I made about 20 jars of marmalade, thinking it would thicken once it cooled, but it's at room temp now and still pretty liquid. Can I pour all the jars back into the cooking pot, boil for longer, and re-jar? (I wasn't using a thermometer but I guess that was a mistake!)
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)