tag:blogger.com,1999:blog-1074418255557346579.post2541410960449587290..comments2023-10-30T07:08:05.848-06:00Comments on [cogito, ergo creo]: Blood Orange MarmaladeTomhttp://www.blogger.com/profile/15581792498585605552noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-1074418255557346579.post-33958934987162709132013-01-17T13:08:11.602-07:002013-01-17T13:08:11.602-07:00I got the flavor right...but mine is pretty runny....I got the flavor right...but mine is pretty runny. Maybe in time it will solidify. During the 40 minute fast simmer, I kept it covered. During the gelling time, mine came up to 225 pretty quickly. It seemed thick, so I stopped. Note I used a thick bottom pot--I think the heat holds better with that that with a thin bottom pot. Maybe you had a thin bottom?Anonymoushttps://www.blogger.com/profile/13820523111959407265noreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-3962453493864383632010-02-22T17:26:12.483-07:002010-02-22T17:26:12.483-07:00I realize this is very, very late so perhaps no lo...I realize this is very, very late so perhaps no longer important but...<br /><br />it sounds to me like your thermometer was incorrect. Especially if you have made preserves before and they gelled much faster, and double especially if your marmalade comes out the consistency of candy. That thick consistency means that your sugar was heated far too high, apparently straight past the "marmalade" stage and nearly into "soft candy" stage. Now that it's blood orange season again, you should try this again with a new thermometer! Alton's recipes never fail me either, but David Lebovitz also has a good one for marmalade on his website. You would need to reduce the sugar slightly in order to adjust from Seville Oranges to Blood Oranges.Alexnoreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-9942512871294883632009-05-03T18:37:00.000-06:002009-05-03T18:37:00.000-06:00I made the blood orange marmalade yesterday and to...I made the blood orange marmalade yesterday and today since I had so many oranges available from a friend with a farmers market in Vancouver Island. <br /><br />It turned out absolutely perfect. This recipe is extremely easy and mine gelled at about 220 F.<br /><br />The only thing I added was about 2 inches of finely minced fresh peeled ginger and two sprigs of fresh rosemary which I took out just before I put the jam in the jars.<br /><br />Will make it again next year!! Loved it.Jackienoreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-56061243186192884472009-03-21T19:28:00.000-06:002009-03-21T19:28:00.000-06:00I love the shot! That looks amazingI love the shot! That looks amazingMoniquehttps://www.blogger.com/profile/15804496836913139442noreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-57336906316604616172009-03-17T16:11:00.000-06:002009-03-17T16:11:00.000-06:00Tom , This is an awesome article . I've been wanti...Tom , This is an awesome article . I've been wanting to find something new to put on my waffles .Coldhitzhttps://www.blogger.com/profile/14515311034042896654noreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-64022869472593517392009-03-17T16:09:00.000-06:002009-03-17T16:09:00.000-06:00That blood orange marmalade looks fantastic. I've ...That blood orange marmalade looks fantastic. I've read that cooking sugars to specific temperatures can be extremely tricky and getting the right results is not guaranteed.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-48230740172471476182009-03-17T10:14:00.000-06:002009-03-17T10:14:00.000-06:00What a gorgeous color! Thanks for the link to Alto...What a gorgeous color! Thanks for the link to Alton Brown's marmalade. I'll have to dig into that episode. Jam-making is magic, I think.Shari@Whisk: a food bloghttps://www.blogger.com/profile/02629153433211927066noreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-4780118481188920922009-03-17T07:32:00.000-06:002009-03-17T07:32:00.000-06:00you probably have less marmalade because it took s...you probably have less marmalade because it took so long to cook so it evaporated. <BR/><BR/>When I make calamondin (sour orange) marmalade, I bring mine up to 217 degrees. Your thermometer might also be off.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-42520202973517649152009-03-17T06:53:00.000-06:002009-03-17T06:53:00.000-06:00That is gorgeous!!!That is gorgeous!!!Sprytehttps://www.blogger.com/profile/04061460751875773866noreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-14067135137257657292009-03-17T03:35:00.000-06:002009-03-17T03:35:00.000-06:00great photo! Had to write a little post on it.. h...great photo! Had to write a little post on it.. hope it's ok! http://jentv.tv/541/yummy-foods/food-porn-1-blood-orange-marmalade/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-47529049649897124552009-03-16T22:35:00.000-06:002009-03-16T22:35:00.000-06:00This is wonderful, i have a carton of orange and i...This is wonderful, i have a carton of orange and i should try this.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-44939215649821509872009-03-16T21:59:00.000-06:002009-03-16T21:59:00.000-06:00Yup, it looks gorgeous. I long to make it during ...Yup, it looks gorgeous. I long to make it during the next blood orange season in LA. <BR/><BR/>BTW, Tom, might want to heat just the amount you're using. Otherwise, you stand a chance of making it tighter and tighter, every time you microwave. <BR/><BR/>And of course, it will taste more and more cooked.Martihttps://www.blogger.com/profile/16411998468123052731noreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-45135959278990319762009-03-16T16:10:00.000-06:002009-03-16T16:10:00.000-06:00Beautiful photo!Beautiful photo!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1074418255557346579.post-90967836375415835782009-03-16T15:56:00.000-06:002009-03-16T15:56:00.000-06:00What a lovely colour! Sadly, the season of blood o...What a lovely colour! Sadly, the season of blood oranges has past here in Vancouver, so I'll have to wait until next year...Anonymousnoreply@blogger.com