Grapefruit marmalade mishap - need ideas
I whipped up my very first batch of marmalade on Saturday. Unfortunately, I didn't trust the recipe and since the marmalade didn't seem to be gelling (I should have done a frozen saucer test), I added a lemon and some more sugar to firm it up. Now the marmalade is much too stiff to spread on toast without re-heating.
Fortunately, the marmalade tastes just fine. I just don't know what to do with it all. Please share your suggestions and help me to use (or rescue) the marmalade! Thanks.
I have no idea how to rescue it...absolutely no experience with making marmalade (although grapefruit marmalade sounds delicious), but perhaps you could use it up in some baked good? Some sort of bar or thumbprint cookies?
Maybe a spin off the thumbprint cookie with a ginger snap kind of cookie? Or some ginger infused shortbread? Hmmmm...