marmalade sauceI made a few jars of marmalade 2 weekends ago. 1/2 seville oranges, 1/2 blood oranges and a few limes and lemons thrown in. I also added certo, liquid pectin.
i canned them for 5 mins in a pressure canner as I reduced the amount of sugar in the mix. However, almost 2 weeks on, and the marmalade is more of a sauce than jam. I don't mind it runny, but it's a little tooo runny for my liking.
Could I pop the jars back into the canner and reprocess them to encourage them to set firmer?
I really dont want to pop open the kilner lids as they aren't cheap.