Another marmalade question-how soft does the peel have to be after cooking?

[Molehillmountain]

Finally have peel etc simmering away. Half an hour to go til it should be ready for sugar. The peel isn't totally soft yet-how soft and squidgy should it be?

So you can poke holes in it with a spoon is my guide.

The peel should be translucent unless you've cut it very thickly

I boil my oranges whole!

The pith should be translucent

It's very thick with translucent pith. Just off to find a spoon for poking! Thanks!

All irrelevant-caramelised marmalade, anyone? :-( am gutted. But at least I've got enough for another batch. Perhaps I'll discover that blackened marmalade is very now? All sorts of rubbishness...

In future use this. V precise and fool proof. www.bbc.co.uk/food/recipes/medium-cut_seville_70291

awww, it is easily done, I did it on my first attempt. I tried to use it but it set solid in the jars.

I think I know what happened. The peel wasn't soft enough, and I guess it also hadn't lost enough liquid. So it didn't set quickly enough and there were bits of peel stuck to the pan. Embarrassingly, not the first time I've ever made it, although first for a long time. I will err on the side of very soft peel/lots of liquid evaporated. Never mind. Thanks for the recipe hint.