Too Much Marmalade

17 years ago

I have six jars of calamondin marmalade left after putting a jar in everybody's gift box. And my cals are starting to ripen, so there will be more in February!

DH doesn't really care for it, and I can't eat that much. What else can I do with it?

Problem is DH doesn't like sticky, fruity glazes on meat or cake or nuts (except for peanuts and cashews) or pie...every once in a while, he'll eat a quick bread like zucchini bread.

Any ideas on what to do with my surplus orange marmalade? Or fifteen pounds of ripening calamondins instead of making marmalade?

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Comments (10)

mustangs81
17 years ago
I can give you my mailing address!! LOL
pat_t
17 years ago
Me too!
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I recently scored some gorgeous and tasty Black Velvet Aprictos (basically, apriums--50/50 apricot and plum) for next-to-nothing at Sam's Club, and this past weekend, I made two batches of an Aprium-Pomegranate Pepper Jelly that was a spin-off of my favorite Apricot Pepper Jelly recipe. The pepper jelly turned out GORGEOUS (burgundy-colored) and DELICIOUS (tangy and spicy)! Here's the recipe, if anyone would like to try it. Also, the link below is to my blog where I posted a couple of pictures. Aprium-Pomegranate Pepper Jelly 1/2 cup dried apricots, chopped finely 1 cup pomegranate juice 1 large red bell pepper, seeded and chopped (I used a smaller yellow bell pepper, plus one Hungarian Hot Wax pepper from my garden to make up the size difference) 1/2 cup hot peppers, seeded and chopped (I used one Anaheim-type, two jalapenos, and two serranos) 8 or 9 fresh Black Velvet apricots (or any aprium or pluot variety), washed, pitted and chopped 2 cups cider vinegar 6 cups sugar 1 pouch (3 oz) liquid pectin Put the dried apricot bits into a microwave-safe bowl and pour the pomegranate juice over them. Microwave on high for four minutes, and set aside to let the dried fruit absorb the liquid. In the meantime, seed and chop the peppers and the fresh apricots. Add the reconstituted dried apricots, peppers, fresh apricots, vinegar and sugar to a large pot and stir. Bring to a full rolling boil for about 20 minutes, stirring occasionally. Add the pectin and stir in. Bring back to a hard boil for 5 minutes. Check the set, and continue to boil at two-minute intervals until the desired set is achieved. Fill (seven or eight) half-pint jars, wipe the rims, adjust the lids and rings, and process in a boiling water bath for 10 minutes. Here is a link that might be useful: Lindsey's Luscious Aprium-Pomegranate Pepper Jelly
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Sorry you're still struggling with this. Ball Complete has a recipe using 1 "large" grapefruit, after removing pith says to boil the peel for 10 min in water to cover "generously", then add 4C water, the segments and the juice, boil again 10 min then let stand 12- 18 hours. No pectin. Next day boil again about 15 min, then measure and add 1C sugar per cup of fruit, boil til gels, about 30 min. Did you boil it til it sheeted? Smaller batches are better, too - try working with 4 to 6C at a time. Ball also has a Lemon Ginger Marmalade recipe I've made that does use pectin, not sure how grapefruit compares, but 6 small lemons, 1/2tsp baking soda (not sure what that does or if you need it for grapefruit), 2.5C water, boil peel 5 min, add 1C lemon juice and segments (plus gingerroot), and 1 pckg powdered pectin, bring to boil, add 6.5C sugar(!) and boil hard 1 minute. This set up right away. You might want to try remaking this with the pectin you have on hand tomorrow (if you have time), follow the directions for remaking a soft spread on the jar, basically whisk the pectin (about 4 Tbsp?) into some hot water, then bring to a boil, add it to 4C of your marmalade then add the remaining sugar (if you need to add more) and bring to a rolling boil.
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Marie, don't you think sometimes we are our worst enemy? [g] I manage to keep up with my front garden for a number of reasons. The neighbors are looking at it. [g] It's a manageable size. It's in the sunniest part of the garden, things grow easier in the sun, my favorite plants grow in sun. And I pack the plants in so there isn't a lot of weeding to do. Just laying down mulch, digging and moving plants when I change my mind again....lol.. pruning the shrubs and watering and fertilizing. Well, I guess that is a lot, but believe me I'm not always getting it all done. In the back which is the larger amount of my property, it's become a big mess. Your garden looks 100% better than my back yard! But I do understand that you go out and you're not satisfied with it. I do that too. I do have little vignette's that I'm happy with and I love to see anything growing well, but a good part of what I've "designed" if you want to call it that, I'm not impressed with. [g] I realized a long time ago, that I just don't have the talent that some people have to design and yet, I so appreciate good design too, so it does leave me dissatisfied when I can't accomplish what would please me. And what would please me? I don't know but I would know it if I saw it!! lol So, instead of beating myself up about what might seem like 'mistakes', I think I do a pretty good job considering. And I still love my garden. I love the whole process and when I go out and look at the mess, the thing I am thinking about, is what I would really love to do next. What plants are doing well that I need more of, which new plants could I add to that area, why didn't I put enough mulch down this year, next year I am going to put down all the mulch I need. Oh, I love that Lily, I forgot I had it....and on and on it goes. It sounds like your frustration is more about what you feel powerless to do. You don't think you can fix the areas you're still not happy with. I say you can attempt it. Maybe in smaller ways and slower and in different ways than you usually do. It's a relief to decide you can do something about it. Just have small goals and get started on something small you can change. And laceyvail's suggestion to add something between the Pulmonaria is easier than moving them around. I agree with everything Mxk3 said. The garden is never finished and it's just evolving all the time. It's just....what's next? And btw, I LOVE your Arborvitae! It looks very happy there! Nice and full and not a stark line of them that you sometimes see. A great accent! Looks better than mine...lol.
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malna
Original Author
17 years ago
Too funny...sending NJ-grown orange marmalade to Florida. Kind of like selling coal to Newcastle LOL!
ruthanna_gw
17 years ago
I have never made it but my cousin makes a wonderful orange marmalade cake from the recipe in the link below. It has orange marmalade on the top and between the layers but the sides have a whipped cream frosting that covers up any stickiness.

