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Food » rec.food.preserving » Help needed with Marmalade
| Help needed with Marmalade [message #153688] |
Fr, 07 Oktober 2005 15:55 |
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I have had two goes at Marmalade and am having difficulty getting it
to set properly - it is significantly too soft. The first time the
peels were also too hard, but I've solved that now. I would really
appreciate some help please.
Here is what my recipe tells me to do...
Squeeze the juice from 450g of lemons and set aside. I have been using
those lovely large italian unwaxed lemons.
Collect the pips and put in a small muslin bag (I get anything up to a
teaspoon of pips).
Finely chop the peel (I cut it too coarsely the first time, now I have
it just right) and place it and the bag of pips in a bowl with 1.5L
water, cover and refrigerate for a few hours or overnight.
In a Maslin pan (I have the 9L one), slowly simmer the peels for 1h30m
until totally soft and they can be squashed easily between the
fingers. Got the squashy bit right on attempt two.
Now here is where it starts to go wrong - the first time I boiled it a
little too fast and by the time the water had reduced, the peels were
still slightly firm. The second time I was too slow and there was
still loads of liquid left when the time was up and they were fully
soft. First question - how much liquid should be left by the time the
peels are cooked? How wet should it be?
Add the reserved lemon juice and 1.125kg sugar (I used unrefined
granulated) and stir till disolved. Heat to a medium/fast boil until
setting point is reached.
Now, the book does say to test for setting point early for Marmalades,
but by the time I thought it was about ready, I must have missed it -
there was a lot of wet in the marmalade, so it didn't wrinkle well. I
used a jam thermometer but it showed a much higher temperature than I
was expecting, 110C. My yield was spot on, exactly four jars as
predicted by the recipe, but I reckon I boiled way past the setting
point.
Once it had cooled a little, the peels remained well suspended, even
in the jars, but once fully cold, it still had quite a quiver and when
a spoonfull was taken out, it flowed slightly. Too soft.
So, folks - what did I do wrong? I would really lke to get the third
batch correct. Please help.
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| Re: Help needed with Marmalade [message #153689 ] |
Fr, 07 Oktober 2005 16:45 |
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HelixStalwart wrote:
> I have had two goes at Marmalade and am having difficulty getting it
> to set properly - it is significantly too soft. The first time the
> peels were also too hard, but I've solved that now. I would really
> appreciate some help please.
>
> Here is what my recipe tells me to do...
>
> Squeeze the juice from 450g of lemons and set aside. I have been using
> those lovely large italian unwaxed lemons.
>
> Collect the pips and put in a small muslin bag (I get anything up to a
> teaspoon of pips).
>
> Finely chop the peel (I cut it too coarsely the first time, now I have
> it just right) and place it and the bag of pips in a bowl with 1.5L
> water, cover and refrigerate for a few hours or overnight.
>
> In a Maslin pan (I have the 9L one), slowly simmer the peels for 1h30m
> until totally soft and they can be squashed easily between the
> fingers. Got the squashy bit right on attempt two.
>
> Now here is where it starts to go wrong - the first time I boiled it a
> little too fast and by the time the water had reduced, the peels were
> still slightly firm. The second time I was too slow and there was
> still loads of liquid left when the time was up and they were fully
> soft. First question - how much liquid should be left by the time the
> peels are cooked? How wet should it be?
>
> Add the reserved lemon juice and 1.125kg sugar (I used unrefined
> granulated) and stir till disolved. Heat to a medium/fast boil until
> setting point is reached.
>
> Now, the book does say to test for setting point early for Marmalades,
> but by the time I thought it was about ready, I must have missed it -
> there was a lot of wet in the marmalade, so it didn't wrinkle well. I
> used a jam thermometer but it showed a much higher temperature than I
> was expecting, 110C. My yield was spot on, exactly four jars as
> predicted by the recipe, but I reckon I boiled way past the setting
> point.
>
> Once it had cooled a little, the peels remained well suspended, even
> in the jars, but once fully cold, it still had quite a quiver and when
> a spoonfull was taken out, it flowed slightly. Too soft.
>
> So, folks - what did I do wrong? I would really lke to get the third
> batch correct. Please help.
I can't answer your questions, but I can give you another question. ;-)
What did you do with the rest of the lemon pulp after you juiced them?
