A group of us are participating in the Food In Jars Mastery Challenge hosted by Marisa at Food in Jars and the first challenge was MARMALADE. Who knew there were so many different kinds of marmalade?
We had everything from traditional Lemon and Orange marmalade's to Caramelized Onion and Gin & Lime! It was a great challenge making marmalade, and learning all about how to get it to reach the jelling point (220 degrees) without added pectin.
Thankfully Marisa had some great tips for us to follow, and the next thing we knew, the photos were rolling in as each person completed the challenge.
We all learned a few things from the others too, and everyone cheered on everyone else as their trials and tribulations were acknowledged. Everything from how adding liquor makes the marmalade take longer to jell and set up, to burning the pot ruining a batch happened, but no one got discouraged; they just tried again!
These are the great results!
Grab the RECIPES!
A traditional Seville Orange Marmalade with a Twist
Sue Harris - Jams 'n Pans
Anne Marshall-Candeloro
Mary Marshall - Cooking with Mary and Friends
Sue Burns - It's Ok to Eat the Cupcake
Diane Baker - Canning and Cooking at Home
Lynn Elliott Vining - Southern With a Twist
Veronica McLaughlin Gantley - My Catholic Kitchen
Nikki and Phil Carriere
Nikki and Chris Carriere
Julie Posigian
Sara De Leeuw - My Imperfect Kitchen
Ruby Red Grapefruit Marmalade with Sage and Saffron
Pamela Gram - The Pit Stop BBQ, LLC
Ruby Red Grapefruit Marmalade with Sage and Saffron
Pamela Gram - The Pit Stop BBQ, LLC
Mary
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