I saved this batch by adding instant pectin, and packaging as for freezer jam.
This recipe came from the book,
The Little Black Book of Tea,
(2006, New York, Peter Pauper Press).
It's not very hard, and the flavor was great.
4 mediumnavel oranges
1lemon, juice of
2 to 3 cdistilled water (2 works better)
2 to 3 corganic sugar (3 works better)
1 1/4 cchampagne
5 dash(es)of bitters (angostura bitters)
SEE NOTES ABOVE REGARDING QUANTITIES AND SETTING UP OF JELLY
How to Make Champagne Marmalade
- What to do if your jelly does not set:
Empty the jars back into a clean, large mixing bowl.
Stir 6 tablespoons instant pectin into 1 cup sugar until well-combined, then stir this mixture into the jelly. Let set 10 minutes.
Spoon back into clean jars or freezer containers. Let set 30 minutes, then store in freezer.