Marmalade Time?

That sounds delicious GrannySomerset. I will need to make some more soon, so will try with the lemons. Thank you.

AuntieFlo, my methods exactly except I soften two lemons in the microwave and chop finely before adding them to the fruit pulp before the sugar. Results always excellent and no mould has ever shown its face.

I am also a great fan of Mamade for my marmalade making. My dear old dad used to busy himself by doing this, 40 odd years ago, and I thought, if he can do it, so can I. It makes 6 jars at a time, and instead of using 4 lbs of sugar, I use 3, still getting a very good set.
No trouble with mould. I put the jars in a warm oven while cooking the marmalade and pour it into the hot jars. Sealing them with their own gingham printed metal lids.
Very satisfying to hear the pops as they seal themselves.

I started my preserve making with those tins of MaMade, MaizieD, 45 years ago!

I have made proper Seville orange marmalade since but it’s such a ffaff unless using the boil whole fruit until soft and then chop, boil and set method.

Only once have I had mould and I suspect the jar hadn’t popped (sealed properly) when cooling. I simply scraped the top inch off and used it in a steamed pudding, with no ill effects!

I have to confess that any time is marmalade time for me because I use the cheaty tins of pulp which give me perfect results every time.

On the question of sterilising, I sterilised the lot by filling them with boiling water, leave them for a few minutes, tip the water out (carefully) and put them in a low oven to dry while the marmalade is in the making. I put the waxed discs on while it's hot and then cellophane covers. I have never had a jar develop any mould.

Once the jar is in use I put a clean metal lid on it.

Mr Maizie eats loads of marmalade, so it never hangs around long enough to go mouldy

Hope your next batch goes well, Avia

If you have never sterilised the jars previously then I am surprised that this hasn't happened before.
I don't use lids on jars when I make preserves, I use a wax disc on the surface of the jam/marmalade and then put a fabric cover on secured with a rubber band.
I can't see Milton being any more effective than sterilising clean jars either in the oven or microwave and any moisture left behind after draining out the Milton would also potentially cause mould to form wouldn't it?