-Bob
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| Re: Help needed with Marmalade [message #153690 ] |
Fr, 07 Oktober 2005 18:35 |
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I haven't made marmalade, but I am under the impression that it can take a
couple of weeks to set. Maybe someone who has made marmalade can comment?
By the way, the second batch you described sounds like it turned out pretty
well, as far as set goes.
Dave
"HelixStalwart" <nomail [at] blueyonder.co.uk> wrote in message
news:2suck1lt80l9bqen5j4av4hg66k1ga0729 [at] 4ax.com...
>I have had two goes at Marmalade and am having difficulty getting it
> to set properly - it is significantly too soft. The first time the
> peels were also too hard, but I've solved that now. I would really
> appreciate some help please.
>
> ...
>
> Once it had cooled a little, the peels remained well suspended, even
> in the jars, but once fully cold, it still had quite a quiver and when
> a spoonfull was taken out, it flowed slightly. Too soft.
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| Re: Help needed with Marmalade [message #153691 ] |
Fr, 07 Oktober 2005 18:43 |
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On Fri, 07 Oct 2005 13:55:55 GMT, HelixStalwart
<nomail [at] blueyonder.co.uk> wrote:
>I have had two goes at Marmalade and am having difficulty getting it
>to set properly - it is significantly too soft. The first time the
>peels were also too hard, but I've solved that now. I would really
>appreciate some help please.
>
>Here is what my recipe tells me to do...
>
>Squeeze the juice from 450g of lemons and set aside. I have been using
>those lovely large italian unwaxed lemons.
>
>Collect the pips and put in a small muslin bag (I get anything up to a
>teaspoon of pips).
>
>Finely chop the peel (I cut it too coarsely the first time, now I have
>it just right) and place it and the bag of pips in a bowl with 1.5L
>water, cover and refrigerate for a few hours or overnight.
>
>In a Maslin pan (I have the 9L one), slowly simmer the peels for 1h30m
>until totally soft and they can be squashed easily between the
>fingers. Got the squashy bit right on attempt two.
>
>Now here is where it starts to go wrong - the first time I boiled it a
>little too fast and by the time the water had reduced, the peels were
>still slightly firm. The second time I was too slow and there was
>still loads of liquid left when the time was up and they were fully
>soft. First question - how much liquid should be left by the time the
>peels are cooked? How wet should it be?
>
>Add the reserved lemon juice and 1.125kg sugar (I used unrefined
>granulated) and stir till disolved. Heat to a medium/fast boil until
>setting point is reached.
>
>Now, the book does say to test for setting point early for Marmalades,
>but by the time I thought it was about ready, I must have missed it -
>there was a lot of wet in the marmalade, so it didn't wrinkle well. I
>used a jam thermometer but it showed a much higher temperature than I
>was expecting, 110C. My yield was spot on, exactly four jars as
>predicted by the recipe, but I reckon I boiled way past the setting
>point.
>
>Once it had cooled a little, the peels remained well suspended, even
>in the jars, but once fully cold, it still had quite a quiver and when
>a spoonfull was taken out, it flowed slightly. Too soft.
>
>So, folks - what did I do wrong? I would really lke to get the third
>batch correct. Please help.
A couple of questions-
How ripe were the lemons? Over ripe fruit won't set as well as
slightly under-ripe to dead ripe fruit.
What did you do with the pips? I would hope you are boiling them with
the peels.
Your proportions seem a little off to me; I always work with weight of
fruit plus twice fruit weight in water and twice fruit weight in
sugar. For 450g lemons I would use 900ml of water and 900g of sugar.
How accurate is your thermometer? If you took the marmalade to 110C I
would expect you to end up with lemon toffee :-)
CJ
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| Re: Help needed with Marmalade [message #153692 ] |
Fr, 07 Oktober 2005 19:45 |
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On Fri, 07 Oct 2005 09:45:42 -0500, zxcvbob <zxcvbob [at] charter.net>
wrote:
<snippage>
>I can't answer your questions, but I can give you another question. ;-)
>
>What did you do with the rest of the lemon pulp after you juiced them?
>
>-Bob
Hi Bob
I juiced the lemons using a hand citrus press - the sort where you cut
the fruit in half, pop it onto the slotted base and pull down a lever
which squashes it. The juice goes through, the pips either sit on top
of the slotted base or get flattened into the pith. I picked the pips
out of the pith and took the central core thingy out, then finely
chopped up the peel and pulp - after boiling, I was left with slender
strips of peel, some pith but no pulp - it gave the marmalade a nice
slightly bitter taste which I liked.
