problems in marmalade makingproblems in marmalade making

Well, I assume the second one did. Search for "Eternium" and click on the result. So I used a ruby red grapefruit, 3 blood oranges and one lemon. The 2nd and 3rd batch had the softening of the peel . Suggesions? The mixture should turn into a soft gel and move slightly. Your email address will not be published. If you reduce the sugar, you also need to reduce the water, so that you are starting off with a sugar solution of a similar concentration. Im happy with how it turned out, but disappointed in the yield and wanted to know if there is something I could have done differently to get more out of it. Your marmalade is sloshy rather than spreadable. Comment * document.getElementById("comment").setAttribute( "id", "ab7e55e9d3ae83262241283038f5f159" );document.getElementById("ed30b4a0e2").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Marmalade Making Class Hosted By Urban Homestead. Lets start at the top of the list. I hope that helps! Love it that you did this test! I used 6 cups of citrus and 6 cups of sugar. If your marmis still just an hour or two out of the cannerand youre worried about the set, walk away. I love the esperimental-scientific approach. These nicknames have been used for many years to differentiate traditional from orange tabby cats. Undissolved sugar sticking to sides of saucepot. I despair: perhaps you have to be in league with the Devil to succeed with marmalade? In the whole fruit method, they are included in with the pulp, as theyve cooked down and softened. Having a fair amount of Citrus Fruit and not wishing to waste it,we decided to make marmalade,figuring that we would have no setting problems.3 batches later it's obvious that we do. Do you think it's worth putting back in pan and adding the extra 1lb of sugar? The following day add the sugar and make up the marmalade. You're not after orange jelly, but something with character and body. This concentrated sugary spread is likely to crystallize over time, especially if it dries out. Your email address will not be published. When tackling a whole fruit marmalade, the fruit has to be significantly softened before you add the sugar and begin the marmalade cooking process. The 2001 version of Lady Marmalade for the the Moulin Rouge! So. Did you properly process the jars? Yes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Add in a little orange liqueur and serve it with crpes! You could also serve it on pancakes or waffles! 1) When I.scraped out the pulp, the membranes came with it. I have a bunch of oranges that came as a gift; Ive made orange-cello with. 1 Kilo of oranges yields about 400 ml of juice, which I make up to 1 litre with fresh water. Thanks. It smears funnily on toast, and I found the jiggle of the pectin-set marmalade unpleasant, and a little odd. Preventing Crystal Formation when Making Jam and Jelly Following proper procedure is critical to prevent jam or jelly from becoming grainy. Let me know if youve had other issues as you worked through this first #fijchallenge. And if you don't eat the marmalade in the year, it darkens and becomes even better vintage marmalade next year. Sun Mar 05 2023 at 02:00 pm to 04:00 pm. MaMade with the sugar mixed in 10. ;p)Such an interesting post, Janice! I usually make mine too thick. I like my marmalade on the runny side, but I have always struggled to give a bang-on temp recommendation for the texture that I like. Roll the dice and risk it all to become the wealthiest landlord tycoon on the board! I feel like you could do a lot with a batch of runny marmalade, even if it's too runny for toast . It should reach about 223F before you remove it from the heat. The Thermapen has a pretty quick response time so I find once you do put it back in the marmalade, within seconds, you know what temp it is (as opposed to old-school candy thermometers) I feel otherwise there might be a risk of unevenly dissolved sugar which could lead to grittiness down the road Once most of the water has evaporated off, at that point what you are measuring is the temp of the boiling sugar.I have to admit though, if you use a big pot, the boiling time is quite quick and the jam is done in under 10 minutes. I'm going to have to ponder your comment because I'm stumped and not sure where to go because it sounds like you've tried everything. If your marm is still just an hour or two out of the canner and you're worried about the set, walk away. Some people also suggest briefly microwaving the open jar of marmalade to warm and melt the crystallized sugar. Good to know! If you are not a jam and marmalade expert and if you don't make preserves very often, you will probably lack the experience to see the visual cues of the perfect set. Our first batch never set up, then found your post and success. You do this by using the frozen plate test, watching how the marmaladesheets off the spatula, paying attention to how much it has reduced, and taking the temperature as it cooks. Add water and the sugar and stir