar and store in the fridge. I had 4 litres of blackcurrant that hadnt set, I used Dr Oetker dry gelatin. Do not stir the jam as it cools before you put it into the jars. But some people don't like to cook marmalade that much and prefer a looser set, others prefer to go a little higher, up to 222F. Have made marmalade for years following instructions on Mamade tin but adding rind of 1 lemon and 1 orange to add more flavour. I made another batch without the jello and it turned out fine. Ive got a similar problem with a Delia recipe which with 3 to 4 hours of simmering means it is easy to miss the set point. What can I reuse or recycle to make garden cloches (row covers)? It did, not solid like a wobbly jelly but enough to look like I hadnt messed up big time ! My jalapeo jelly has sugar crystals in it. Before screwing on the lid, add wax discs, shiny side down, to the surface of the marmalade to create a seal. I have tried adding the peel towards the end it it works great. Once you understand the marmalade setting point, your jam-making will get a lot easier! xoxo. Hello Joan If you don't close a jar of marmalade (or jam) properly, the surface may evaporate causing crystallization of the sugar. I boiled my crab apples as normal with sugar but had to stop halfway through. You can turn this feature on and off within the video frame. Let the water run so it gets nice and warm, place your jar of honey in the bowl and add water until it's about three-quarters up the side of the jar. Leaves, flowers, stems, and seeds of herbs can all be dried. The volume of sugar is a huge part of the yield, both because of its own mass and because it helps the fruit reach the set point more quickly. How can I reuse or recycle fruit stones and pits? Maybe pectin is overrated but temperature is underestimated as setting factors. Still a bit sticky so added another 100ml and stirred thoroughly. Sign up for the Food in Jars newsletter & get my Beginner's Canning Guide! Pam Corbin: Allow your marmalade to cool and relax before potting. Christine Ferber does this with some of her recipes. 3.3 Crystallization of Magma - Physical Geology Hi, That's a good point about altitude! Because theres no reasonable way for it to reach the set point that quickly. I would like to know if I could add juice to the jelly and reprocess again? As its not a sweet jam, I dont think water will do it. Cooked to 220F, marmalade will be very thick and will set properly once cooled.