This week I attempted making and canning marmalade for the first time. I thought the tricky part would be the canning part, but it turned out it was the jam that caused the trouble. (Actually, the truly tricky part was finding mason jars in NYC.) The problem is that it never set up.
I had a recipe for tangerine vanilla bean marmalade. And here is where I may have taken too much liberty -- I substituted limes for tangerines, though using the same amount (two pounds). The recipe said it would take around 1 hour, 20 minutes to jell (or is that gel?) about the same time it would reach 210 degrees. Most other recipes I looked at never cooked the jam for more than 30 minutes.
I know pectin would be the obvious culprit. I didn't add any commerical product (the recipe didn't call for it). And citrus fruit should have adequate pectin by itself, right? Unless, it was completely over ripe, perhaps...
Does anyone know where I went wrong? I intended to give home made marmalade as Christmas presents and now I'm back to the drawing board. Please help my second attempt this weekend to be less traumatic.