My marmalade is too thin and sauce-like. I ended up with 20 cups of fruit/water perhaps because I left the lid on while it simmered. Then I boiled 5 cup batches of the fruit each with 5 cups of sugar. I thought the mixture reached the 'wrinkle' stage but obviously it had not. After processing, can I do anything to make this marmasauce into marmalade?
Sorry to hear about your marmalade. Unfortunately, there is nothing you can do to bring it back at this point. You may be able to boil it down to a point where you could use it to glaze a cake, but it will never set now.
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