This post was supposed to be different. As I was making my blood orange marmalade over the weekend I was snapping pictures of the process, envisioning the beautiful rose colored jars full of marmalade lined up in a quaint little picture, and so excited to brag about how wonderful and delicious my creation was.
Nope, big fail.
This was my first time making a jam without pectin, and even though I followed the recipe closely, I somehow managed to overcook it so much that it was not only the color of root beer, but after canned and cooled was as hard as a rock. Grumble, grumble.
Well, at least I got some nice pictures…?
Lovely pictures!! I love blood oranges!
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Time estimates when it comes to marmalade recipes are misleading at best, disastrous at worst. I’ve taken to testing about every 2 minutes once it starts to look about right and err a bit on the soft side, reasoning that orange marmalade syrup is preferable to candy in a can.
If it tastes okay you can melt it and add a bunch of water to try to make it the right consistency.
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July 23rd, 2012 at 9:02 pm
Thanks Cat, very good to know. I think it will be a while before I attempt marmalade again–it was so time consuming! I was actually thinking I could heat it up to melt it down a bit and find some way to use it…over pancakes or something of the sort.
-Cedar
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