I don't think there's a right or a wrong. I found that my peel always burns at this stage even when only left for 5mins. I then add the sugar and boil up in the usual way to an end point of 105c. The glucose bonds with the water in the honey to form crystals. My guava jelly is almost to the point that I could make Turkish delight out of it but I want guava jelly. Following proper procedure is critical to prevent jam or jelly from becoming grainy. It's sort of like Tastespotting, but specific to the niche. I only had enough for one half pint jar and this morning I opened it and it is rock solid. I have 6 jars of beautiful slosh. Add lemon juice? The pectin is in the peel and pips, did you boil with everything in? help with used all american. Description Crystal formation in jam and jelly can occur for a number of reasons. My jalapeno jelly was a lump of sugar. What do you do if its too runny once in jars? I followed your advice (reduce water/raise temp to 220F) and my marmalade came out perfect. 4. The first with ordinary sugar and lemon juice was too runny but l have left it. when the preserves dont come out quite as youd hoped. Producer interview covering renting agricultural land. Some people have been noticing that with certain recipes that contain more water than the one I use, the temperature doesn't seem to be indicative of a good set, which is so sad. Any input appreciated. Do you think it's worth putting back in pan and adding the extra 1lb of sugar? Why did my marmalade get to 105.6 degrees C after only 3 minutes of a rolling boil but was not set. So reheating in your maslin/jam pan. So, did you add extra water to the marmalade? Just dont add too much or you get a gluggy jelly-like mass.Experiment a time or two and youll soon get to know about how much to add to a batch. Add the 1.5 pints of missing water to the pan. My fig jam has crystalized and would like some ideas how to fix. To try and explain my experience better, when I have a bucket of crystallized honey and your wife starts scooping it out of the center, a depression will be formed. Marmalade is by its nature a high sugar preserve. The navel has some but its not ripe yet and they use those oranges for fresh juice each morning so I am loathe to take them. If the candied and crystallized fruit are stored under humid conditions, they throw off some of their sugar owing to absorption of moisture from the air. It thickens somewhat when cool, but it moves when the jar is tilted. Can I just add more water and simmer again? You could probably make grapefruit marmalade, too. As for the acid, I agree that acid hydrolyzes sucrose and prevents crystallization. i have found on several occasions that bought jams or marmelade from time to time need repair , sometimes they go mouldy and have this smell(fermentation) Seems my Moms Valencia orange tree is bereft of fruit. You need to keep a close eye on it. Thank you. How can I reuse or recycle a wheelie bin? 1. And please, if you have a chance to stop by and let me know the results, or by email, I would love to hear back!I have never burned the peel, but I know last year, I overcooked a batch of marmalade (by a lot, way past 222F) and the peel became very hard to chew. Adding the peel at the end would be another interesting method to test! Have been cooking to 105C the last couple of batches and it ends up too thick for my taste. A recipe I followed stated 4 cups of sugar. If you look at the whole fruit method I outlined here, youll notice that all I do is separate out the seeds and discard them. The flavours are so delicate Im concerned about over cooking and loosing the flavour! January Sponsors: Cuppow, Fillmore Container, EcoJarz, iLids, MightyNest, and Mason Jar Lifestyle, Giveaway: Baller Gear from Biscuit Press . The teaspoon of ginger we added is lovely with the peaches and plums, and, perhaps because of the long cooking time, it has a deep, almost caramelized flavor. It seems to have worked as its now a much softer consistency. I have never had a jam crystallize by doing it this way. Crystallized honey doesn't drip and this can be a huge bonus when adding it into cooking. Equal parts liquids to sugar then low simmer ans reduce liquid volume. In some cases, you can also view or print the video transcript. No one seems to reply about too firm jelly. How can I reuse or recycle old baking trays (sheet pans)? It seems towards the end you could miss your perfect set time if you are taking the pen in and out. Have you ever tried to make a jam and wound up with hard sugar clumps in the jar later? i made blackberry jelly and after the jars cooled, I tilted the jars and saw that it was too runny. I've noticed when people follow marmalade recipes that include adding extra water to the pot of sugar+boiled fruit, this leads to a runny marmalade that doesn't set as well and it has to be boiled for much longer. Probably 220221F. I need to thin it out and recan it. Any ideas on how to make it jellyfish again? The fact that boiling temperature rises as you cook along is due to the water evaporating. I have 5 300ml jars waiting to fixed! Thank you for this! Basically I think I am doing it all wrong! Reading about your problem, you do not mention putting all the pips in with the pith when you boil up before adding the sugar, this would make a big difference. Let me know how it goes! One of the biggest contributors to crystal formation is super-saturation, ie. Mine certainly doesn't have a clip. Why is my lime marmalade brown and now the rind is chewy again. What do I do now to use pectin to thicken the marmalade? Put one of the jars in the fridge and see what that does to the texture. 