aspley wrote:

> I made really tasty lemon marmalade - with just a bit of pink
> grapefruit for sweetness
> It has set but there is still liquid lying on top
> Do you know what I've done wrong?
> Too much sugar do you think? I put in extra in case it was bitter
> It really has set
> Should I tip it all back in the pan and add pectin?

You added grapefruit? I thought that marmalade was made with just
the skins of the citrus fruit. When I made Seville Orange marmalade I
juice the oranges, slice the skins into thin strips and put them in a
pot with the juice and enough liquid to cover the peel, bring it to a
boil and let it simmer for a few hours to soften the peel. Then the
mash is cooked in batches with equal parts sugar until it starts to
thicken. I use a cool inverted bowl and drip test, spooning a little
on to the side of the bowl and watching for it to set before it drips
all the way down. You should not need Pectin. You can cook it again.
Not a major problem except that you will need to sterilize the jars
again.
i