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?
13 Comments
As others report, I too have had failed marmalade. But mine was overcooked to a rubbery consistency way beyond food use (good for games night, not much else).
Yours may yet come together, as others suggest. If not it still has possibilities - as an ice cream sauce, as a filling in cookies, as a spread between layers of cake, mixed with whipped cream as a "fool" dessert.
https://food52.com/recipes/16984-valencia-orange-marmalade
Rachel Saunders incorporates quite effectively a centuries-old tradition that seems to be skipped over in modern recipes: soaking the seeds and membranes of the citrus to extract all the pectin they contain - which is quite a bit. I'd read about that trick, and seen recipes where you wrap the pips in cheesecloth and let it cook with the marmalade, but the overnight soak is far more effective.
That recipe also produces a scrumptious marmalade. It's my father's favorite, so I make at least one batch a year. Valencia's are full of flavor, without being too sweet, so be sure to use those if you decide to try the recipe.
The recipe seems like a lot of work, but it's worth it. Plan to make it over a weekend, starting on Friday night. The amount of active time is not that great.
Hope this helps. ;o)
Now that I think about it, how about stirring some into softened butter for putting on toast, French toast, waffles, etc. Doesn't that sound tempting? ;o)
Good news that it may set on it's own over time. If not, then I'll have yummy pancake topping.
One thing to note, however, is that often marmalades and jam actually do set after three or four days or a week. So, don't do anything yet. Put it in the fridge and just don't mess with it. Jams and preserves like to be still while they're settling into their new lives in jars. Take it out in a week and let it come to room temperature. Then decide if something needs to be done with it.
So sorry to hear about this, by the way. It happens to all of us. ;o)