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| Re: Help needed with Marmalade [message #153693 ] |
Fr, 07 Oktober 2005 19:48 |
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On Fri, 7 Oct 2005 12:35:27 -0400, "David J. Braunegg"
<djb [at] reverse-the-er.miter.org> wrote:
>I haven't made marmalade, but I am under the impression that it can take a
>couple of weeks to set. Maybe someone who has made marmalade can comment?
>
>By the way, the second batch you described sounds like it turned out pretty
>well, as far as set goes.
>
>Dave
>> Once it had cooled a little, the peels remained well suspended, even
>> in the jars, but once fully cold, it still had quite a quiver and when
>> a spoonfull was taken out, it flowed slightly. Too soft.
>
Maybe I am just too used to the commercial set marmalades that you
have to squash onto your toast. My first batch, although the peels
were way too tough was what I would call a light/medium set. In the
second batch, the peels were perfect but it was a light set. I'll keep
an eye on it over the next weeks.
Thanks.
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| Re: Help needed with Marmalade [message #153694 ] |
Fr, 07 Oktober 2005 20:11 |
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Here's a tried and true blood orange marmalade recipe (where boiling is
not necessary)
the set will be fairly thick:
46% Citrus Fruit cut up
16% Bottled Water
less than 1/2% Lemon Juice
Begin cooking
at 120F add low sugar pectin
4 1/2% low sugar pectin
wait 20 minutes and let mixture slowly reach 160-170F
add sugar
33% sugar
let mixture reach 185-200F and pour
CC
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| Re: Help needed with Marmalade [message #153695 ] |
Fr, 07 Oktober 2005 20:11 |
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On Sat, 08 Oct 2005 00:43:21 +0800, someones [at] thedoor.com wrote:
>A couple of questions-
>How ripe were the lemons? Over ripe fruit won't set as well as
>slightly under-ripe to dead ripe fruit.
The lemons were at the almost ripe stage - still hard but a good light
yellow colour. When juiced, the peel split/burst on one side since
they were very firm. They were the imported gourmet italian lemons
with a good amount of peel and have a very strong zest if grated.
>What did you do with the pips? I would hope you are boiling them with
>the peels.
Having picked them out after juicing, I bagged them and boiled them
with the peel for the 1h30m and then took them out before adding the
sugar. There was about 1tsp.
>Your proportions seem a little off to me; I always work with weight of
>fruit plus twice fruit weight in water and twice fruit weight in
>sugar. For 450g lemons I would use 900ml of water and 900g of sugar.
The recipe was given in Marguerite Patten - "Basic Basics : Jams,
Preserves and Chutneys" ISBN 1-902304-72-1. She certainly called for
much more water. There was a recipe variation called Chunky Lemon
Marmalade which was coarse cut peel and less water - 1.2L but the same
sugar. This variation was supposed to give a firmer set. I'll try less
water next time for sure.
>How accurate is your thermometer? If you took the marmalade to 110C I
>would expect you to end up with lemon toffee :-)
>CJ
The thermometer is brand new (brass traditional jam/sugar glass one)
but I'll check it in boiling water. The book mentions a setting range
of 104-105.5C which is why I thought I had overboiled (so maybe I
didn't) - if the thermometer is way off I'll send it back.
EDIT : Way hay! I've discovered a new sort of water! According to my
Incredibly Accurate Thermometer, water in Edinburgh, a couple of
hundred metres above sea level boils at... get this... One Hundred and
SEVEN degrees C!!!!! Ha ha!
OK, back on topic - I guess if I took the Marmalade to 110C on the
thermometer, it was only really at about 103C which meant it hadn't
reached setting point yet...
I'll give it another go.
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| Re: Help needed with Marmalade [message #153696 ] |
Fr, 07 Oktober 2005 23:22 |
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HelixStalwart wrote:
> I have had two goes at Marmalade and am having difficulty getting it
> to set properly - it is significantly too soft. The first time the
> peels were also too hard, but I've solved that now. I would really
> appreciate some help please.
>
> Here is what my recipe tells me to do...
>
> Squeeze the juice from 450g of lemons and set aside. I have been using
> those lovely large italian unwaxed lemons.
>
> Collect the pips and put in a small muslin bag (I get anything up to a
> teaspoon of pips).