2006 - 2023, Recycling for Charity: video tapes and boxes, Recycling for Charity: old and unwanted books, Recycling for Charity: audio cassette tapes. Add the 1.5 pints of missing water to the pan. Oh my gosh! I am in Carmichael, CA. I know I'm 5 years late to the game, but this info is exactly what I'm after. Sincerely, For small batches, try your biggest frying pan rather than a saucepan. Excess sugar may increase the concentration beyond what the liquid or the fruit can hold. If youre not vigorously boiling its not going to get there. It's honestly a matter of personal preference, but now I hope that you can better understand your options and pick your favourite marmalade set. I had 4 litres of blackcurrant that hadnt set, I used Dr Oetker dry gelatin. This works. How can I reuse or recycle large (catering size) food cans? I just want to get a similar set to that achieved in commercial products. That one is easy. Since the crystals are drained they become whiter and somewhat fluffy. Hi Mariana, That's a good question! The setting point of 220 F is for marmalade-making at sea level. Using a teaspoon stir the honey gently and continuously, making sure not to splash water into your jar. Our first batch never set up, then found your post and success. As an Amazon Associate I earn from qualifying purchases. I have tried adding the peel towards the end it it works great. this is the first back during the last 4 years to have gone absolutely solid with me. The test sample wrinkles like an elephant's hide. That stuff is like sunshine on a piece of toast , Thanks for the postI always love troubleshooting posts b/c I rarely do things right every time . Are you sure you used enough sugar for the weight of fruit? Hi Karen, Thanks for your question! It's like runny syrup! Thank you. So the marmalade doesnt come to the boil? If you are interested in simple recipes and techniques for making preserves, like this marmalade, check out Camilla Wynne's books on preserving: I used both these books to research this recipe and follow Camilla Wynne's methods closely as she taught me how to make Seville orange marmalade years ago. Have made marmalade for years following instructions on Mamade tin but adding rind of 1 lemon and 1 orange to add more flavour. (all the confectionery recipes say sugar has to be 105 or it won't thicken). If it firms it up, then you should be fine. 1 Kilo of oranges yields about 400 ml of juice, which I make up to 1 litre with fresh water. We live in the Colorado mountains at 9000 feet. Is there anything I can do to get it to set now? . It took a little more than an hour (boiling most of the time) and then finally seemed to gel up and set nicely on the plate. I was wondering if I could add a bit of apple juice to it to keep the apple taste??? I got my oranges ready and added the sugar. Hello, I have overset some grape jelly. thank-you. If you are somewhere very high up, I guess the boiling point of water would be lower, so the jam would boil at a lower temperature, and maybe you'd have to boil marmalades and jam for longer? I used a meat probe thermometer hanging into the boiling pot to reach and maintain 104 degrees celsius, which is just over 219 fahrenheit. We hope this information has been useful to you, and that you will have a successful product next time. The most common method seems to be the when it wrinkles on a cold plate test but anyone use any other methods? Never had mould or a dud jar of anything, even after keeping some jams for about 8 years As I pot the marmalade up, I add Cointreau, Cognac, Scotch Whisky (different sorts) or nothing. Marisa is this the right way to use the 1:1:1 ratio? As the . Separating them from the pulp was impossible after scraping so I couldnt put them in my pith and seed bag. The acid also helps some of the sugar hydrolyse into glucose and fructose, and those molecules interfere with sucrose crystallisation, stopping the jam/marmalade from becoming gritty.. I have a bunch of oranges that came as a gift; Ive made orange-cello with. To achieve the perfect set, we do have to boil off a lot of the water and also we rely on sugar and pectin to trap the water. I think I boiled it too long, and it came out really thick and only filled 2 8-ounce jelly jars, and about half of a third. I pick my own @ an orchard that is just so wonderful. Crystal formation in jam and jelly can occur for a number of reasons. Maybe pectin is