Marmalade

[ChinaVoodoo]

I'm making marmalade for the second time in my life via the no pectin method. We'll see if it works out. At this stage, the boiling point is increasing so I have to watch it like a hawk.

 

[ChinaVoodoo]

I started with 4L of liquid and after boiling it up to 220°F, I only had 1.75L left . I guess I could have added more sugar but then there would be less flavour. It's pretty delicious.

 

[deluxestogie]

Very pretty. I've made pear marmalade that was wonderful while warm. Once it cooled in the little half-pint jars, it became a rock hard solid. I had made hard candy.

Bob

 

[ChinaVoodoo]

Very pretty. I've made pear marmalade that was wonderful while warm. Once it cooled in the little half-pint jars, it became a rock hard solid. I had made hard candy.

Bob

Gee, I hope that doesn't happen here.

 

[deluxestogie]

I can't recall if I used a thermometer for my marmalade hard candy. I think I may have just continued cooking it until the little pieces of pear clarified in the sugar. For jams, I just look for sheeting off the spoon. I have trouble following rules.

Bob