I made some marmalade the other day with seville oranges and for some reason the damn stuff just wouldn't set.
I did everything to the recipe apart from using one large lemon I used 2 medium ones. 2.3 kilos of sugar to 2 kilo of fruit and got it up to a rolling boil and the temperature was 106.8 C for at least 15 minutes but as I said it wouldn't set so I've got about 15 jars of very runny marmalade
Any suggestions as to what I can do to rescue it as it's just not thick enough to use at all as is.
I did everything to the recipe apart from using one large lemon I used 2 medium ones. 2.3 kilos of sugar to 2 kilo of fruit and got it up to a rolling boil and the temperature was 106.8 C for at least 15 minutes but as I said it wouldn't set so I've got about 15 jars of very runny marmalade
Any suggestions as to what I can do to rescue it as it's just not thick enough to use at all as is.