Ok, it's been 2 weeks since I made the marmalade and it has thickened up quite a bit but still not really set. I am going to leave it as it is, it will be good over ice cream or a slice of pound or sponge or angel food cake. It has a nice flavor with a minimal amount of rind in it. I gave 2 - 1/2 pint jars to friends visiting from OH to take home with them today, the guy really liked it. I will use this recipe again and I now have a candy thermometer in my possession. Thanks to all of you for your advice.
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Dawn NYS, mistral and Steve2 in LA, marmalade update
- Thread starter judy-ky
- Start date
steve2-in-la
Well-known member
Sounds like a qualified success. Keep in mind, it will set-up further in the refrigerator.
Besides, Smucker's products be damned, I've come around to the idea of soft-set being the ideal texture for spreadable fruit products.
Besides, Smucker's products be damned, I've come around to the idea of soft-set being the ideal texture for spreadable fruit products.
Let us know when you make another batch. . .
I am with Steve here, I prefer a softer set. . . It does spread so much easier.
If it's a little too syrupy, then use spongier bread, cake, biscuits, etc. Of course the traditional response to failed jams/jellies/maramlades is to call it pancake syrup or Ice Cream topping!
I am with Steve here, I prefer a softer set. . . It does spread so much easier.
If it's a little too syrupy, then use spongier bread, cake, biscuits, etc. Of course the traditional response to failed jams/jellies/maramlades is to call it pancake syrup or Ice Cream topping!
michael-in-phoenix
Well-known member
I agree with you S2LA. Commercial brands are bread-tearing-thick-as-sneaker soles.
barbara-in-va
Well-known member
I also agree with Steve that jams and such should be softer than commercial brands..
They definitely spread on bread better and who doesn't like licking the drip off the side of you hand!
I use my homemade jams, etc in my yogart for my afternoon snack. A spoon ful of jam mixed into plain yogart is wonderful!
They definitely spread on bread better and who doesn't like licking the drip off the side of you hand!
I use my homemade jams, etc in my yogart for my afternoon snack. A spoon ful of jam mixed into plain yogart is wonderful!
lana-in-fl
Well-known member
I don't know. As an experiment, I took my second batch of marmalade
up to nearly 222 F (have to confess, I bought a good candy thermometer, and I now am almost a convert). It's really, really thick, but it tastes wonderful, and I love not having drips off my toast when I eat. The newspaper is no longer sticky!
Two batches is the best - one close to 220 so that it's soft enough to cook with, and one much firmer for my toast. I also do my marmalade slowly: Chop and soak one night, boil the next night, jam and bottle the third night.
up to nearly 222 F (have to confess, I bought a good candy thermometer, and I now am almost a convert). It's really, really thick, but it tastes wonderful, and I love not having drips off my toast when I eat. The newspaper is no longer sticky!
Two batches is the best - one close to 220 so that it's soft enough to cook with, and one much firmer for my toast. I also do my marmalade slowly: Chop and soak one night, boil the next night, jam and bottle the third night.