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Ideas for using failed marmalade ?

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Ideas for using failed marmalade ?

danna | Oct 9, 2006 01:36 PM

After untold hours picking,juicing,and straining muscadine juice, separating and chopping half of the skins, my muscadine marmalade failed to jel. (I knew I had a little more fruit than the recipe, but I wrongly assumed the skins would not need as much sure-jel as the juice did) The results, in 12 pint jars, and more than a quart un "canned" in the fridge, are half way between syrup and jelly. It's a slow moving liquid, but it's not a jell.

I would love to hear ideas for using this stuff. I intend to use some of it for pancake/waffle syrup, but I'll still have to strain the hard earned peices of skin out, heat, and add little water.
Ideas for savory or dessert uses will be appreciated.

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