Shorty
BBC Good Food Member since 02 April 2007
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11 December 2008
"I found this recipe took much longer than stated to reduce down the onions and liquid. Plus, once cooled, a layer of butter has settled on the top of the jars, as well as being dispursed throughout the marmalade, so instead of it being a wonderful deep purple colour, it has a yellowy-brown hue to it!. Did I do something wrong? did I not reduce it enough and simmer away the butter, or is it supposed to be like that? I want to give as gifts for Christmas, but it doesn't look all that appetising right now! Any advice?"
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