Homemade Marmalade - help! Salvageable??
Okay, so my cousin has a kumquat tree in her backyard and last week presented me with a bag of probably about 400 kumquats. Since there was no conceivable way I could use up that many before they rotted, I decided to go ahead and make marmalade. Batch one worked out great and is now setting up in a lovely mason jar on my counter. But the recipe that I found ended up boiling down to only ONE jar, so I I chopped up the rest of the kumquats to make some more, and ended up with 5x the original recipe.
Last night I began the add-sugar, boil-down step. In my first batch I used slightly less sugar than the recipe called for - about 1.2 cups when the recipe called for 1.5 - and it worked great. This time I used 5 cups, when the recipe would have needed 7.5. There is no pectin.
So, anyway, I started boiling as soon as I got home last night, and stayed up way past my bedtime waiting for this stuff to reduce and gel - no luck. So I put it on low heat overnight and checked again this morning - still liquid. I went to work out and left it on a medium-boil and when I got back it had reduced nicely but was still too liquidy to can, so I had to turn off the burner and go to work.
So, a couple of issues.
1) Can I start boiling again when I get home to further reduce and can or now that I have stopped boiling already is the whole thing screwed?
2) I'm pretty sure that if I do continue to boil it down it will gel nicely, even without adding the rest of the sugar, but I am an amateur canner (at best) and have no experience to actually back that up. Will it gel? Do I need to add the rest of the sugar? Is that even possible at this point?
Please help! I HATE wasting food and don't want this recipe to be doomed, but with the multiplication of the recipe it took so much longer to boil down than I anticipated! Plus, I've unfortunately already bragged to some friends that I am making my own marmalade and now they are eagerly awaiting their own jars. It would suck to have to admit failure. :(