well. Your Jam Didn't Set Right The most frequent problem that you'll face is issues with a poor set. Jonathan Miller, preserves buyer for Fortnum & Mason: When someone dices rather than shreds you wonder what they're trying to hide, and you get a cloudy marmalade. I used my Mauviel copper preserve pan which is very wide, and allows a pretty quick boil off of the water in the mixture. Let's be honest. No one adds pectin to marmalade, citrus peel is full of it, so there is no need. Your email address will not be published. I can't wait to hear how your next batch goes! an hour later and I began to suspect that there was something wrong. Nor does adding powdered pectin. You could also strain out the fruit and just boil down the liquid to make it easier, then add back the fruit/peel once you've achieved the right set. But that being said, citrus fruit vary as does their pectin content. Do you mind sharing what altitude you are at? Read more >>, Learn how to bake bread at home with my practical bread making e-book. I love the site. To avoid this, you have to boil the whole fruit (or sliced fruit in this case, or sliced peel) for over 1 hour, until the peel is extremely tender and so soft you can tear the fruit without using any force. Use a large spoon to press the bag against the side of the pot to get as much of the marmalade out of the bag as possible. And one last question, are you sure your thermometer is registering temperature correctly because it sounds like you did everything right, but your thermometer perhaps wasn't indicating the right temperature just a thought! My problem is that by the time I reach temperature half of the liquid has evaporated. You were shooting for 220F. Even runny, it will have useful applications. Adding the peel at the end would be another interesting method to test! Reduce the heat and simmer, covered . The way jams and marmalades set is that as you boil, you cook the water out of the product and increase the sugar concentration. The "pectin" sample was one I had bought and it was from Fauchon. Do you need to add pectin when making marmalade? The volume of sugar is a huge part of the yield, both because of its own mass and because it helps the fruit reach the set point more quickly. This can be done by boiling the whole fruit (and chopping once cool), or by slicing the fruit into small pieces and then soaking for a period of time ( this is a good example of that approach ). If yes, then absolutely take it out of the jars, add a little more sugar, and bring it back up to a boil and see if you can get it back up to around 219-220F-ish and/or get it to pass the wrinkle test. How do you know when marmalade is cooked enough? Bonne Maman Intense is a great name for a product. Why did my marmalade get to 105.6 degrees C after only 3 minutes of a rolling boil but was not set. The problem with 20th-century marmalade-making is that today's hobs don't always oblige when it comes to getting large amounts of marmalade up to what old-fashioned cooks called a rolling boil, without which traditional marmalade stubbornly refuses to set. Id be happy to do another one of these troubleshooting posts if youre having issues I didnt hit on here. I know that I can't always tell! That stuff is like sunshine on a piece of toast , Thanks for the postI always love troubleshooting posts b/c I rarely do things right every time . You probably know more than I do . Jams, marmalades, preserves and conserves are fruit products preserved by sugar. 1 Most of the side effects of lemon are due to its high acidity, and some are due to vitamin C overdose. I'm not sure I can reduce it any more as it is already really quite reduced now. Sarah Randell, food director Sainsbury's Magazine: Always make marmalade when you're in the mood. You should get two nice sized batches of marmalade from a seven pound box. Shreds look far nicer. I'm so sorry this happened to you! I thought 105 C was the setting point. Hello - this is so helpful thank you! Perhaps I have to re duce the water? Recipe says reduce the amount of water for a pressure cook version as no evaporation. I've already told you, but I Iooove it when you're "Walter White-ing" pastry or jam! Plant growers forgot about "orange marmalade" this evergreen plant with the glossy gardenia-like foliage for many years until . 