overrated but temperature is underestimated as setting factors. No extra water. To combat this, manufacturers often increase the volume of Testosterone Cypionate to 125mg/mL (250mg/2mL). Thanks so much. hi did you use guava with pips and all, perhaps it was the pips should find out if guava pips have pectin if so theres your answer, I dont dont have an answer as I too have firm marmalade..am going to try to add more water You definitely have plenty of sugar in your recipe (more than I use, in fact!). Upcycling novelty hats into bunting/pennants. A Poem About Letting Go, Rebekah Ann Stephenson (We Live Inspired), Save Money & Get Free Stuff Archive page HERE, Requiem for a Bird A Poem by Rebekah Ann Stephenson. Did you check for set while the marmalade was cooking? The photos are brilliant. I keep the article in my preserving file. You can definitely take the marmalade out of the jars and reboil it. I shall use a thermometer this year because I have one now, but my marmalade is consistently good. Perfect. I use all my peel so it is very chunky sliced quite thin. Thanks a lot. Live Inspired. My jelly is solid Help! It is more like a thick syrup than a gel. If the jam looks as though its still going to be too thin I stir in a small amount of psyllium husk in the last several minutes to thicken it. And if you don't eat the marmalade in the year, it darkens and becomes even better vintage marmalade next year. Ive never had success making it (though her recipe was always 1lb of fruit to 1lb of sugar. The advice on jam and marmalade is really good. Your marmalade is sloshy rather than spreadable. Thanks for a great post. Or maybe it set up so firmly that you can barely slip the knife in. Pls tell me how to fix it. So I used a ruby red grapefruit, 3 blood oranges and one lemon. My recipe calls for the chopped boiled fruit + sugar + lemon juice. too much of a solute. Its now a solid toffee consistency that I nearly bent my spoon intoSo do I stick back in a pan and add more water to loosen it up? My batch has burnt I used a thermometer and could only get it to 220c by using the boost setting on my induction hob! Next step is to dissolve the sugar, add the peel and boil. I'm not very experienced with altitude cooking and baking though. Place your jar of honey back into the pot. Its time for a Tip of the Week! What else can I do to thicken the jelly. This is a huge difference in quantities which likely accounts for your lower yield, no? and the great comments. But that might not give you the outcome youre hoping for either. We wish you all the best on your future culinary endeavors. Hi Jayne, thanks for clarifying the method you are using. Can I fix this? I made marmalade for the very first time made as recipe said but it is very sweet it has set well can I re boil n add water ?. If necessary, wipe the side of the pan with a damp cloth before filling the jars. Let it boil for 3-4 minutes, stirring often whilst you dry the jars and get them ready for refilling. It's only natural to try to get every ounce of caramel goodness out of the pan, but resist the urge to scrape the bottom of the pan. This is very helpful. It never crinkled. I have made some blackberry and apple jam with the wrong sugar(sugar with pectin in it} I should have used granulated sugar and the jam is solid. However the marmalade should still be above 85C to kill any mould spores. Im adding more lemon juice, a tad more (boiling water) and seeing how it goes. I did 2 batches for the challenge, neither set which I was not too surprised by since I could not get them up to 220 and they had already cooked down quite a bit, I didnt get the full 4 jars from either batch and didnt want to cook them down more. Didnt use pectin, just sugar. Give jars a final screw once cool and clean off any . I used all three, by dissolving dried gelatin into one ladle of heated jam in a pyrex jug. Or maybe SureJell would work if I did the sugar first and the pectin last. I brought it to room temp, poured a little hot water in jars to loosen, then scraped into pan. (Depending on the thickness of the jam, use slightly less or slightly more water. ) But runny marmalade can be served over ice cream, stirred into yogurt, as a sauce for a simple sponge cake, etc. Overcooked preserves yield less, so if you are a chronic underyielder, longer cook times could be your issue. In a perfect world, I would have a jar from each temperature on hand, at all times, to suit my mood. Barbara, the membranes should come with the pulp. Once the sugar has been dissolved into the warm mixture, I return the pan to boiling so I can go about my business and get the jam to set. I used sugar and splenda and a 1/2 package of no sugar pectin. Even runny, it will have useful applications. Videos are closed captioned. Honey that you buy in the store is usually filtered well, giving it much longer shelf life. PS I love this challenge it feels like the very early days of food blogging! How can I reuse or recycle glasses cases? As it gels, it bonds with the pectin in the fruit