Is there such a thing as a marmalade that isn't bitter?
Marmalade is such an interesting idea but they always disappoint me with the bitterness. Anyone know what would make it sweeter and let the fruit flavor emerge over the pith?
Think adding a non-citrus flavor like pineapple would be worthwhile?
Thanks in advance.
Just a thought: it's the white pith part of a peel that is bitter. What if you carefully zest your citrus, avoiding as much white as humanly possible, and proceed with your recipe as usual? That would seem to solve the problem, although I'm sure it's a lot more work.
That's exactly the reason I don't like marmalade unless I'm using it in a sauce or something such...but that's a good idea about taking off the pith..
For marmalade lovers like me, the interplay between the sweet and the bitter is the point of marmalade. You might want to look for citrus jelly recipes instead-those that don't use the peel but just the juice or fruit would take care of the bitterness.
If you like the texture of the peel, youc an try removing the pith as said below and you cantry blanching the peel to remove some of the bitterness before making it into marmalade.
Yes, that's what I like too. That good bitter playing off the sweet. Didn't used to like it but like it now. On some toasted bread with a good butter! Yes! I think you're right that a citrus jelly would be the route to go if you don't like it. One other thought: didn't someone say recently on another thread that the pith of buddha's hand isn't bitter? That's why the whole fruit (peel and inner part) is usable for citron. Maybe that's another way to go.