My marmalade won't set!

[GrinAndTonic]

I've made tangelo and passion fruit marmalade using the seeds etc for pectin as I normally do for orange marmalade. However this batch refuses to set. I've tried twice adding pectin (I've added enough pectin to do about 3kg of strawberry jam) and it still won't set. Do I try a third time or just chuck it out? I'm worried that I'll give someone botulism or something with the constant reheating.

It's perfectly safe to boil and reboil jams, and perfectly safe to jar them up again, as long as the jars are sterile. Have you tried adding some lemon juice to help? I presume you're using a jam thermometer. It won't kill anyone if it doesn't set, either - I have some lovely jars of plum 'sauce' I made a few months ago!

I've never used tangelos before so wondering if that's the problem?
I've added lemon juice in addition to the pectin.
If I add more sugar and remove the rind I guess I could make it a sauce. It's quite a nice combo the passion fruit and tangelo.

Certo?

I have heard that a handful of raisins helps

So I picked out all the rind and added a bit more sugar to sweeten it's it was now going to be sauce. I poured it into nice tall thin necked bottles.....and the bastard jam has set solid.

Oh dear - not laughing, honest (fib)
Stand in warm water when you want to use it.

Make sure that the water is not too hot or you will burn your feet!

I feel your pain Grin, I made a batch of Pear and Lemon jam that didn't set (couldn't be bothered to reboil) so the next batch I added more pectin and boiled a bit more and I think I'll need to slice rather than spread it on my toast!

Ok now I am (even more) after 4merly's post!

I added three packets of jamsetta (Australian certo) initially.

I managed to get it out of the bottles, added some port and now have a nice very thick almost sliceable jam.

And I am never ever using tangelos again!