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.)
7 comments for “Oranges, addendum”
Johanna GGG | June 22, 2011 at 10:37 pm
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
Catherine | June 23, 2011 at 8:59 am
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.
Lirion | June 23, 2011 at 10:57 pm
Orange toffee sounds intriguing though! or at least orange toffee sauce does 🙂
Mix the jam with pecans and make a pie?
Catherine | June 23, 2011 at 8:55 am
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.
Lirion | June 23, 2011 at 7:09 pm
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!
5-tails | June 24, 2011 at 11:58 am
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!
Catherine | June 24, 2011 at 12:01 pm
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…