What can i do with unset marmalade?

wssla00

I have three jars of marmalade which for some reason didn't set I think there was too much liquid in them.....

Anyway does anyone have any ideas on what to do with the marmalade juice? I was thinking of making a marmalade ice cream and using it as a glaze on a cake....

Anything else? Could I use it to slow cook my gammon instead?

thriftlady_2

You could boil it all up again until you do get a set. I think my recipe takes 15 mins to set.

Or yes, you could use it to cook your gammon in. Or to brush onto pork chops or maybe make a sticky sauce for sausages.

Or heat it up and pour over a steamed sponge pud.

wssla00

I never knew you could reboil it. I made it in the breadmaker so could put it in my jam pan instead.

Thanks I used a jar for the gammon..... Yum!

Pink.

Hi wssla,

I would add a little lemon juice to it and boil it again to thicken it up, but if you've decided you'd rather use it in cooking this thread has lots of ideas:

Any ideas for using large amounts of marmalade?

I'll add your thread to that one later to keep the suggestions together.

Pink

Primrose

Add some more lemon juice and boil it up again for about 15-20 minutes. You can normally check setting point by putting a saucer in the fridge or freezer to chill. Usually when you see the edge of the container start to get sticky, put a dob of juice on the cold saucer and return to fridge for a few minutes. If it goes wrinkly, it has reached setting point.
If you've got a large container, you can reboil your marmalade in the microwave for about 10-15 minutes. You won't have to stir it like you do in a pan over a gas hob. Try one jar at a time if you're nervous about doing it. Perhaps it didn't set because it didn't boil furiously enough in your slow cooker. You really need to evaporate off some of that liquid with a lid off.
If it's any consolation, when I was first married years ago, I made 30 lbs of the stuff and not a single jar of it set. We got SO sick of using it as a sauce on rice puddings !

minimooch

I bet it woud make fab Crepe suzette for tuesday

Chunters_a_lot

Made a load of marmalade last night. Even though I was pretty sure it had not set I put it in jars anyway My excuse - It was half past midnight by this point

I knew I had got the temperature up but I have a feeling the recipe I used was flawed. It boiled for about 35 mins before I gave up testing it, put it in jars and hoped for the best Ok not the best move, I know:D

The oranges were the very last of season but I don't think that should have affected anything.

It had 900g of organes, 1.5kg of sugar and 2.8 litres of water.

When I checked the recipe again I noticed it said preserving sugar, I've only used granulated sugar in the past and last night too.

I've got a feeling I should have added more sugar?? Or did I do something else wrong? Would it have set if I had just carried on with the rolling boil and testing for a set on a cold saucer?

What can I do now??? Can I boil it up again? Do I need to add anything else if I do?

Hope you can help - or if not what I can do with heaps of jars of seville orange sauce????:D:D:D

Penelope_Penguin

Chunters_a_lot wrote: »

It had 900g of organes, 1.5kg of sugar and 2.8 litres of water.

Too much water, IMHO I'd have used about 2.2 litres for that quantity.

Penny. x

beaney50

Had the same situation at the weekend.
Used 1kg oranges,1.2 kg sugar & I did use 1kg of that as preserving sugar although the recipe (Nigel Slater) https://www.guardian.co.uk/.../jan/.../seville-orange-marmalade-recipe said you did not have to.Made the juice up to 4 litres and soaked the pith insides & pips overnight and boiled it up next day .
When you squeeze out the bag this is supposed to add pectin.
After 45 mins of boiling with the sugar I was convinced it must be ready although saucer test said otherwise.
Next day it had not set so I boiled it up again with the juice of 2 lemons & 15 mins later it worked.
Have got the marmalade bug out of my system now as the time & money spent were just not worth it.

Sunnyday

I was in a similar situation recently with jam, i labelled it as ice cream sauce after reading a suggestion on here and it was lovely.

You could add lemons or pectin and boil it up and pour into clean jars. How runny is it? Unless very thin it will still spread on toast so i wouldn`t worry too much - after all it will still taste nice.:D

SD

[Deleted User]

We often used to make jam that didn't set. All we did was boil it up again so it reduces. Then it set fine. Don't chuck it! Remember that home-made jams/marmalades are not like shop-bought stuff that is so firmly set.

If it doesn't set the next time (Which it probably will), go and get some pectin and add that and boil it into submission:rotfl: