I have a question about the recipe "BLOOD ORANGE MARMALADE" from dymnyno. I am on the second boil/simmer and even though it has reached gelling temperature it is still really liquidy, what am I doing wrong?
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Miranda is a contributor at Food52.
It won't jell right away - if the thermometer is reliable, the marmalade is probably ready. It may appear runny simply because it's very hot. As it cools, it should set.
It takes a long time to boil all the water out. You did nothing wrong. I always let it go a little longer than the recipe says and because it's very humid in Houston, Texas. It will thicken as it sets up.