>
> Finely chop the peel (I cut it too coarsely the first time, now I have
> it just right) and place it and the bag of pips in a bowl with 1.5L
> water, cover and refrigerate for a few hours or overnight.
>
> In a Maslin pan (I have the 9L one), slowly simmer the peels for 1h30m
> until totally soft and they can be squashed easily between the
> fingers. Got the squashy bit right on attempt two.
>
> Now here is where it starts to go wrong - the first time I boiled it a
> little too fast and by the time the water had reduced, the peels were
> still slightly firm. The second time I was too slow and there was
> still loads of liquid left when the time was up and they were fully
> soft. First question - how much liquid should be left by the time the
> peels are cooked? How wet should it be?
>
> Add the reserved lemon juice and 1.125kg sugar (I used unrefined
> granulated) and stir till disolved. Heat to a medium/fast boil until
> setting point is reached.
>
> Now, the book does say to test for setting point early for Marmalades,
> but by the time I thought it was about ready, I must have missed it -
> there was a lot of wet in the marmalade, so it didn't wrinkle well. I
> used a jam thermometer but it showed a much higher temperature than I
> was expecting, 110C. My yield was spot on, exactly four jars as
> predicted by the recipe, but I reckon I boiled way past the setting
> point.
>
> Once it had cooled a little, the peels remained well suspended, even
> in the jars, but once fully cold, it still had quite a quiver and when
> a spoonfull was taken out, it flowed slightly. Too soft.
>
> So, folks - what did I do wrong? I would really lke to get the third
> batch correct. Please help.
The easiest recipe to use, I find, is the one where you cook the whole
fruit until it is tender, remove from the water ( saving liquid),cut
into halves and then slices the size that you want. Put fruit back
with measured liquid and sugar and cook til tests set on an icy plate.
I have all of my books packed at the moment, but this is the way that
Putting Food By recommends. I don't know if you have access to this
publication, if not maybe some one else can post exact amounts of fruit,
liquid and sugar. With this method the skin is never tough or hard.
You may be able to find it by using google.
Ellen
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| Re: Help needed with Marmalade [message #153697 ] |
Fr, 07 Oktober 2005 23:26 |
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ellen wickberg wrote:
> HelixStalwart wrote:
>
>> I have had two goes at Marmalade and am having difficulty getting it
>> to set properly - it is significantly too soft. The first time the
>> peels were also too hard, but I've solved that now. I would really
>> appreciate some help please.
>>
>> Here is what my recipe tells me to do...
>>
>> Squeeze the juice from 450g of lemons and set aside. I have been using
>> those lovely large italian unwaxed lemons.
>>
>> Collect the pips and put in a small muslin bag (I get anything up to a
>> teaspoon of pips).
>>
>> Finely chop the peel (I cut it too coarsely the first time, now I have
>> it just right) and place it and the bag of pips in a bowl with 1.5L
>> water, cover and refrigerate for a few hours or overnight.
>>
>> In a Maslin pan (I have the 9L one), slowly simmer the peels for 1h30m
>> until totally soft and they can be squashed easily between the
>> fingers. Got the squashy bit right on attempt two.
>>
>> Now here is where it starts to go wrong - the first time I boiled it a
>> little too fast and by the time the water had reduced, the peels were
>> still slightly firm. The second time I was too slow and there was
>> still loads of liquid left when the time was up and they were fully
>> soft. First question - how much liquid should be left by the time the
>> peels are cooked? How wet should it be?
>>
>> Add the reserved lemon juice and 1.125kg sugar (I used unrefined
>> granulated) and stir till disolved. Heat to a medium/fast boil until
>> setting point is reached.
>>
>> Now, the book does say to test for setting point early for Marmalades,
>> but by the time I thought it was about ready, I must have missed it -
>> there was a lot of wet in the marmalade, so it didn't wrinkle well. I
>> used a jam thermometer but it showed a much higher temperature than I
>> was expecting, 110C. My yield was spot on, exactly four jars as
>> predicted by the recipe, but I reckon I boiled way past the setting
>> point.
>>
>> Once it had cooled a little, the peels remained well suspended, even
>> in the jars, but once fully cold, it still had quite a quiver and when
>> a spoonfull was taken out, it flowed slightly. Too soft.
>>
>> So, folks - what did I do wrong? I would really lke to get the third
>> batch correct. Please help.