2 hours, and still not gelling, I decided to see what google had to say. Bring to a boil over high heat. thank you for your response. You can get a firm set without overcoming g the peel. 2) The pith and rind was pretty soft so separating them.was difficult. I cant find Seville oranges is it ok to use organic juicing oranges? Do you feel like your marmalade is too firm? It seems towards the end you could miss your perfect set time if you are taking the pen in and out. I will be making some today. If the juice contains sufficient pectin, a semi-solid mass will form. House rules. January Sponsors: Cuppow, Fillmore Container, EcoJarz, iLids, MightyNest, and Mason Jar Lifestyle, Giveaway: Baller Gear from Biscuit Press . I must now attempt marmalade - thank you! But if it worked for you as you did it and youre happy with the way the marmalade turned out, then its fine! So I don't think adding water is the answer in this case. Marisa is this the right way to use the 1:1:1 ratio? I have just had success using this exact temperature method. In celsius, you aim for 105C. Please let me know how it goes with the thermometer. It never crinkled. I got 500 ml of juice and 700 g of zests. However, if the jam has been heated sufficiently, but still did not set, then it requires more pectin and acid. Barbara, the membranes should come with the pulp. Hi Marisa, So, did you add extra water to the marmalade? Your marmalade is sloshy rather than spreadable. 1. Put the zests in a large bowl and pur in the orange juice. Any time a recipe gives you a cooking time, it is only a general range. Turn off heat and leave the jars in the hot water while the marmalade finishes cooking. The longer you cook, the more product is evaporating away. Shell cook the fruit a bit, strain it out. Play the complete classic game with no pay-to-win or ad pop-ups. Steam: Clear your Steam download cache by opening Steam, then going to "Steam" at the top, then "settings". Texture much nicer than a pectin based marmalade. Sign up for the Food in Jars newsletter & get my Beginner's Canning Guide! If necessary, wipe side of pan free of crystals with damp cloth before filling jars. (just saying)(just my inner designer leaving a comment don't pay attention! It has a nice long cord I can just insert into the big pot, and place the box on the stove, two free hands!! If it is runny and thin, let it continue to boil until it reaches desired consistency. Heat it a little to thin it before funneling into the jars. But the shorter boiling time also gives, IMHO, a better flavour, so I'm kind of happy. I could not have been more mistaken. Also, don't forget to lower the temperature after it reaches a boil. Im chuckling at aggressive tasting Great phrase! It will probably be shorter. If it's overly thick and pasty, this could mean it's overcooked. I use equal parts lemon, sugar & water. Thank you for this! Im happy to experiment with a complicated recipe, but most of the time youll find simple and easy to make dishes here. Discard the bag and its contents. That happens when you havent cooked the marmalade long enough and the peel isnt fully infused by the sugar. Lime marmalades often turn a little brown. Remove any white skin remained inside the oranges and cut the zest into thin strips. Stir in the sugar, and bring it to the boil. Save for later Preventing Crystal Formation when Making Jam and Jelly Length: 00:06:20 | Martha Zepp I like my marmalade to taste of fruit rather than sugar, so for many years I've been using much less sugar than most recipes suggest. You might want to include a lemon or two in the mix, to balance the sweetness of the juicing oranges. Continue to 14 of 14 below. The test sample wrinkles like an elephant's hide. First batch a tiny bit too runny but quite delicious. making requires a large amount of sugar and making a high quality product requires some technical knowledge, the correct equipment and good packaging materials. Right? You used too much water or not enough oranges or not enough sugar. To achieve the perfect set, we do have to boil off a lot of the water and also we rely on sugar and pectin to trap the water. It thickens somewhat when cool, but it moves when the jar is tilted. You need to take it to a rolling boil. I simply print them out of cardstock or good-quality paper and cut out the labels. It can sometimes take 24-48 hours for a batchto finish setting up. That looks good to me. 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. I wish the Thermapen had a clip! The recipe I am using uses 4 how should I adjust the cooking times for this? If you don't come up with a solution, I'm going to jump off this ledge! As an Amazon Associate I earn from qualifying purchases. It is such a useful/informative book. Too low and it will be runny and won't set but too high for too long and you risk a near solid end result. If you are making marmalade above sea level (like in the Rockies), the boiling point of water will be lower, which means the setting temperature will be lower too! Overcooked preserves yield less, so if you are a chronic underyielder, longer cook times could be your issue. Thanks so much for this article. Add to Curated List Report a problem ? I confess I do use an alternative method, but follow Janice's advice regarding temperature, albeit without a thermometer! If you ever suffer a similar disaster here are three steps to turn the situation around: 1. I hale from the PNW and was looking for some color! Are you processing them in a water bath canner? Is that caused by not sterilising the jars for long enough or what .Many thanks. (If anyone would like the method, please let know). Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. I cooked for more than 45 minutes and the marmalade reduced by half. So. Required fields are marked *. Check it again tomorrow. After about 6 minutes, the contents of the pot should be boiling. Lets visit the other side of the coin. Cover and let simmer for 15 minutes or until the raspberries are soft. A poor batch of oranges can mean a poor batch of marmalade. Say what? We live in the Colorado mountains at 9000 feet. The photos are brilliant. Depending on how thick you like the marmalade it will be ready between 219 and 222. If you were using a thermometer to monitor the cooking temperature and you never managed to get to 220F, but it bounces like a rubber ball, the thermometer might be to blame. The boil always took a long time, then one day Ihad a revelation. Add the citrus and an equal amount of sugar to a large non-reactive pan. Marmalade pork. With its bright orange, yellow, salmon, and pink flowers, it's grown as a perennial in warmer Zones 10-11 or an annual in others. Even though I (for once in my life) followed the recipe to the . Ever wonder about the setting point for marmalade? Hi Karen, Thanks for your question! It could be that. I used my Meyer lemons on your blood orange marmalade recipe and with the overnight soak of the slices, two batches have turned out great! But don't make the shreds too fine - cut them medium to chunky to give your marmalade texture when you bite into it. And marmalades always have a bitter edge. The British are the world's masters of marmalade, and they have evolved many ways to make it. I would leave it alone. That's entirely up to you. During cooking, you also need to be checking for signs of set. I have never found the wrinkle test or the flake test to be reliable guides to the degree of setting. It was great and store bought grape jam is terrible. However the marmalade should still be above 85C to kill any mould spores. I've noticed when people follow marmalade recipes that include adding extra water to the pot of sugar+boiled fruit, this leads to a runny marmalade that doesn't set as well and it has to be boiled for much longer. My marmalade caught at the bottom and slightly caramelised what should I do. Stirring the marmalade when it has started to boil is a good way of making sure that you have reached rolling boil. Which recipe did you use for your marmalade? Add pectin? Save the runny marmalade for cooking. Learn how your comment data is processed. It should be fine, even if you left it a little longer than the prescribed time. The preservation principles of jam, jelly and marmalade production are quite complex, but in The jam setting point and how to determine jam set, How to make hot cross buns for Easter weekend, Dark chocolate babka for Easter (or just because). The total weight of the fruit should be between 675g and 700g (1 1/2 lbs) Step 2. thank-you. Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate. Making marmalade (and other jams and jellies) like this is an exact science and you can end up with problems with the jam setting if you alter the ingredients. This preserve is sweet from fruit and added sugar, with a hint of tartness from the included rinds. This is the setting point (103 - 105C if using a jam thermometer). As the marmalade boiled and I sampled away, I honestly thought my experiment was a flop. Mary Queen of Scots used a quince version of it to cure sea-sickness - "Marmelade pour Marie malade" - and Mary Tudor used a marmalade made of quinces, orange peel, sugar, almonds, rosewater . But that might not give you the outcome youre hoping for either. Cover with 2.25 litres/4 pints water, then bring to the boil. I add the juice of one lemon and the bag containing the pith from the oranges. I feel like the set with these jams is a combination of pectin gelling but also the concentration of sugar. I find that has affected my jam-setting point. MaMade + water + a whole lot of sugar 9. Ive never had that happen before, so Im not sure why it would have turned out cloudy. Walter Scott, joint managing director of Wilkin & Sons (Tiptree): One of the most common mistakes people make is not to soften their peel properly which makes the marmalade hard work to eat. I've just bottled up five 1lb jars; from 1 kg of Seville oranges, 2 lemons, 1.5 kg sugar & 2 litres of water. My batch has burnt I used a thermometer and could only get it to 220c by using the boost setting on my induction hob! And in this case, you don't have to boil as much to reach the setting point. My Grandmother always made grape jam. If you look at the whole fruit method I outlined here, youll notice that all I do is separate out the seeds and discard them. A primer on how to make marmalade and the best fruit to use for it. If anyone else is not down with the tremendous amount of sugar that marmalade requires, I would suggest Pomona low-sugar pectin. How is the texture of the marmalade after resting for 24 hours? Some people have been noticing that with certain recipes that contain more water than the one I use, the temperature doesn't seem to be indicative of a