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Certo
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shadiya



Joined: 02 Feb 2008
Posts: 1279

PostPosted: Thu Mar 22, 12 11:16 am    Post subject: Certo Reply with quote    

Once you've used Certo and your marmalade still hasn't set can you buy another bottle and try again or do you just feed the marmalade to the bin and accept the fact that this year, you will mostly be eating Waitrose stuff?

dpack



Joined: 02 Jul 2005
Posts: 23594
Location: yes
PostPosted: Thu Mar 22, 12 11:39 am    Post subject: Reply with quote    

runny is fine by me

wildfoodie



Joined: 05 Apr 2005
Posts: 2167

PostPosted: Thu Mar 22, 12 11:51 am    Post subject: Reply with quote    

Sorry to hear about your marmalade woes.... what about using a vegan jelling agent such as Agar?

judith



Joined: 16 Dec 2004
Posts: 22788
Location: Montgomeryshire
PostPosted: Thu Mar 22, 12 11:54 am    Post subject: Reply with quote    

ISTR that you made a double batch of marmalade. Did you put two bottles of Certo in it?

shadiya



Joined: 02 Feb 2008
Posts: 1279

PostPosted: Thu Mar 22, 12 4:05 pm    Post subject: Reply with quote    

No, it CLEARLY says on the bottle that you use half a bottle per kilo of fruit. As I'd done a two kilo batch and as it said double the quantity, use the whole bottle, I thought I'd chance it. Big mistake. A bit runny is one thing but I don't want to have to dip my toast into it to be able to eat it. As things stand, it wouldn't stay on a piece of toast unless you cut the bread with a lip all the way round.....

Agar or whatever seaweedy type thing they have in Waitrose is fiendishly expensive, about five pounds a pack last time I looked and if it didn't work I think I might implode with futile rage.... Which would be even messier than washing out all the jam jars again. Sigh. Of course, the stuff that boiled over on to the cooker top seems to be happy enough to set. Dang. And blast.

judith



Joined: 16 Dec 2004
Posts: 22788
Location: Montgomeryshire
PostPosted: Thu Mar 22, 12 4:15 pm    Post subject: Reply with quote    

Oh dear. So very frustrating, I know. Especially when the splashes manage to weld themselves to every available surface.

Kenworth



Joined: 04 Apr 2011
Posts: 855
Location: Michigan
PostPosted: Fri Mar 30, 12 6:41 pm    Post subject: Reply with quote    

I can't get Certoto work anymore. I've resorted to using Sure Jell. There is another brand available called Pomona, and I believe it's available internationally.

It would be a shame to throw the jam out. I would try to reprocess it.

Chez



Joined: 13 Aug 2006
Posts: 34332
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Fri Mar 30, 12 6:54 pm    Post subject: Reply with quote    

What about adding some apples and reboiling?

(I don't trust certo, really - I don't have good results with it)

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 33681
Location: Devon
PostPosted: Fri Mar 30, 12 7:09 pm    Post subject: Reply with quote    

What is Certo? I know it's a brand name for something that's supposed to set your jam (but evidently doesn't always do so), but what's in it?

Chez



Joined: 13 Aug 2006
Posts: 34332
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Fri Mar 30, 12 7:10 pm    Post subject: Reply with quote    

Pectin, basically.

sally_in_wales
Downsizer Moderator


Joined: 06 Mar 2005
Posts: 20612
Location: sunny wales
PostPosted: Fri Mar 30, 12 7:11 pm    Post subject: Reply with quote    

if it refuses to set, runny marmalade is great in marinades, as a glaze when roasting things, that type of thing. It neednt go to waste

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 33681
Location: Devon
PostPosted: Fri Mar 30, 12 7:15 pm    Post subject: Reply with quote    

I bet it would be great mixed into a herman cake, or in place of syrup in a syrup sponge.

sally_in_wales
Downsizer Moderator


Joined: 06 Mar 2005
Posts: 20612
Location: sunny wales
PostPosted: Fri Mar 30, 12 7:16 pm    Post subject: Reply with quote    

Jamanda wrote:
I bet it would be great mixed into a herman cake, or in place of syrup in a syrup sponge.


mmm, maybe in carrot cake or flapjacks too?

Jamanda
Downsizer Moderator


Joined: 22 Oct 2006
Posts: 33681
Location: Devon
PostPosted: Fri Mar 30, 12 7:22 pm    Post subject: Reply with quote    

Poured over icecream?

Chez



Joined: 13 Aug 2006
Posts: 34332
Location: The Hive of the Uberbee, Quantock Hills, Somerset
PostPosted: Fri Mar 30, 12 7:36 pm    Post subject: Reply with quote    

If you're going that route, why not add vodka and drink it through a straw?

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