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Marmalade

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bazzard | 14:46 Fri 25th Jan 2019 | Food & Drink
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Made marmalade and put it in jars. Realised that it was too bitter, so decanted it into preserving pan, heated it through and added another bag of sugar. The peel is nice and soft and the sweetness is just right now, with the right consistency. I let it stand for a short while. However upon putting the marmalade in clean jars again, there are a huge number of tiny bubbles throughout, which gives it a cloudy appearance. I then tried sterilising the outside of the jars in the dishwasher to see if the marmalade altered. Any tried and tested thoughts of how to remedy this situation please? Previously, I have made a dozen jars and the first batch burnt! It is the reheating that seems to have affected the results, as in previous years I have been successful.

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A very quick search, i found this..

"Air bubbles in jars of marmalade caused by too long a boil & stirring too much & leaving too long before potting up"

That was from twitter. So not 100% reliable.
Maybe a bit late but you can maybe interpret recipe for recovery?

https://www.bbcgoodfood.com/recipes/1153/ultimate-seville-orange-marmalade
But best solution from Mrs who makes all sorts of preserves and jams is to put a little bit of butter into mix while in preserving pan. It should clarify it?
Or just have it cloudy. Is it just for your family ? Does it still taste ok ? Label it "Wonky Marmalade".
Question Author
Thank you for the links.Looks like I will have to put up with it. The butter tip given gets rid of the scum, but I didn't have any.
I used to go through the palaver of cutting, shredding the oranges etc, now I buy Mamade, which saves all that hassle, but the end result is the same.
Question Author
Mamade is a good commercial alternative - but not as good as mine, when I have made it properly!
Spot on buzzard, my Mum used to make delicious marmalade far superior to commercial stuff.

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