>
> The easiest recipe to use, I find, is the one where you cook the whole
> fruit until it is tender, remove from the water ( saving liquid),cut
> into halves and then slices the size that you want. Put fruit back
> with measured liquid and sugar and cook til tests set on an icy plate. I
> have all of my books packed at the moment, but this is the way that
> Putting Food By recommends. I don't know if you have access to this
> publication, if not maybe some one else can post exact amounts of fruit,
> liquid and sugar. With this method the skin is never tough or hard. You
> may be able to find it by using google.
> Ellen
On Google, Allison Reynolds recipe for orange marmalade is of this type,
I don't know about using treacle, but the method is the one I was
recommending.
Ellen
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| Re: Help needed with Marmalade [message #153698 ] |
Fr, 07 Oktober 2005 23:35 |
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ellen wickberg wrote:
> ellen wickberg wrote:
>
>> HelixStalwart wrote:
>>
>>> I have had two goes at Marmalade and am having difficulty getting it
>>> to set properly - it is significantly too soft. The first time the
>>> peels were also too hard, but I've solved that now. I would really
>>> appreciate some help please.
>>>
>>> Here is what my recipe tells me to do...
>>>
>>> Squeeze the juice from 450g of lemons and set aside. I have been using
>>> those lovely large italian unwaxed lemons.
>>>
>>> Collect the pips and put in a small muslin bag (I get anything up to a
>>> teaspoon of pips).
>>>
>>> Finely chop the peel (I cut it too coarsely the first time, now I have
>>> it just right) and place it and the bag of pips in a bowl with 1.5L
>>> water, cover and refrigerate for a few hours or overnight.
>>>
>>> In a Maslin pan (I have the 9L one), slowly simmer the peels for 1h30m
>>> until totally soft and they can be squashed easily between the
>>> fingers. Got the squashy bit right on attempt two.
>>>
>>> Now here is where it starts to go wrong - the first time I boiled it a
>>> little too fast and by the time the water had reduced, the peels were
>>> still slightly firm. The second time I was too slow and there was
>>> still loads of liquid left when the time was up and they were fully
>>> soft. First question - how much liquid should be left by the time the
>>> peels are cooked? How wet should it be?
>>>
>>> Add the reserved lemon juice and 1.125kg sugar (I used unrefined
>>> granulated) and stir till disolved. Heat to a medium/fast boil until
>>> setting point is reached.
>>>
>>> Now, the book does say to test for setting point early for Marmalades,
>>> but by the time I thought it was about ready, I must have missed it -
>>> there was a lot of wet in the marmalade, so it didn't wrinkle well. I
>>> used a jam thermometer but it showed a much higher temperature than I
>>> was expecting, 110C. My yield was spot on, exactly four jars as
>>> predicted by the recipe, but I reckon I boiled way past the setting
>>> point.
>>>
>>> Once it had cooled a little, the peels remained well suspended, even
>>> in the jars, but once fully cold, it still had quite a quiver and when
>>> a spoonfull was taken out, it flowed slightly. Too soft.
>>>
>>> So, folks - what did I do wrong? I would really lke to get the third
>>> batch correct. Please help.
>>
>>
>> The easiest recipe to use, I find, is the one where you cook the whole
>> fruit until it is tender, remove from the water ( saving liquid),cut
>> into halves and then slices the size that you want. Put fruit back
>> with measured liquid and sugar and cook til tests set on an icy plate.
>> I have all of my books packed at the moment, but this is the way that
>> Putting Food By recommends. I don't know if you have access to this
>> publication, if not maybe some one else can post exact amounts of
>> fruit, liquid and sugar. With this method the skin is never tough or
>> hard. You may be able to find it by using google.
>> Ellen
>
> On Google, Allison Reynolds recipe for orange marmalade is of this type,
> I don't know about using treacle, but the method is the one I was
> recommending.
