Can I add more pectin at the end of the marmalade cooking process?
We've had a few attempts at making orange marmalade using Seville oranges that are in season right now.
The problem we've had is in reaching the setting stage. We've boiled up the marmalade up to the setting point, but the "wrinkle test" has refused to produce wrinkles and we're getting overly gloopy marmalade at the end (delicious though it is). We're reasoning that there's somehow not enough pectin.
So, if we reach the boiling point and fail to "wrinkle", can we add more pectin at this stage to ensure setting, or would it be far too late at this point?
Best Answer
There's no problem adding pectin later in the process, you just have to be careful how you do it depending on the form. Powdered pectin can glob up if you just pour it in, mixing it with a bit of water or cooled marmalade from your pot will prevent this. Pectin sugar or liquid pectin mixes can be added without any issues.
The thing is you shouldn't need to add pectin as seville oranges are naturally very high in pectin, if you aren't getting a set then it's likely a problem in your technique or not enough sugar or acid. This very good article on marmalade has some good suggestions:
- Soak the cut peel for 24 hours to release the pectin
- When cooking keep the temperature below 220F/105C to avoid overcooking the pectin and damaging it
- Keep the cooking time short to avoid damaging the pectin
Also, make sure you have enough acidity and sugar, you generally have to add some lemon juice to marmalade as there isn't enough in the oranges naturally. If you have overcooked the pectin you can add some in, just remember to keep the temperature down and not cook it to long. As soon as you get a decent set get it off the heat.
Pictures about "Can I add more pectin at the end of the marmalade cooking process?"
Can you add pectin to runny marmalade?
Reboil your marmalade & add extra pectinWhisk in one tablespoon of powdered pectin as your marmalade heats up. Once you reach the setting point, test your marmalade again. If you are still not achieving the right set, add more powdered pectin (1 extra teaspoon at the time), re-boil and test again.Can pectin be added after cooking?
4. Add pectin. While this trick won't work for jam recipes that already call for pectin, adding pectin to a loose batch of jam while re-cooking it almost guarantees that the jam with set back up nicely. Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam.Can you add pectin after boiling?
As soon as it reaches a boil remove it from the heat and quickly add the pectin and lemon juice and stir to combine. Bring the mixture to a boil, and boil hard for 1 minute. Then remove the pot from the heat, skim off the foam and fill the jars leaving 1/4 inch headspace.Can I add powdered pectin at end?
Liquid pectin is added after the sugar is added at the end of the jam making process. Powdered pectin is added to the fruit or juice which is then cooked out with the sugar being added at the end of the process.Fixing Failed Jam - Adding Pectin
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