Comments on: Blood Orange Marmalade http://leitesculinaria.com/35182/recipes-blood-orange-marmalade.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Brenda Carleton http://leitesculinaria.com/35182/recipes-blood-orange-marmalade.html#comment-54565 Brenda Carleton Fri, 09 Mar 2012 17:00:16 +0000 http://leitesculinaria.com/?p=35182#comment-54565 My pleasure, Cara. When you've made something that is so very good, you just want others to be able to share in it! :-) It truly does sound as though you did everything right. Usually reducing sugar in making preserves does affect the process but you know what? Maybe it wouldn't hurt to add a touch more lemon juice and a bit less sugar as there is a fair amount of pectin in the apples. If that doesn't work let's blame the fruit! You've got me very curious - I want to try it again, too! However, I am away from home at the moment so cannot. If I can still find the oranges I am going to add some liquid pectin and use 1/2 cup less sugar to see whether that might work. If you try it again I would love to know the results. My pleasure, Cara. When you’ve made something that is so very good, you just want others to be able to share in it! :-) It truly does sound as though you did everything right. Usually reducing sugar in making preserves does affect the process but you know what? Maybe it wouldn’t hurt to add a touch more lemon juice and a bit less sugar as there is a fair amount of pectin in the apples. If that doesn’t work let’s blame the fruit!

You’ve got me very curious – I want to try it again, too! However, I am away from home at the moment so cannot. If I can still find the oranges I am going to add some liquid pectin and use 1/2 cup less sugar to see whether that might work.

If you try it again I would love to know the results.

]]> By: Cara http://leitesculinaria.com/35182/recipes-blood-orange-marmalade.html#comment-54550 Cara Fri, 09 Mar 2012 08:46:53 +0000 http://leitesculinaria.com/?p=35182#comment-54550 Thanks for taking the time to write me Brenda! My Granny Smith apples were more on the side of middle-tart, but I did indeed leave them unpeeled, having read that it's essential to getting more pectin yield. I sliced my blood oranges, too! But maybe next time I will omit the navel and add a lemon. I think you're right: They key here is to taste the fruit and determine the sweetness. Would reducing the sugar upset the thickening process? Thanks for the help! Thanks for taking the time to write me Brenda! My Granny Smith apples were more on the side of middle-tart, but I did indeed leave them unpeeled, having read that it’s essential to getting more pectin yield. I sliced my blood oranges, too! But maybe next time I will omit the navel and add a lemon. I think you’re right: They key here is to taste the fruit and determine the sweetness. Would reducing the sugar upset the thickening process? Thanks for the help!

]]> By: Brenda Carleton http://leitesculinaria.com/35182/recipes-blood-orange-marmalade.html#comment-54509 Brenda Carleton Thu, 08 Mar 2012 16:02:10 +0000 http://leitesculinaria.com/?p=35182#comment-54509 Cara, it is understandable that this has been frustrating for you as you took the time (and patience!) to make this marmalade and it did not turn out as you had hoped. I, too, found it to be a bit sweeter than the more bitter/tart marmalades we are accustomed to. However, I did not find it too sweet for my taste but then the apples I used were very tart as I buy very hard and green Granny Smiths. The blood oranges I used were also quite tart yet very juicy-sweet, if that makes any sense. Did you leave the apples unpeeled? That helps to thicken the marmelade. I also sliced the blood oranges instead of using navel oranges, as that is what I had and thought it would look even more gorgeous. (It did.) The marmalade took nearly 20 minutes to set for me as well but that has sometimes happened in my experience in making preserves--it was very likely not something you did incorrectly. If you did not add too much sugar perhaps the fruit itself was not tart enough. Could this have been the case? Perhaps you missed adding the lemon juice? Hopefully some of this helps. Cara, it is understandable that this has been frustrating for you as you took the time (and patience!) to make this marmalade and it did not turn out as you had hoped. I, too, found it to be a bit sweeter than the more bitter/tart marmalades we are accustomed to. However, I did not find it too sweet for my taste but then the apples I used were very tart as I buy very hard and green Granny Smiths. The blood oranges I used were also quite tart yet very juicy-sweet, if that makes any sense. Did you leave the apples unpeeled? That helps to thicken the marmelade. I also sliced the blood oranges instead of using navel oranges, as that is what I had and thought it would look even more gorgeous. (It did.) The marmalade took nearly 20 minutes to set for me as well but that has sometimes happened in my experience in making preserves–it was very likely not something you did incorrectly. If you did not add too much sugar perhaps the fruit itself was not tart enough. Could this have been the case? Perhaps you missed adding the lemon juice? Hopefully some of this helps.

