Secret Recipe to Cooking Appetizing How to rectify jam or marmalade that won't set

How to rectify jam or marmalade that won't set is the first thing that comes to many people’s thought when it arrives to a perfect dish. Today, we will provide you instructions on preparing a tasty How to rectify jam or marmalade that won't set.

How to rectify jam or marmalade that won't set

We hope you got insight from reading it, now let’s go back to how to rectify jam or marmalade that won't set recipe. You can have how to rectify jam or marmalade that won't set using 2 ingredients and 4 steps. Here is how you cook that.

Firstly, here are the ingridients that you should ready to cook How to rectify jam or marmalade that won't set:

  1. Use of Certo liquid pectin.
  2. Provide of Lemon juice.

After readying the ingridients, now we are set to make our delightful How to rectify jam or marmalade that won't set:

  1. If you have not used Certo in your recipe.
  2. You can add Certo at the rate of 125ml for every 1.5kg of sugar you have used in your jam. You may also find it useful to add a tablespoon of lemon juice if the fruit was very ripe and lacking in acidity..
  3. Put the jam into a large pan. and heat to the boil, stirring to avoid burning. Stir in the appropriate amount of Certo, and boil as fast as possible for about 5 minutes..
  4. Test a small sample on a cold plate (put the plate in the freezer for 10 minutes). A skin should form and start to set. If still not setting, boil again for another 3 minutes and test again. Once a set has been achieved, pot up and seal as usual..

Troubleshooting Jam, Jelly and Marmalade — How to Avoid and Fix Common Mistakes. The jelly just won't "gel" up — even at the right temperature. What happened/what to do: Don't panic — there are a few things you can try. "When gelling doesn't happen, there may not be enough acid; if this seems to be the case, you add more lemon juice," Ziedrich. With my extremely limited knowledge of jamming, I would guess you could try cooking up some more of the fruit, no sugar, no pectin, and stirring a little bit in at a time. As Pulse said, it's the sugar / pectin ratio that get you 'jam'.

Recipe : How to rectify jam or marmalade that won't set

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