Why Won’t My Marmalade Set? Floating Bits Despite Using Pectin

Hello

Would anybody give me an advice please

Why is my marmalade not setting ? I use quick setting pectin and i control pH but bits are floating 

Are you sure your recipe includes enough sugar?

Hi, yes sugar is over 52%.

Everything is fine, when im filling at 55 degrees, but if feeling in higher temp it doesn't work.

To be able to fill at 55 degrees i need to sterilizers, but it takes so long to cool the product down from 90 to 50 degrees. Is there anybody who produce this product and could share some advice with me ?

Have you tried inverting the jars post fill?

Alternatively a quick google search says perhaps you're not cooking the peel long enough, so it is fully saturated in the syrup and more likely to float

Had this problem many years ago - if the fruit is too acidic, it destabilizes the pectin and prevents it from setting. No such problems with gelatin.