i spent the entire day making, oh, about 2 quarts of blood orange marmalade. and people wonder why june taylor charges $12 for a jar of jam. i do love making marmalade, though. after it sets, if you've done everything right, it turns glassy and bright, and it's just incredible.
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you can check out my friend claire's sweet articles in the london observer here, here and here.
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wish i had something more to say, but i don't. hope you're well.....
I can attest to how time consuming the process is! :)
ReplyDeleteDo you have any tips for the marmelade impaired? Last time I tried making it, I ended up with a pot filled with soggy orange pieces and nothing that remotely resembled anything sweet and spreadable.
ReplyDeleteit's hard to say without seeing it, but it sounds like you had a pectin shortage, and you didn't cook it long/hard enough. you may have also had too little sugar, but since people mostly err in the other direction, i'm hesitant to say that was why.
ReplyDeleteyou can try saving the seeds and membranes, throwing them into some cheesecloth or a jelly bag, and cooking it along with the fruit before you add the sugar, until the fruit is tender. then, milk the bag to squeeze out the pectin, add your sugar, and boil the crap out of the marmalade, stirring constantly, until it reaches 222F or is the right consistency.
good luck!