Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 9, 2006 01:36 PM

Ideas for using failed marmalade ?

After untold hours picking,juicing,and straining muscadine juice, separating and chopping half of the skins, my muscadine marmalade failed to jel. (I knew I had a little more fruit than the recipe, but I wrongly assumed the skins would not need as much sure-jel as the juice did) The results, in 12 pint jars, and more than a quart un "canned" in the fridge, are half way between syrup and jelly. It's a slow moving liquid, but it's not a jell.

I would love to hear ideas for using this stuff. I intend to use some of it for pancake/waffle syrup, but I'll still have to strain the hard earned peices of skin out, heat, and add little water.
Ideas for savory or dessert uses will be appreciated.

  1. Click to Upload a photo (10 MB limit)
  1. Before you throw in the towel - let the jars sit, unrefrigerated, for as long as a week to really let the gel set. It may not, but it's worth a try. I made hot pepper jelly last week, and even 4 days later, it was still runny/syrupy in the jars. After 7 days, it had set up to a perfect soft-set jelly.

    Also, are you sure you cooked it up to a high enough temperature? If not, you can always try boiling it again.

    3 Replies
    1. re: GG Mora

      Yeah, I tried sure jel this year and it sure did not. It all went back into the pot and cooked until it reached 224F. It is now well jelled.

      I was always a Certo person don't know what brought me to use sure doesn't jel.

      1. re: Candy

        Oh, Candy, I feel your pain. Sure Gel NEVER works for me, and I always have great results with Certo. I don't know the chemical differences between the two, but I am firmly in the camp of Certo. C is far more forgiving--you can err as much as 10-15% in sugar, fruit amount, juice, etc and still get a firm set.

        Suggestions for using the failed marmalade, should you still have any remaining (or heck, you can use the gelled marmalade as well):
        --finishing glaze for grilled fowl: brush on after chicken or duck is mostly done to help crisp skin & give a nice flavor and sheen.
        --use it to fill thumprint cookies (hey! they're retro!)
        --as a sweet ingredient in salad dressings

      2. re: GG Mora

        GG, you're so smart. Today, 4 days later, they have set up quite a bit more. Not really perfect I don't think....but good enough that I think I'm not ashamed to give them to a few friends.

        And for the ton of the stuff I have in the fridge, thanks again to everyone who came across with such great and creative ideas. I'm definitely planning on using several of them (especially the pork...i've been having pork with my fig jam all summer, and this will be a nice change), and I've been eating the muscadine flavored greek yogurt all week. It's like a bowl of pink frosting for breakfast ;-)

      3. I bet it would taste yummy stirred into plain yogurt.

        2 Replies
        1. re: writergirl

          oooh! there's an idea. I eat a cup of Total every morning. I suppose I can put away the honey for a couple of weeks. Thanks!

        2. Also great on pork roasts - I like to use sweetish things like leftover rhubarb or runny jam/marmelade on pork loins and tenderloins to keep them moist. I also second the motion to use it on duck.

          1. Drizzle over the top of cheese on crackers or crostini.

            1. Brush it on a fruit tart or any fruity dessert. I wonder if you could mix it w/ a watery sugar syrup and pour it over cake, like a honey cake. Add it to brie and bake (crust or not). On the same lines as the pork roast, I'll bet you could make a good sauce w/ pork chops. Add it to tea. I'll bet you can find a lot of uses as you start using it.