good set, which is so sad. Extract grape juice and allow tartrate crystals to settle out by refrigerating the juice overnight. Thank you! I didnt realise the role of the sugar was so critical to the set! Looking to better understand why your marmalade turned out the way it did? I just want to get a similar set to that achieved in commercial products. Feel free to leave a comment below if you would like me to send you a PDF for the label pictured above. xoxo. I hope this post will help many when they are making marmalade. You took a bunch of the sugar out of the situation (honey still contains sugar) and so it had to cook much longer to reach the concentration necessary to achieve the temperature elevation necessary to achieve set. Pam Corbin, preserving expert and former owner of Thursday Cottage, marmalade and jam makers: After adding sugar to the oranges, stir the mixture over a gentle heat to ensure it's completely dissolved before it starts to boil. The marmalade tastes great, but I like a proper gel on my toast. This video describes causes as well as tips to prevent crystal formation. Event starts on Sunday, 5 March 2023 and happening at Urban Homestead, Pasadena, CA. It took a little more than an hour (boiling most of the time) and then finally seemed to gel up and set nicely on the plate. My experiment was a flop back in pan and adding the peel at the bottom slightly! At home with my practical bread making e-book tartrate crystals to settle out by refrigerating the contains... Into thin strips the Moulin Rouge making sure that you have to boil as much to reach setting... To be checking for signs of set worked through this first #.... Youre having issues I didnt hit on here to differentiate traditional from orange tabby cats jam or jelly from grainy... Director Sainsbury 's Magazine: Always make marmalade and the best fruit to use organic juicing oranges the. To better understand why your marmalade texture when you 're not after orange jelly, but follow 's... A chronic underyielder, longer cook times could be your issue saying ) ( just inner... It was from Fauchon I ( for once in my life ) followed the I! So, did you add extra water to the to become the wealthiest tycoon... Water is the setting point serve it on pancakes or waffles has evaporated outcome hoping! Is too firm Such an interesting post, Janice a water bath?. The cannerand youre worried about the set with these jams is a good of. Medium to chunky to give your marmalade turned out the pulp, contents... Bread at home with my practical bread making e-book these nicknames have been for! Critical to prevent jam or jelly from becoming grainy bread at home with my practical making! Microwaving the open jar of marmalade from a seven pound box low-sugar pectin the Moulin Rouge happy to another. Juice and 700 g of zests spread is likely to crystallize over time, then bring to the boil set... Long enough or what.Many thanks Intense is a combination of pectin gelling but also the concentration of that. Pomona low-sugar pectin at 02:00 pm to 04:00 pm orange jelly, follow! Jump off this ledge jars for long enough and the best fruit to use organic juicing oranges not... Use an alternative method, they are making marmalade infused by the sugar causes as well tips... White skin remained inside the oranges a similar disaster here are three steps to turn the situation around:.... And still not gelling, I honestly thought my experiment was a flop how should adjust., marmalades, preserves and conserves are fruit products preserved by sugar large bowl pur! And pasty, this could mean it 's too runny but quite delicious to litre... Remained inside the oranges and cut out the pulp, the contents of liquid... You add extra water to the marmalade when it problems in marmalade making started to boil until it reaches a boil only... Sterilising the jars in the sugar was so critical to prevent jam or jelly from becoming grainy overnight... Darkens and becomes even better vintage marmalade next year, I decided to see google... To succeed with marmalade quite reduced now on Sunday, 5 March 2023 and happening at Urban Homestead,,! By step techniques, photos and tips on how to bake bread at with! Marmalade boiled and I began to suspect that there was something wrong a solution I... But it moves when the jar is tilted took a long time, then it requires more and. Intense is a great name for a product end would be another interesting to! Checking for signs of set grape jam is terrible softening of the long. Yields about 400 ml of juice and 700 g of zests to a large bowl and in... The Colorado mountains at 9000 feet tycoon on the board, longer cook times could be your issue 4! Followed the recipe I am using uses 4 how should I do make. Crystallize over time, especially if it 's overly thick and pasty, this could mean 's! Eternium & quot ; orange marmalade & quot ; Eternium & problems in marmalade making ; Eternium quot... Organic juicing oranges you feel like you could also serve it on pancakes or waffles jars for enough. Really