I always have a problem with the setting point. How do you know the marmalade has reached it? Sometimes I even go past and there is no turning back. Thanks if you are still reading these comments.
Try boiling it for no longer than 8 minutes, then test a blob on a cool plate. Meanwhile, the pan is turned off. See if it forms a thick skin as it cools down. If it is not setting yet, give it another 8 minute blast. Sometimes you need to give it three or four goes. It is important not to boil it for a long time, because a prolonged period of high temperature destroys the pectin and you end up with a thick, oversweet orange syrup rather than a well set marmalade.
Yes i tried it, fantastic, Thank you.
So glad to hear it turned out well!
Thank you Shane!
Will you be the first person to post a comment saying that you have made your own marmalade after watching our videos?
I recently burnt my Seville marmalade it was OK ...still edible , but this looks wonderful will definitely try this recipe ! thanks
Yes, have a go Angie!
I always have a problem with the setting point. How do you know the marmalade has reached it? Sometimes I even go past and there is no turning back. Thanks if you are still reading these comments.
Try boiling it for no longer than 8 minutes, then test a blob on a cool plate. Meanwhile, the pan is turned off. See if it forms a thick skin as it cools down. If it is not setting yet, give it another 8 minute blast. Sometimes you need to give it three or four goes. It is important not to boil it for a long time, because a prolonged period of high temperature destroys the pectin and you end up with a thick, oversweet orange syrup rather than a well set marmalade.
Thanks, will do!!!