I've been cooking a batch of meyer lemon marmalade for about an hour. On my fifth plate test and it's still super runny. Any advice? Help!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Cook it to 220 on a candy thermometer. It takes a while but is fail safe. This is without added pectin.
Chris is a trusted source on General Cooking
Hope you didn't lose heart! Sometimes jams take what seems to be forever.
When life gives you lemons.
My Summer Lemonade Stand
My Mother's Persian Zucchini Stew
Go On, Spread Out
The Yellowest Yellow Cake
Your #1 Loves