ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Calamondin Marmalade - problem

Misc.
ADVERTISEMENT
I made the calamondin marmalade exactly as the recipe said. How long does it take for it to become hard. Mine has set all night and most of the morning and isn't getting hard(turn jar and it is runny). What can I do? What went wrong? Thanks
MsgID: 205035
Shared by: Ruthie, Tampa.FL
In reply to: Recipe: Calamondin Marmalade
Board: Canning and Preserving at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: calamondin marmalade
  Beverly McNew Florida
2 Recipe: Calamondin Marmalade
  Linda Lou,WA
3 Recipe(tried): Calamondin Marmalade - problem
  Ruthie, Tampa.FL
4 re: marmalade failure
  Bev Ballow Isle of Palms SC
5 in reply to: Recipe tried: Calamondin Marmalade-problem
  Lee
6 re: Calamondin marmalade problem
  Sandra from NC
ADVERTISEMENT
Random Recipes
  • Scallops in Double Pepper Sauce
  • SCALLOPS IN DOUBLE PEPPER SAUCE 1/4 cup olive oil 5 chopped garlic cloves 1 lb bay or sea scallops 3/4 cup slivered red peppers 3/4 cup slivered green peppers 1/2 cup chopped onion 1/2 tsp Tabasco pepper sauce 1/...
  • Popcorn Crunch (Ideals Candy Cookbook, 1970's)
  • POPCORN CRUNCH 2 quarts popped corn 1 1/2 cups pecan halves 2/3 cup whole almonds 1 1/3 cups sugar 1/2 cup light corn syrup 1 cup margarine Dipping chocolate (optional) Mix together popped corn and nuts; set aside. ...
  • Green Tomato Pie
  • This was my Mother's recipe I remember from when I was small. GREEN TOMATO PIE pastry for double crust pie FOR THE FILLING: 2 Tbsp. flour (or tapioca) 1 1/2 cups sugar 4 1/2 cups thinly...
  • Chocolate Nut Bark
  • CHOCOLATE NUT BARK 8 ounces chocolate (bittersweet, milk, or white), finely chopped 1 cup whole nuts (almonds, hazelnuts, walnuts, macadamia nuts, pecans, or pistachio nuts), toasted, at room temperature Line a bakin...
  • No-Bake Salad Pizza (using prebaked pizza crust)
  • NO-BAKE SALAD PIZZA 1 cup prepared spinach dip (from deli) 1 (10 ounce) prebaked Italian pizza crust 1 cup fresh broccoli, chopped 1 package cooked chicken breast, cubed 2 cans (14 1/2 ounces each) diced tomatoes, we...
ADVERTISEMENT
  • Easter Dinner 2011
  • Happy Easter! This year I decided I won't be making ham as usual but a delicious turkey breast. I decided on this because when I make ham, that ham hangs around an awful long time! I have to come up with so many diffe...
  • Mexican Minestrone (using salsa)
  • MEXICAN MINESTRONE 2 tablespoons olive oil 3/4 cup sliced green onions 1 teaspoon minced fresh garlic 1 CHI-CHI'S Salsa (16-ounce) jar 1 (14.5-ounce) can low-sodium chicken broth 2 cups water 2 cups coo...
  • Yucatans Chicken with Peach-Avocado Salsa
  • YUCATANS CHICKEN WITH PEACH-AVOCADO SALSA 6 boneless, skinless chicken breast halves 1 tablespoon, plus 1 teaspoon garlic pepper seasoning 1 orange, juiced 1 lime, juiced 2 tablespoons olive oil 1 teaspoon dried orega...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Calamondin Marmalade - problem
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!