Here's a quick bread recipe using orange marmalade:

ORANGE MARMALADE BREAD

3 cups flour
1 Tbs. baking powder*
1/2 tsp. Salt
1/2 cup sugar
1 cup coarsely broken walnuts
1 Tbs. grated orange rind
1 cup orange marmalade
2 eggs
1 cup orange juice or milk
2 Tbs. melted butter

* - Note: seems like a lot of baking powder. Not sure of the age of this recipe but it was cut from a newspaper and a grocery ad on the back has Green Giant peas for 12 cents a can so it may be from an era when baking powder was not as strong. IÂd probably try it with 1 1/2 tsp.

Sift flour, baking powder, salt and sugar into a large bowl. Add walnuts and orange rind and stir to coat evenly. In a separate bowl, beat remaining ingredients until well blended. Add to dry ingredients and mix until thoroughly moistened.

Bake in a well-greased 9X5X3 inch loaf pan in a preheated 350 degree oven for one hour or until cake tests done. Cool on a rack for 10 minutes before removing from pan. Cool thoroughly before cutting in store in refrigerator. Serve in thin slices with cream cheese whipped with additional marmalade.

Here is a link that might be useful: Orange marmalade cake
gardenguru1950
17 years ago
I love marmalade as a key ingredient in barbecue sauces, especially for pork and seafood.

I love marmalade cooked with starchy vegetables such as sweet potatoes and carrots.

I love marmalade as a glaze for certain seafoods such as scallops and salmon. Sometimes with a hint of soy or teriyaki.

I love marmalade on roasted fowl (chicken and, espceially, cornish game hens).

I love marmalades as a key component of chutneys.

I even like not-too-tart marmalades in baked beans.

Joe
wizardnm
17 years ago
I'll also be happy to send you my address... makes more sense to sent to someone stuck up in Northern Michigan....

The already posted ideas all work for me! I also use marmalade to make a sweet and sour dipping sauce for egg rolls and it works well in many different baked goods.

Nancy
pat_t
17 years ago
This is quick, easy, and good. (And I'd still like to have some sent to me!)

BBQ KIELBASA BITES

1 ring Kielbasa, cut into 1/2-inch slices
1/3 cup ketchup
1/3 cup Dijon mustard
1/3 cup orange marmalade

Combine sauce ingredients & pour over cut slices of meat in casserole dish. Bake at 350Â° F. for 20 minutes.
colleenoz
17 years ago
If you're making bread and butter pudding, spread marmalade on the buttered bread for a special lift to the pudding :-)
rachelellen
17 years ago
Marmalade makes a very good sweetener for a vinaigrette. Just make a basic vinaigrette, and add marmalade to taste, mixing it in a mini food processor or blender (so you don't have chunks of peels). I like to make a Meyer Lemon vinaigrette using my Meyer Lemon Marmalade, oil and rice vinegar and I add a bit of sliced green serrano pepper to heat it up. It's wonderful on luncheon salads with chicken, or as a dressing on a seafood, avocado, & grapefruit salad.

If you thin it a little with some brandy, it's very tasty warm over ice cream.
wanda662
17 years ago
If you want to give it away, take it to your local fire station for a thank you gift for Christmas! I'm sure they would be thrilled to receive a home made gift!

Too Much Marmalade

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mustangs81

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Too Much Marmalade

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