How To Dilute Crystalized / Thickened Homemade Marmalade Jam

The MIL made some very delish marmalade jam last week.   She followed exactly what the recipe said but reduced the sugar.  However, when the marmalade jam cooled down, it thickened so much that it was crystalized!  Nonetheless, the half-jam half-molasses was very flavorful and lip-smacking. It tasted very much like the expensive imported orange flavored sweets with Vitamin C that I used to eat when I was a kid. As it was crystalized and hard, it also tasted a tad like the molasses sweet that I used to eat when I was a girl. But we cannot possibly finish off so much crystalized candies!   After ‘brain-storming’ with the mil, she came up with the idea of re-cooking the crystalized jam by adding the juice of one whole lemon to it.  After stirring the crystalized jam with lemon juice over low flame for about 10 minutes, voila, the jam was saved and tasted even better — less sweet and more sourish and now, it is in a perfect consistency, perfect for spreading on the bread!

Natural and wholesome homemade marmalade jam made from sweet navel oranges, fresh lemon juice, organic brown sugar and nothing else. I am hooked on this homemade marmalade jam now, yums!

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5 thoughts on “How To Dilute Crystalized / Thickened Homemade Marmalade Jam

  1. Adrine, she used 3 medium sized oranges and in total I think juice from 2 lemons. You can google search for a simple marmalade jam recipe. Her recipes are all in Chinese and inside her iPad 🙂
    No binding agent — lemon juice is a natural binding agent / pectin.
    Pectin is a naturally occurring substance (a polyscaccaride) found in berries, apples and other fruit. When heated together with sugar, it causes a thickening that is characteristic of jams and jellies.

    She’s got a whole set of Le Crueset 😀

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