I'd love for you to submit this to the site. Your batch of marmalade contains too much water still. Hi, I made Guava jelly with 1.250kg guava, 1.500 litre of water & 1kg sugar with 2 tblspn of lemon juice. Can I just add more water and simmer again? My first there will be a second batch tasted great but did come out soft, even after 48 hours. I pressure cook the peel and liquid at full pressure for 15 minutes, by which time the peel is as soft as it would be after two hours on the stove top. I wish the Thermapen had a clip! Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan. Thanks for posting. Marmalade is made from the rind of citrus fruits. Thank you! The following day it was all lumpy and boiling did not seem to get rid of the lumps. Why is my lime marmalade brown and now the rind is chewy again. By timing adjustments, I mean processing it in the canner for longer. 4. The 5 Stages of Grief and a Hummingbird Messenger! If you buy a product I recommend, I will get a small commission, and the price you have to pay will not change in any way. It is when you cannot stir it off the boil that you have reached rolling boil. We have buckets full of limes here in sub-tropical NSW (Byron Bay, Australia) at present, and I spent ages carefully shredding skin and cutting them up to make lime and ginger marmalade. While hot it will still be thin, but thickens as it cools. Thanks. If you should have further questions or need additional information, please visit us at www.smuckers.com or contact us at 888-550-9555, Monday through Friday, 9:00 a.m. to 7:00 p.m. eastern time. If you are interested in simple recipes and techniques for making preserves, like this marmalade, check out Camilla Wynne's books on preserving: I used both these books to research this recipe and follow Camilla Wynne's methods closely as she taught me how to make Seville orange marmalade years ago. Thanks . The flavours are so delicate Im concerned about over cooking and loosing the flavour! thank y'all! My solution is briefly reboil with the addition of some old non-set marmalade but that wont do for you. And one last question, are you sure your thermometer is registering temperature correctly because it sounds like you did everything right, but your thermometer perhaps wasn't indicating the right temperature just a thought! I've already told you, but I Iooove it when you're "Walter White-ing" pastry or jam! First batch was great. Ive done that myself before, especially with strawberries. hi did you use guava with pips and all, perhaps it was the pips should find out if guava pips have pectin if so theres your answer, I dont dont have an answer as I too have firm marmalade..am going to try to add more water I used 1kg. ;p)Such an interesting post, Janice! I got three jars from my last effort! How do you know when marmalade is cooked enough? The pH is also important for pectin gelification. Perfect. In any case, my strategy would be to open up the jars and place the marmalade back in the pot and cook it again to boil it down and remove the excess water.
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