Citrus Maximus (Or Bread and Citruses)
Jan. 17th, 2014 10:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hrjWhen I got up this morning, having left the orange marmalade simmering all night, it definitely looked at the "gel" stage, so I filled up my 2 dozen small jars and the 6 small plastic-wrap-lined dishes for what I hoped would the large rounds. Jumping ahead a bit: while it set up nicely in terms of a spread, it still wasn't at the stage of a solid, stiff jelly when cooled. So this evening I scraped the contents of the dishes back into a pot and applied further heat. At this point it's more of a scientific experiment than a serious project. I suspect I don't have the right chemical balance to get a stiff jelly from this mixture.
In contrast with last year's peel-only marmalade, this batch is a dark brown. Despite using the crock-pot for a gentle heat, I think it's carmelized somewhat and in addition to the desired bitter-orange flavor, there's a little bitter-burnt taste. It's entirely possible that the entire batch is going to get chalked up to "nope, that way doesn't work." Next time I think I'll go back to a peel-only recipe just for the esthetics. But simmering the oranges until mushy and then adding the sugar does give me more control over the final texture.
The peel that I prepared for candying has probably soaked through enough changes, but if I do a serious taste test (the "bread and citruses") and decide to toss the marmalade batch, I might try again with the second set of peel. (Thing is: I think I've still got plenty of candied orange peel from last year's batch, but I've been going through marmalade as gifts at a fair clip.)
In contrast with last year's peel-only marmalade, this batch is a dark brown. Despite using the crock-pot for a gentle heat, I think it's carmelized somewhat and in addition to the desired bitter-orange flavor, there's a little bitter-burnt taste. It's entirely possible that the entire batch is going to get chalked up to "nope, that way doesn't work." Next time I think I'll go back to a peel-only recipe just for the esthetics. But simmering the oranges until mushy and then adding the sugar does give me more control over the final texture.
The peel that I prepared for candying has probably soaked through enough changes, but if I do a serious taste test (the "bread and citruses") and decide to toss the marmalade batch, I might try again with the second set of peel. (Thing is: I think I've still got plenty of candied orange peel from last year's batch, but I've been going through marmalade as gifts at a fair clip.)
