I whipped up my very first batch of marmalade on Saturday. Unfortunately, I didn't trust the recipe and since the marmalade didn't seem to be gelling (I should have done a frozen saucer test), I added a lemon and some more sugar to firm it up. Now the marmalade is much too stiff to spread on toast without re-heating.
Fortunately, the marmalade tastes just fine. I just don't know what to do with it all. Please share your suggestions and help me to use (or rescue) the marmalade! Thanks.