Help! Overset marmalade.

Thanks for the advice. Jusnoneed, I did wonder about doing that. I’ll try it tomorrow!

Mmm, marmalade toffee, lovely. I'd just eat it straight from the jar.?

Call it marmalade cheese and pretend that is what you intended to produce

I wonder if you reheated it gently and added either water or fruit juice it would thin it down. Maybe try one jar?

Sophiasnanna, don't throw it away. My second batch of this year's marmalade also thickened too much because I reduced the fluid too much. I left it on the heat too long. I'm using it up as best I can because although it's very thick it's so lovely and fruity. Too good to waste. I would also use it in a cake mixture, slightly slackened with a tiny drop of warm water to make Orange cake. A deviation from Lemon Drizzle. Don't let it put you off making marmalade. You'll never want mass produced stuff again!

Hmm. Can you just dollop it on to your toast in lumps? Not ideal, but should taste all right, and I couldn’t bear to waste it.

I’ve been making Redcurrant jelly, and have the opposite problem, it’s rather runny.

Perhaps it could be mixed in with your whisky marmalade, and start a whole new food trend!