Hattie - yoo hoo
Somewhere on here you mentioned a recipe for marmalade where you put everything into a liquidiser and said how nice it was. Have trawled through quite a few threads trying to find it but you know how we ramble off topic it could be anywhere
So...can you throw it my way again please as I like to try different recipes for marmalade which we love more than jam.....well maybe not more.....we love them all to be honest
Thanks
Maura
Learn from yesterday, live for today, hope for tomorrow.
Link here, Maura
I honestly don't remember posting it (old age, maybe ) but I hope this helps !!
Good luck.
"The beautiful is as useful as the useful...perhaps more so."
from Les Miserables
I posted a recipe for ecoGeorge - he wanted to know what to do with a lot of Satsuma skins, and not wanting to waste them, I suggested this method. Not sure if it is the same as you wanted, though!
It is thicker looking, and not 'jelly-like', but does have a lovely flavour!
Any help?
Sounds delicious - I found mine set brilliantly as well, which I put down to using all my leftover lemon halves as I didn't have any apple pectin at that time. It's so satisfying using up the leftovers isn't it?
Wish I could say the same for my apricot & mango jam I made yesterday The taste is fantastic but it is a very loose set and I'm dithering about boiling it again. I used 3/4 of a packet of powdered pectin - the Tate & Lyle one, and now wish I had used the whole packet but when I added a whole packet to my strawberry jam it seemed to set a bit too firm so I thought would use less this time. Silly really - different fruit so maybe should have just gone for it.
I'm so pleased with the actual flavour of my jams this year - really intense and lovely clolours but still struggling with achieving perfect set. I did the saucer test for the apricot jam and it seemed fine when it cooled so I potted it up - then about half an hour later I noticed the test jam on the saucer seemed to have gone bit runny and sure enough the potted jam didn't set firm.
Learn from yesterday, live for today, hope for tomorrow.
Sometimes when a soft set appears after an initial good set, it could mean that there is an enzyme at work breaking down the pectin structure. This could have come from something that was not deactivated enough in the cooking, or it is a post boiling contaminant like a yeast or mould from the air.
Industrially I have seen gels do that in other products- and sometimes it is nothing you would expect that has caused that - I once had to ditch several thousand litres of a thickened milk product because there was a minor ingredient in the formulation that was supposed to prevent something else happening that caused the thickener to shrink and give up its liquid again, and the whole product went thin. But an identical second batch using the same formulation made the same day, was perfectly OK the next day- I think that is an example of Murphy's law or something.
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