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One for the jam makers


Doc Holliday
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I've had a bit of mishap with some Seville Orange marmalade I made last night. I neglected to put lemon juice in it I've made it before and it is usually fairly soft set, which I like as it means you don't need to mash it to get it to spread. However, as I was making last night's batch, I realised I didn't have any lemons and thought about popping out to grab some but then thought I'd chance it.

 

As you experienced jammers will by now realise, I have a batch of sweet orange liquid which I could probably use for glazing as it didn't set, in spite of taking it up to about 107C on the jam thermometer. What I would like to know is this, is it possible to reheat the batch and add the lemon juice/pectin in an attempt to get it to set or will I be flogging a dead horse?

 

Thanks, as always. Doc.

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