how to salvage overcooked marmalade?
Sigh. It was my first time making marmalade. I did what the recipe suggested - test for gell, nope, cook 2 more minutes... an hour later and I began to suspect that there was something wrong. 2 hours, and still not gelling, I decided to see what google had to say. Apparently I have overcooked syrup with orange bits in it.
Even though I (for once in my life) followed the recipe to the letter, even using the same kinds of oranges the recipe asked for (blood oranges). I suspect the recipe was just too sweet for the pectin to set. Oh well. I'll try again with a different recipe next time. But for now...
What can I do with this? It tastes delicious. Some sort of spread for bread would be nice.
Maybe blitz it in the blender, then strain out the bits for blood orange syrup? Would it be shelf stable if I canned it according to the original recipe instructions?
Any other suggestions or thoughts on how to salvage overcooked marmalade?