and creates the set. Thank you so much. (I didnt cook it to 220 degrees yet). I will be making some today. It has a nice long cord I can just insert into the big pot, and place the box on the stove, two free hands!! Phil. Try it without them and monitor the marmalade with a thermometer. I strained a little while I was pouring it through the jars so that my husband has a little bowl of jelly, because he doesnt like the peel. Turn on the stove to a high setting. Hello, today I am making a very small batch of marmalade with only one large orange. However I added too much pectin and now the jelly is too thick. A tray of Seville oranges gives you about nine pounds to work with, and the yield should be around the same, if not a little more, than the meyer lemon version. And that is how the marmalade temperature experiment was born. how can I put it right please. So I don't think adding water is the answer in this case. Longer answer put solid marmalade jars into saucepan, surround with water, bring up towards boiling till marmalade will come out of jars (grandma and egg sucking point comihg up) using oven gloves for handling jars & getting marmalade into jam pan. High sided pans with narrow openings will trap evaporating water and make it harder for the fruit to reduce. The mix ended up tasting pretty good with a sweet start that ended with a bit of sour. I know its only one little jar but I was so excited to make it. Want to Make Sure You Don't Miss Anything? If your marmis still just an hour or two out of the cannerand youre worried about the set, walk away. It was yummy. You dont use a pith or seed back with the whole fruit method in which youve cooked the fruit ahead of time. B Inspired. In general, honeys with more sugar will crystallize quicker because it's more difficult for the water to keep holding it. How can I reuse or recycle old hot water bottles? It did, not solid like a wobbly jelly but enough to look like I hadnt messed up big time ! With the concord grape jam, I strain the seeds and pulp out before adding the sugar and turning the heat back up to bring it to a rolling boil so it will thicken. Ps:- I will be great full & appreciate a lot if you can reply thru email. First batch a tiny bit too runny but quite delicious. I prepare the juice and the peel of 1Kg of Seville Oranges in the pressure cooker and add twice the weight of caster sugar before boiling. Meanwhile, sprinkle a large rimmed baking sheet with sugar. Notify me if Marisa replies to my comment. Check out other handy tips HERE, You may also want to check out my Save Money & Get Free Stuff Archive page HERE. (lots of grey and white the last couple of months)! If it's overly thick and pasty, this could mean it's overcooked. How can I reuse or recycle old sofa foam/foam cushions? I don't think there's too much risk of missing the set point though because I find it does take a fair amount of time for the mixture to move up a degree when it's above 215F. Which recipe did you use for your marmalade? Make sure the jars are spotlessly clean. Carefully pour off the juice without disturbing the crystals. Mine came to exactly 1.5 kg = 3.3 lbs. It seems to be trial and error. really want to fix this . My jalapeo jelly has sugar crystals in it. I plan to try the no-pectin 219 degree method today. I cooked up a batch of three fruit marmalade, using the whole fruit method (no pectin). Apart for the last bit that didnt make a full jar (didnt bother to waterbath this as I will use it straight away and keep in the fridge). Do not stir the jam as it cools before you put it into the jars. You could also serve it on pancakes or waffles! I held 220 for more than a minute. Been investigating all the different sites. How can I reuse or recycle old laminated posters? Reusable alternatives for waxed discs? This is a great post! In a syrup prepared with a high 2:1 ratio of sugar to water (often referred to as a rich syrup), the chance of sugar molecules clustering and crystallizing is high. How can I reuse or recycle empty bottled gas/propane cylinders? It set but a bit too much for my liking. My Grandmother always made grape jam. 3. I just ordered a tray of sevilles from the orange shop. I did a triple citrus using the whole fruit method. Hmm. We've been eating it anyway, mostly because it tastes fantastic. thank you for your response. Probably not. When making marmalade, each step serves a purpose and though it might seem tedious, it's important to follow the steps carefully. It looked and tasted great. Ive got a similar problem with a Delia recipe which with 3 to 4 hours of simmering means it is easy to miss the set point. I feel like the set with these jams is a combination of pectin gelling but also the concentration of sugar. You dont have to make any adjustments beyond the ones you already make for processing time. Honey will crystallize at different rates depending on the composition of sugars from which it is made. Also, I made a batch with jalapeos and later added fresh cranberries to it. Overcooked marmalade has a few characteristics:chewy, tough citrus peel, possibly rubbery and a thick texture verging on dry. I also use less sugar than recipe - 1kg not 2kg. Circumstances intervened and I was unable to get to it for marmalade but instead I prepared it by slicing and seeding. I followed your advice and now have 9 jars of successful, yummy marmalade. Keep on medium heat until combined (5-10 mins) then bring to boil to 220 F and then cool. I have struggled with the plate test for years, and I always wondered about the temperature so that's how I got the idea for this experiment.About the sugar content. Are you processing them in a water bath canner? 