]]> By: Cara K http://leitesculinaria.com/35182/recipes-blood-orange-marmalade.html#comment-54501 Cara K Thu, 08 Mar 2012 11:14:50 +0000 http://leitesculinaria.com/?p=35182#comment-54501 A question about the sugar... I was on my way to a gorgeous marmalade but the end product was far too sweet and overwhelmed the orange nuances. I am sure that means I took a wrong turn somewhere... any ideas how this happened? I should also mention that it took the marmalade a long time to set, over 20 min. Thanks in advance! Cara A question about the sugar…

I was on my way to a gorgeous marmalade but the end product was far too sweet and overwhelmed the orange nuances. I am sure that means I took a wrong turn somewhere… any ideas how this happened? I should also mention that it took the marmalade a long time to set, over 20 min.
Thanks in advance!

Cara

]]> By: Renee Schettler Rossi, LC Editor-in-Chief http://leitesculinaria.com/35182/recipes-blood-orange-marmalade.html#comment-51864 Renee Schettler Rossi, LC Editor-in-Chief Thu, 19 Jan 2012 19:17:02 +0000 http://leitesculinaria.com/?p=35182#comment-51864 Let us know how it goes, Brenda! Let us know how it goes, Brenda!

]]> By: Brenda Carleton http://leitesculinaria.com/35182/recipes-blood-orange-marmalade.html#comment-51856 Brenda Carleton Thu, 19 Jan 2012 18:28:04 +0000 http://leitesculinaria.com/?p=35182#comment-51856 I just made a batch of Blood Orange Marmalade from another recipe but this one looks more amazing! I am so making it this weekend. I just made a batch of Blood Orange Marmalade from another recipe but this one looks more amazing! I am so making it this weekend.

]]> By: Linnea Lannon http://leitesculinaria.com/35182/recipes-blood-orange-marmalade.html#comment-51851 Linnea Lannon Thu, 19 Jan 2012 18:00:28 +0000 http://leitesculinaria.com/?p=35182#comment-51851 Thanks! Thanks!

]]> By: Renee Schettler Rossi, LC Editor-in-Chief http://leitesculinaria.com/35182/recipes-blood-orange-marmalade.html#comment-51849 Renee Schettler Rossi, LC Editor-in-Chief Thu, 19 Jan 2012 17:58:53 +0000 http://leitesculinaria.com/?p=35182#comment-51849 Yes, Linnea, that's exactly what the recipe means. Each canning recipe has their own way of wording these things... Yes, Linnea, that’s exactly what the recipe means. Each canning recipe has their own way of wording these things…

]]> By: Linnea Lannon http://leitesculinaria.com/35182/recipes-blood-orange-marmalade.html#comment-51844 Linnea Lannon Thu, 19 Jan 2012 17:41:15 +0000 http://leitesculinaria.com/?p=35182#comment-51844 A question: " Ladle into hot sterilized jars and seal." I can a lot and usually boil jams for 10 minutes or so after ladling them into the jars. Is that what the directions mean? Am I missing something here? A question: ” Ladle into hot sterilized jars and seal.” I can a lot and usually boil jams for 10 minutes or so after ladling them into the jars. Is that what the directions mean? Am I missing something here?

]]> By: Renee Schettler Rossi, LC Editor-in-Chief http://leitesculinaria.com/35182/recipes-blood-orange-marmalade.html#comment-51746 Renee Schettler Rossi, LC Editor-in-Chief Wed, 18 Jan 2012 13:49:07 +0000 http://leitesculinaria.com/?p=35182#comment-51746 You're welcome, Ginger. Our pleasure. We love when someone tweaks a recipe to make it their own, as all our preferences are so crazily varied. Lovely work on that. You’re welcome, Ginger. Our pleasure. We love when someone tweaks a recipe to make it their own, as all our preferences are so crazily varied. Lovely work on that.

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