A plea for help from Pomona's customer Christel Pareigis: "I tried to make Kumquat Marmalade but was not very successful. It did not jell; the fruit is swimming on top after canning it. I think I added too much water or not enough sugar. I finished 27 jars from 100 kumquats, I still have 600-700 kumquats left in the fridge. I love the fruit, which I discovered only last year. Please . . . please can you give me good instructions?" Below is a picture of Christel's jars of unjelled Kumquat Marmalade.
We asked Christel if she had used the recipe for Kumquat Marmalade on our website, which specifies the amounts of water and sugar to use. She replied she hadn't but would try it. Then came this: "I just made 2 batches of the marmalade based on your recipe . . . it is the very, very best!!! Thanks for your help."
Takeaway: When making a recipe with Pomona's Pectin, always look on our direction sheet that comes with the pectin or the Recipe Page of our website first -- and Happy Jamming!!
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