hrj

In the case of the scorched marmelade, the problem is that it's *scorched*. It's just barely on the edge of edibility for me, and I've mostly used it for glazes where you're going to expect some carmelization anyway. The problem isn't that it's "excess" but simply that it's only marginally edible and I kept it because it was that year's crop and I wanted to give it a chance.

That batch is one of the reasons I learned to switch to doing the final reduction/jelling process in small batches.