Traditional Marmalade


1.5kg fruit
1.2 litres water
2.5kg sugar
25g Jamsetta

Orange, mandarin, lemon, lime or grapefruit may be used in varying quantities.

Scrub fruit well, dry thoroughly, cut into quarters, remove pips then slice or shred flesh very thinly.Place in preserving pan with water and cook gently, uncovered, until fruit is very soft (this may take 2-2 ½ hours)

Add Jamsetta and the warmed sugar, then heat gently until dissolved, stirring constantly.

Bring to boil and boil vigorously for 15-20 minutes, stirring occasionally.  Skim scum from surface with a metal slotted spoon if necessary.

To test for a set, remove one of 3 chill proof saucers from freezer and place a teaspoon of jam on it.  After 40 seconds run finger through jam.  If set, jam will crinkle; if not, continue cooking for 3 minutes and repeat process with new chilled saucer.

Allow to stand for 5-10 minutes.  Pour into warm dry jars and seal immediately with Kleerview covers or Preserving Wax.

Jam that has not set

Jam made without Jamsetta often does not jell, but can be recovered.

1. Ensure ratios of fruit to sugar are correct; use this recipe as a guide and increase sugar if necessary.

2. Return jam to preserving pan; bring to the boil, stirring constantly.

3. Remove from heat, add 25g (1/2 packet) of Jamsetta for every 1.5 kg of non set jam.

4. Return to heat, bring back to boiling and boil vigorously for 5 minutes, stirring occasionally.

5. Test for a set.  If not setting, add another 25g of Jamsetta as above.

6. Refer to point 6 on your recipe

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