This was my first attempt at making Marmalade and it was wacky. I haven’t quite got my arms around the process. My normal method of cooking something new is to find a few reputable recipes and compare and contrast them to learn the mechanics. I used two: Ina Garten’s Anna’s Orange Marmalade and The Busy Person’s Guide to Preserving Food Orange Marmalade.
Both called for letting the mixture sit overnight. This was where the similarities ended. You would think everyone would agree on how to combine fruit, sugar and water.
One called for slicing the fruit very thin, the other called for leaving it in big chunks. I guess it’s a personal preference. I left it in big chunks, and then realized it wasn’t going to work for me and ran the whole mess through a food mill to break it down.
One called for adding sugar before letting it sit overnight, the other wanted the sugar added at the end. I guess the whole point of this is to have a fruity concoction, so I chose to keep the steps separate to concentrate on the fruit, then on the sugar level.
The marmalade required way more boiling down (to get the right consistency) than either recipe prescribed. How did it come out? Not sure that I’m in love with it, but I’m willing to give it another try.
Give it another try I promise the second time is easier because you already know what did and did not work the first time. But judging from your lovely pics it seemed to come out pretty good. Did it taste delicious?
I love the title of “The Busy Person’s Guide to Preserving Food”… Don’t know why, but that’s quite funny to me!
We’ll swap you some saucisson sec for marmalade and pizza! 🙂
Your On!
I will try it again. It’s always sharper the second time.