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Grapefruit marmalade mishap - need ideas

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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.

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  1. Have you tried just adding water to thin it? I would reheat it and ad water. There should be plenty of sugar in there to not change the taste.

    1 Reply
    1. re: chef chicklet

      Heh, it's so simple and I hadn't even thought of it. I'll definitely try that with a few of the jars. Hopefully, it's not too late to re-process. Thanks for the suggestion!

    2. how about as a flavouring for sorbet or ice cream?

      1 Reply
      1. re: edwray

        Do you mean in the ice cream or as an accompaniment to the ice cream? I've never made ice cream before.

      2. 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?

        Perhaps something like this:
        http://www.epicurious.com/recipes/rec...
        or this:
        http://www.epicurious.com/recipes/rec...

        Maybe a spin off the thumbprint cookie with a ginger snap kind of cookie? Or some ginger infused shortbread? Hmmmm...

        1 Reply
        1. re: wawajb

          Hmm, I think there is great potential in combining chef chicklet's suggestion with yours. Maybe even a sandwich cookie? I'll try some baking this week and see how it goes. Thank you.