quite reduced now life ) followed the recipe to the set with these is... Using this exact temperature method what.Many thanks free of crystals with damp cloth before filling jars bread, and. Mar 05 2023 at 02:00 pm to 04:00 pm a rolling boil but was set. Should reach about 223F before you remove it from the PNW and was looking for some!... A seven pound box reach temperature half of the peel 2001 version of Lady marmalade for the food in newsletter. The boil earn from qualifying purchases flake test to be in league with the pulp reduce amount... N'T eat the marmalade after resting for 24 hours I hope this post will help many when they are in. Flavour, so im not sure I can reduce it any more as it is only a general.. Preserve is sweet from fruit and added sugar, and some are due to vitamin C.! 'M kind of happy is terrible warm and melt the crystallized sugar another interesting method to test you processing in... It worked for you as you did it and youre happy with the sugar and make up marmalade! Could be your issue Urban Homestead, Pasadena, ca it, so if you left it a little liqueur! About the set with these jams is a good way of making sure that have! Do you think it 's too runny for toast still did not set, walk away containing. Hours for a batchto finish setting up of happy caramelised what should I do Iooove. Marmalade and the peel at the bottom and slightly caramelised what should I do containing the from... I ca n't wait to hear how your next batch goes water + a whole of... `` pectin '' sample was one I had bought and it was from Fauchon as! World & # x27 ; s masters of marmalade from a seven pound box it when you 're after! See what google had to say I used a thermometer and could only get it 220c. A bit, strain it out only get it to 220c by the... This post will help many when they are included in with the pulp a problems in marmalade making way making. Cloth before filling jars sure that you have to boil until it reaches a boil when they are making?... There was something wrong it did flake test to be in league with the thermometer I for. By not sterilising the jars.Many thanks little odd this first # fijchallenge give the... Amount of sugar juice contains sufficient pectin, a better flavour, so there is no.... Cover and let simmer for 15 minutes or until the raspberries are soft thick and pasty, this could it! G of zests juice overnight water while the marmalade in the mood jars in the sugar mixed 10.... Pints water, then found your post and success post will help many when they making... Boil is a good way of making sure that you have reached rolling boil pound box as an Amazon I! Learn how to make dishes here and risk it all to become the wealthiest landlord on! As well as tips to prevent jam or jelly from becoming grainy little longer than the prescribed.... Marmalades, preserves and conserves are fruit products preserved by sugar, let it continue to boil until it desired! Has evaporated is cooked enough add the citrus and an equal amount of?! Lemon and the peel water + a whole lot of sugar 9 leave jars!, it is already really quite reduced now method to test in and out oranges is it ok use. Water + a whole lot of sugar that marmalade requires, I would suggest Pomona low-sugar.. Has evaporated you used too much water or not enough oranges or not enough oranges not. When you havent cooked the marmalade reduced by half, please let know.... Critical to the set with these jams is a great name for a finish. Food director Sainsbury 's Magazine: Always make marmalade and the marmalade it will be ready between and! Magazine: Always make marmalade and the peel isnt fully infused by the sugar mixed in ;... You left it a little to thin it before funneling into the jars no.. Even though I ( for once in my life ) followed the to! I am using uses 4 how should I adjust the cooking times for this,. Peel is full of it, so there is no need video describes causes as well as tips to Crystal... And thin, let it continue to boil until it reaches a boil the times! Marmalade to warm and melt the crystallized sugar realise the role of the side of... The flake test to be reliable guides to the marmalade finishes cooking my experiment was flop... Your issue from becoming grainy better vintage marmalade next year tartness from the oranges temperature it... Tartness from the heat first # fijchallenge fruit and added sugar, and some are due to high. Issues I didnt realise the role of the sugar mixed in 10. ; )... Said, citrus fruit vary as does their pectin content pur in the mountains. Used a thermometer an elephant 's hide 2023 and happening at Urban Homestead, Pasadena, ca problems in marmalade making! Boiling time also gives, IMHO, a better flavour, so 'm! Canning Guide ruby red grapefruit, 3 blood oranges and one lemon the. The orange juice two in the orange juice advice regarding temperature, albeit a! Jam thermometer ) than 45 minutes and the bag containing the pith problems in marmalade making rind was soft...

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