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Canning S.O.S.! Help!
February 2, 2010
10:26 am
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MrsC
California
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Yesterday, I attempted to make orange marmalade (only, I used tangerines). I made ten 8oz jars. This morning, I can see that the marmalade did not set! It is still runny! I did not use pectin (thinking the peels would do the trick).

I will need to reprocess this… but how… oh boy, what a big flop!

Can someone help me with the reprocessing procedure?

Happy farming,

Kelly

February 2, 2010
10:45 am
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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MrsC, how long did you cook it?  I admit I am inexperienced at recipes that don't call for pectin so I freak out a little every time.  I was worried about whether my marmalade would set or not but it did, just perfect.  I did cook it a long time!  And I did the plate test and it looked right.  Do you know how to do the plate test?  Another way is to use a thermometer to judge it by temperature.  (I have several thermometers, but for some reason I didn't try that, just used the plaste test.)

Clover made me do it.

February 2, 2010
10:47 am
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Pete
WV
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If you have the BBB, the procedure to reprocess is in there.

Just working from memory here, dump the jars, heat and cook until the “right” consistency happens.  Could be hours if you are not using pectin.

Do you know how to do a gel test using a chilled plate?  It goes something like this – while the jam is cooking, place a small plate or saucer into the freezer.  When you think the jam is approaching the “right” stage, take out the cold plate and drop a small amount (half a tsp, maybe?) of jam onto the plate.  Tip it to see how it runs.  The amount of run tells you how the jam will gel when cooled.

Process using clean jars, new seals, and water bath normally.

Anulos qui animum ostendunt omnes gestemus!

February 6, 2010
12:06 am
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MrsC
California
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Suzanne, your hunch about cooking time was right on the mark… I reprocessed my marmalade, cooking it longer this time, and came out w/a completely different result – perfect!

That being said… I didn't like the marmalade. My husband loves it! Okay, so I'll admit to something. Give me a moment to gulp and take a deep breath… I tried to make a low-sugar recipe. Ooppssie – that didn't turn out so well. Not a good idea for those of you still desiring to make the orange marmalade. I ended up with a bitter tasting marmalade. Hubby, who loves anything sour/bitter adores the marmalade and ate an entire jar (8oz) in one night. Poor guy, you'd think I never feed him.

Thanks for the SOS input and help. The advice was perfect!

Happy farming,

Kelly

February 9, 2010
3:50 pm
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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Kelly, it's soooo good–try next time with the full amount of sugar!

Clover made me do it.

September 3, 2010
7:42 am
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ssuther27
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Can you add pectin for the reprocessing stage?  Have a similar problem.

September 3, 2010
9:40 am
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BuckeyeGirl
N.E. Ohio
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I too like my marmalade on the bitter side, so I usually reduce my sugar but don't totally cut it out.  Also, it usually takes time to set up in the jar, longer than other preserves and the recipe I used warned of that and I figured I could reprocess it later if need be so I didn't panic too much.  When I opened a jar about 3 weeks later, it was a good consistency. If your's was just sloppy loose though, yeah I can see doing it over then and there.

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