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Is there such a thing as a marmalade that isn't bitter?

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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.

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  1. 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.

    1. 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..

      1. 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.

        5 Replies
        1. re: dct

          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.

          1. re: karykat

            Me again - about that Buddha's hand idea. I don't think those have much of any juice. Just the peel and nonbitter pith, I think. So if you went that route, you'd need to go with some orange juice or other citrus juice to fill that part of the bill.

          2. re: dct

            I find most orange marmalades to be too sweet, so usually buy one that's any combination of lemon/lime/grapefruit

            1. re: Harters

              I always check the ingredients to be sure that the marmelade is made with Seville oranges, which add a pleasant bitterness to the flavor profile. If it's made with regular oranges, it will usually be sugary and uninteresting.

              1. re: cheesemaestro

                Go with your tastebuds. Get or make a nice marmalade. While warm in a saucepan, add some pineapple juice or nectar (oo - or maybe peach or apricot) and simmer till you find it good for you. Ya have to experiment! That's what's cooking us for (and why I don't bake!)