> Ellen
Here's how I made tangerine marmalade last year. It's the same method
you are talking about, although probably not the same recipe. It should
adapt easily to using all lemons or persian limes (just leave out the
bottled lemon juice):
I simmered 2 pounds of whole "Honey" tangerines and 2 largish lemons in
6 cups of water, covered, for a couple of hours, then let it cool enough
to handle. I cut the cooked fruit in half and scooped out the pulp and
put it back in the cooking water. I set the peels aside for later. I
simmered the pulp and seeds for about a half an hour, mashing
occasionally with a potato smasher. Then strained the juice out of the
pulp with a jelly bag, squeezing it as dry as possible. I sliced the
cooked tangerine peel in to slivers and added them to the strained juice
in a big but shallow stock pot. Brought it to a boil, added 8 cups of
sugar, and cooked and stirred until the sugar was dissolved. I tasted
it, and it wasn't tart enough so I added 1/2 cup of bottled lemon juice
("Honey" tangerines are not very sour at all.) The lemon juice helped a
lot, but I think it would have been better with just 1/4 cup, or maybe
1/3. I cooked it until 222 degrees F. on a candy thermometer, let it
cool to about 200 degrees, and ladled into 8 half-pint jars, and a
little dab left over. BWB for 10 minutes. All the peel floated to the
top of the jars during processing, so I shook them and turned them
upside down after they went "ping".
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| Re: Help needed with Marmalade [message #153701 ] |
Sa, 08 Oktober 2005 11:48 |
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On Fri, 07 Oct 2005 18:11:33 GMT, HelixStalwart
<nomail [at] blueyonder.co.uk> wrote:
>>How accurate is your thermometer? If you took the marmalade to 110C I
>>would expect you to end up with lemon toffee :-)
>>CJ
>
>The thermometer is brand new (brass traditional jam/sugar glass one)
>but I'll check it in boiling water. The book mentions a setting range
>of 104-105.5C which is why I thought I had overboiled (so maybe I
>didn't) - if the thermometer is way off I'll send it back.
>
>EDIT : Way hay! I've discovered a new sort of water! According to my
>Incredibly Accurate Thermometer, water in Edinburgh, a couple of
>hundred metres above sea level boils at... get this... One Hundred and
>SEVEN degrees C!!!!! Ha ha!
>
>OK, back on topic - I guess if I took the Marmalade to 110C on the
>thermometer, it was only really at about 103C which meant it hadn't
>reached setting point yet...
>
>I'll give it another go.
AAAAAAAAAhhhhhhhhhhhhh! Glad at least one of my questions was helpful
:-)
You can re-boil the marmalade you've already made, until it reaches
setting point. I find one thing that tells me I'm close is the size
of the bubbles it makes gets very small, like the fizz of good
champagne. When the bubbles get very small, then I start testing for
set. The marmalade should also sheet off the spoon; i.e. if you dip
in a metal spoon and let the marmalade drip off the side, it tends to
drip off the *whole* side in a sheet rather than a drip off the point.
Drop some onto a cold plate (I keep an old saucer in the freezer), let
it cool for a minute or so, then gently push across the top of it with
your finger. You should get wrinkles.
Good luck with your second try!
CJ
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| Re: Help needed with Marmalade [message #153702 ] |
Sa, 08 Oktober 2005 11:51 |
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On Fri, 7 Oct 2005 12:35:27 -0400, "David J. Braunegg"
<djb [at] reverse-the-er.miter.org> wrote:
>I haven't made marmalade, but I am under the impression that it can take a
>couple of weeks to set. Maybe someone who has made marmalade can comment?
>
<snip>
>
>Dave
Normally marmalade (and other jams) should seem set when you jar
them. Sometimes, though, they don't, but if you wait a couple of
weeks you'll find that they have mysteriously set while you weren't
looking :-). If after a couple of weeks the marmalade/jam still
hasn't set, you should either re-boil it until it does, or re-label it
"syrup" :-D.
CJ
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| Saved the Marmalade! [message #153704 ] |
Sa, 08 Oktober 2005 19:39 |
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Yay! I've saved it!
First off, thank you all so much for all the really kind and helpful
suggestions. I really appreciate all the assistance.
I have returned that damned thermometer to the shop and suggested they
ask the manufacturer to test their calibration. I am likely to buy
myself a certificated digital probe one for Christmas.
OK, I reboiled the entire batch of four jars. After some happy moments
washing, rinsing and resterilising the jars, I brought the runny
marmalade back to a good rolling boil. As one of you kindly mentioned,
it soon turned from a "wet glopping" boil to a "foaming" boil with
much smaller bubbles. It wrinkled nicely for me and I took it off the
heat. It had darkened a little. After partial cooling to hold the
peel, it poured and gave three and a bit jars (the "bit" was used up
while still warm as an experimental dip for slices of banana. Yum!)
So, at the end of the afternoon, I have three full jars of Italian
Lemon and Lime Marmalade with a good medium set. Phew!
Thanks once again for all the help.
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