I gave up and added pectin, because I want to go to bed at a reasonable hour tonight, and I didn’t trust it not to spontaneously become toffee instead of jam.
And then I had to strain my syrup through a sieve, because it was indeed lumpy (fortunately, I retained enough sense of self-preservation to add the pectin to just a small portion of the syrup, otherwise I really would have been in a jam) (sorry).
But! It set!
Of course, after all that, it tastes exactly like marmalade. This is extremely annoying, because I already know how to make marmalade, and it is much less labour-intensive. Also, I don’t really like marmalade.
You win some, you lose some…
(Of course, now I want to make croissants, because they are one of the few things that really do go well with marmalade, but I am *not* embarking on another 48-hour cooking project when I have to make 100 cupcakes for a party this weekend. I may be crazy when it comes to cooking, but I’m not quite that crazy.)
have you made the nigella lawson recipe for store cupboard choc orange cake that uses lots of marmalade – excellent use for the stuff – I have also used marmalade in a satay sauce – I never eat marmalade on its own but it is good in baking! and yours looks pretty
I have, in fact! I’m also thinking that gingerbread could be amazing with marmalade in it.
And thank you – it does have a good colour, I think.
Orange toffee sounds intriguing though! or at least orange toffee sauce does 🙂
Mix the jam with pecans and make a pie?
It’s a thought, though I’m not really into pecans (and Andrew actively dislikes them). I’m thinking marmalade might be lovely in a gingerbread cake.
Fair enough. I was trying to think of something substantial in texture to complement the marmalade, that wasn’t too sweet.
ooo yum with the gingerbread!
We did get to try a lovely blood orange conserve over here (though it didn’t actually look very blood-orangey, just normal-orangey). We took to calling it jamalade, because that was about the best description one could give it – perhaps it’s just that neither of us have ever encountered orange jam before, but it was rather fascinating.
Tasty, though!
That sounds delicious! After further tastings, I think my orange jam is a bit less bitter than marmalade, and I like it more, so perhaps I, too, have made jamalade…