After the "Key Lime Rubber Marmalade" and "The Most Bitter Key Lime Marlade Ever Invented" fiasco of last year, I decided to give it another try with a big bag of fresh Naval oranges from a friend's tree.
So we zested the oranges, peeled them, and diced the pulp. I let the pulp, zest, and water sit in a cool spot for about 10 hours after the initial simmer. Brought it back to a boil, added the sugar, brought back to another boil, and even added a pouch of liquid pectin for good measure. The house smelled great!!
Next morning, it didn't set! So I uncapped all the jars, poured them back in a pot, and reprocessed; this time with a packet of powdered pectin. The @#$%#$ things STILL didn't set!!!
So now I have 11 half pints of orange syrup! What am I doing wrong with this stuff?? Marmalade is the only canning item I haven't figured out and it annoys the heck out of me after all that work! (pouting)