I'm in a jam with marmalade making - HELP!

[IDismyname]

(Excuse pun in title... :))

I'm making 2 batches of marmalade. One, I made yesterday, and the other is all waiting to go this morning.

Batch one, however, has set as thick as glue. It tastes great, looks great - but adheres itself to the spoon like.... glue.

Can I adapt batch Two in order to add batch one into it - and when in the process do you think I should do it?

Bump!

I'd be tempted to try and fix the first one and then try a different recipe for the next batch.

Boil it up with some water (or orange juice would be great for an extra kick) and re-jar.

I wouldn't try to mix - end result would be two ruined batches. No idea if you can rescue the first batch - you defnitely don't want to boil it up any more.
Did you use a thermometer or cold saucers to test the set?

Lilymaid I disagree - the only way to rescue it is to melt it into some liquid & reset. I do agree that I wouldn't risk the second batch as well in trying to fix the first though.

Thanks for your help.

I'll let you know how I get on.

I always forget how long it takes to make the stuff! Jam always seems so quick in conparison.

errr... comparison!

All done.

I thinned out the 'glue' batch with orange juice which seemed to produce a slightly runnier set, and then made up the second batch with only about half the amount of boiling time.

Seemed to work! Thanks again for your help and suggestions

im impressed. Mine never got past soft set despite 5 HOURS of boiling! What recipe did you use?

5 hours boiling????
It should be around 20-25 minutes if you are following a traditional recipe. You have to boil the mixture at the maximum temperature you can get on your hob, though, a real "rolling boil" and using a jam pan helps.
I've never overcooked marmalade (not significantly anyway) but Loony's tip about thinning down could have come in handy a few times when jam making.

Ah but its delias method. 3 to 4hrs cooking. It does taste absolutely bloody lovely. :-)