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marmalade sauce

I 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.

You really would have to reboil.
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