2) The pith and rind was pretty soft so separating them.was difficult. Use the social media links on the video pages to share videos with your friends, family, and coworkers! I absolutely agree that part of the cook time is spent boiling off the water, but by having all that water, it helps reduce the risk of crystallization later on, by ensuring that all the sugar dissolves/melts properly. Short answer marmalade back in pan, add missing water, boil briefly, into jars as your normal procedure. I hale from the PNW and was looking for some color! So. I have 13 jars of the size of Bonne Maman size (about 300ml) how much water do you think I should add please. YK. Add sugar? This gives honey that cloudy appearance. Ill let you know if it works for me too. My solution is briefly reboil with the addition of some old non-set marmalade but that wont do for you. Boil some water and pour 3 dl.= 10 US fluid ounces / 10 UK fluid ounces into your jam pan ((NOTE: one dl = one tenth of a litre) , and add the thick jam to it. I love them all. I think I know what I did wrong, but I dont have the money or time or even an open store, so I need help salvaging what I have. Its very definitely jam season at the moment (in the UK at least) and I thought it might be fun to hear peoples favourite fixes for sticky situations (ho ho!) Love it that you did this test! Lime marmalades often turn a little brown. You were shooting for 220F. For example, when you mix the chopped fruit with the sugar, it's very important to stir the mixture on a lower heat setting in order to properly dissolve all the sugar. Remove from the heat immediately when the jelling point is reached on a long cooking jelly, or when the designated time is reached in a commercial pectin product recipe. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes. Does I made my first jelly(zucchini Ive bottled my marmalade but when I opened it was too thick, can I take it out of the jars and thin it and re bottle it in the same jars without re re sterilising the jars. Keiffer is acceptable, and Seckel pears are suitable for pickled and spiced products. I was a bit confused when scraping out the pulp and handling the skins. The "pectin" sample was one I had bought and it was from Fauchon. I have never found the wrinkle test or the flake test to be reliable guides to the degree of setting. Worried that Ill have a skin floating in the jars. What should I do? The way jams and marmalades set is that as you boil, you cook the water out of the product and increase the sugar concentration. Take the 6 citrus fruits and wash well, removing any blemishes. If yes, then absolutely take it out of the jars, add a little more sugar, and bring it back up to a boil and see if you can get it back up to around 219-220F-ish and/or get it to pass the wrinkle test. As the sugar concentration increases, the cooking temperature starts to rise. Hi, I made Guava jelly with 1.250kg guava, 1.500 litre of water & 1kg sugar with 2 tblspn of lemon juice. I have the same problem! Cold Honey If it gets below 50 where you are, honey can start to crystallize at lower temperatures. Lets visit the other side of the coin. So there you go! Help?I am making Seville marmalade but have simmered the liquid on too high a heat and all the liquid has boiled away so I am just left with rind. This video describes causes as well as tips to prevent crystal formation. Thank you! In those few minutes, the temperature of the marmalade continued to rise, and I ended up with a rubbery marmalade. Hi, That's a good point about altitude! Last night was my first attempt at making jelly and I chose Apple since was already making applesauce. How can I reuse or recycle plastic screw-top bottle caps? After pan frying the pork chops I added it to the skillet and melted the jelly to make a sauce. Imade jalapeno red pepper jelly and the 3rd batch didnt set {its runny} and its already in the jars HELP I used 1kg. If you enjoy the free content on this website, consider saying thank you! Commercially jellied products often contain corn syrup, which serves as an interfering agent to prevent crystallization. Making a little more progress at the allotment, Alison Bailey Smith's recycled jewellery & wirework. Gently heat to boiling, let boil for a couple of mnutes, remove from heat and follow your normal jar filling procedure. When I make other jams/preserves I just watch