4er-ta
Venera007, Tatyana, and from what fruit did you make? It seems to me that the marmalade is not sufficiently boiled, there is excess liquid, which is why it gets a little wet. 108'- is this a constant, confident temperature? Maybe the thermometer is not showing quite correctly?
Venera007
4er-ta, Tatyana, made from drain syrup, applesauce and blackcurrant puree. Yes, the temperature was constant, I kept it for some time, I will try a little longer. I forgot to clarify. I have invert syrup instead of glucose syrup. Now I have it, I'll try it next time with it.
ang-kay
Tatyana, it seems to me that glucose or invert syrup is not to blame. I agree with Tanya here. Perhaps the temperature is needed not even 108, but more. We don't know if the thermometer is showing correctly. Perhaps there is a problem with sugar. Or increase the lemon. I did it from one black currant, so it turns out soft for me. Maybe pectin. There could be a bunch of reasons.
Venera007
ang-kay, Angela, my black currant juice was also softer, but very tasty. I'll try to cook it even longer. We will achieve the ideal))
Angela, thanks for the recipe, it is wonderful, who didn’t treat with marmalade, everyone is delighted with it. And, most importantly, naturally
ang-kay
Tatyana, to your health!

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