Marmalade question

[StrawberryPot]

Any jam/marmalade makers out there who can answer a question for me?

I made some marmalade today and the recipe said to boil for 15-20 mins or until it reached setting temperature. Mine reached 220 after 5 mins. I wasn't sure whether to boil it for longer or whether once it's reached 220 - however quickly it gets there - it's time to stop?

I've made jam and marmalade a few times and have a tendency to overboil and end up with something too solid. My first marmalade attempt would have held bricks in place. Some jams I've put back in the pan and added warm water slowly and reboiled to get it to the right consistency.

I try the cold plate test but it never seems to wrinkle (though the stuff on the thermometer does).

Today's batch looks like it's going to be too soft, though I'm pinning my hopes on it setting further overnight.

But basically, my question is - once the jam/marmalade is reached setting point on my thermometer, do I stop cooking it? Even if it's only taken 5 mins to get there?

220? I guess you mean F not C. Is that temperature showing on the thermometer with the bottom of the thermometer on the bottom of the pan and the marmalade stirred or unstirred? I would be surprised if you had reached that temperature throughout the batch in only 5 minutes unless you have a burner from the space programme! That said, my marmalade making is always a bit hit and miss, but I would always work on the wrinkle test (putting back in the fridge before pushing with your finger). I only use the thermometer to make me wait before doing the wrinkle test IYKWIM

Yes Fahrenheit! My thermometer says 220F - jam.

I'm cooking on an induction hob and maybe had the thermometer too close to the bottom of the pan rather than the middle. I did end up boiling it for nearly 15 mins. It's still a bit soft - but delicious! Trying to decide whether to reboil to try and firm it up a bit. I only made it last night so am hoping it may yet thicken a bit more.

Interesting that you say to put the plate back in the fridge before doing the wrinkle test. I've not heard of that before but will try next time.

I can never quite get over the amount of sugar used in jam/marmalade. I was tempted into adding a bit more water to the juice and pulp before boiling with the sugar so that's probably added to the softness.

Honestly - with so few ingredients you'd think it would be easy to get right!

I make Seville orange marmalade every year but similarly mine can often be hit and miss. I would probably avoid messing about with the ratios of water/sugar/fruit too much unless you know what you’re doing (I don’t!) as it can affect how well it keeps and the setting of it. I also put the saucer back in the fridge so it stays cold - I end up having about ten on rotation!

I used a digital thermometer last time just to give me an idea and my setting point was 222. It wasn’t solid - a softish texture but still very spreadable.

My mistake previously has been to double/triple the recipe in one go and that’s not worked for me as then takes forever to reach setting point!! Good luck :-) I’m going to make mine in the next couple of weeks.

I never use the full amount of sugar given in most recipes -- it would make it too sweet for our taste.
Also I generally boil it until it's just over 220 F . Spoon the test amount onto the chilled plate, stick it back in the freezer for 10 minutes, then test for wrinkling.