the thickness during cooking but Ive never made marmalade before. Air-tight, water safe stainless-steel drums are recommended, but plastic containers are just fine. I thought all was lost. I used the 1:1:1 ratio and had all seeds, membranes and pith in a cheesecloth bag. These are Elbertas. On the other hand, if you've overcooked a batch of marmalade, there's not much you can do. Salt is generally added to canned foods to enhance their flavor. For an optional extra add some crystallized ginger. Realised that should probably have reduced stated recipe water content and added fruit juices to make up the required amount stated in recipe. I've already told you, but I Iooove it when you're "Walter White-ing" pastry or jam! The only thing you could do is open the jars and recook the marmalade. I just made some crab apple jelly and it didnt set. You could also strain out the fruit and just boil down the liquid to make it easier, then add back the fruit/peel once you've achieved the right set. I made it this morning and followed instructions (saucer in freezer for the test etc). I started with 5 lbs (11 navel oranges) and the only thing I did differently was use raw honey instead of sugar and only 2 cups of it. Hi, I'm so sorry this has happened! **Change the quantities according to your needs:** Marmalade Rescue: I overcooked my marmalade and it was way too solid, darker than I wanted and caramelized. I tried stirring it but that just breaks up the jelly and Im left with what you would have if you stirred a set jello-lots of set lumps! I got three jars from my last effort! My problem is that by the time I reach temperature half of the liquid has evaporated. When I made Strawberry jam, I boiled it as directed til thick,I even added liquid pectin. Ive tried to make marmalade and jam on many occasions with little success (it is always too runny or caramelised). This has never happened before. Thank you for your comments! Great to have someone who really knows about the chemistry. What you want to do is to allow the juice to sit overnight in the refrigerator. Christine Ferber does this with some of her recipes. The longer you cook, the more product is evaporating away. How can I reuse or recycle old glass blocks/glass bricks? When my second batch of strawberry jam in their pots had cooled it was terribly thick and could only be got out with a large spoon and a strong hand. For all my jams and marmalades, I just wash the jars and then put them in the oven at about 110C while I make the preserve. The recipe i use is 1 kilo strawberries to 750 grams sugar and 30 ml lemon juice works well, no grated rind as you will end up with bits of it through your jam. I use a thermopen to test the brew temperature and cook to 105c. How can I reuse fresh eggs that we cant eat? I love the flavour of the marmalade in this range, and I am happy that it will stay put on my toast. The next contributing factor is temperature; a temperature passing the crystal formation threshold will indeed cause crystal formation. I didn't see anyone else mention this, but at around 219-220, the mixture starts to develop a very foamy bubble up to the top of the pan. Learn the proper procedures for freezing or canning pears. That could be why they have started fermenting. Please enter your email address below to create account. While the jelly cooks, sugar crystals may form about the edge of the boiling mixture. Then again, I cooked a batch of marmalade to 222F and I love how it's a little darker, with a deeper flavour. Is the aim to.disolve more of the sugar? Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes (adjust for altitude if you live above 1,000 feet in elevation). Is there anything that can be done or do I have 8 jars of syrup? Pretty good transition in taste, but my process problems bother me. Add pectin? How to safely move between facilities, to another farm or to a livestock market, during livestock transportation. Emptied all the jars back into the jam pan (placed them in a pan of hot water to loosen first) and added 200ml boiling water. I followed the directions on the SureJell. That looks good to me. When you open a new jar, you can transfer the contents to a saucepan and heat it on low to warm the marmalade and melt the sugar crystals. Hi Janice, If you are not a jam and marmalade expert and if you don't make preserves very often, you will probably lack the experience to see the visual cues of the perfect set. Ha ha! If it doesnt, you can either open up the jars and cook it some more, or you can use it as a glaze for various things. Why does jam not set? First batch was great. The honey is also much easier to measure out, so if you have a small amount of crystallized honey, keep it around just for cooking and get a fresh jar to enjoy. But if it worked for you as you did it and youre happy with the way the marmalade turned out, then its fine! I hate guessing games and, as you know, I love to measure everything. As the marmalade boiled and I sampled away, I honestly thought my experiment was a flop.