Hope so. I'm going to let it get good and cold before I try it, so sometime this evening, after dinner.
First time I got to use my candy thermometer. It took 45 minutes of decent boiling for the stuff to reach 220F, and I could see the change in consistency as it got thicker and thicker and then just clicked. It is very thick, and sticky. Boy, is it sticky.
If it's thicker/stiffer/stickier than you want, then you know to stop a little earlier next time. You can reheat (below boiling) and add orange juice, a different juice, or even water drop by drop to loosen it up if it won't spread right. Don't try this with more than a little at a time (maybe a cup) because what you add won't be sterilized by boiling. Sugar itself's a pretty good protection from harmful bacteria, but you could get a mold growing in jars if you didn't boil long enough after loosening, and it would tighten up again with the boiling. (You probably knew all that.)
Jams and preserves that are either too loose or too tight make incredible glazes for various meats...if they're too tight, you can warm them and add a little juice (or wine) before glazing, and if they're too loose--well, they brush on easier...or you can thicken them a bit without going the whole boiling thing by adding brown sugar.
I tried some when it was still a bit warm, and compared it to the storebought stuff I had on hand (James Keiller & Son Dundee Marmalade).
My stuff is sweeter, but it's made with navel oranges and the Dundee stuff is made with Seville. My stuff has way more peel--the Dundee is mostly jelly with a few bits of peel, and the peel imo is where the fruitiest flavor resides. So, mine has a fresher orange taste, and is sweeter. I think it will be worth making again.
It is way thick. I added a couple of tablespoons of water to the half pint I will be using first, and that loosened matters somewhat. It would make a dynamite ham glaze.
Try glazing a chicken with it--maybe loosening it with a bit of lime juice to cut the sweetness if you think it's too much. Duck, goose, game. And of course a ham, or thick pork chops.
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winterfish
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Date: 2011-11-20 05:50 pm (UTC)no subject
Date: 2011-11-20 05:58 pm (UTC)First time I got to use my candy thermometer. It took 45 minutes of decent boiling for the stuff to reach 220F, and I could see the change in consistency as it got thicker and thicker and then just clicked. It is very thick, and sticky. Boy, is it sticky.
no subject
Date: 2011-11-20 06:25 pm (UTC)Jams and preserves that are either too loose or too tight make incredible glazes for various meats...if they're too tight, you can warm them and add a little juice (or wine) before glazing, and if they're too loose--well, they brush on easier...or you can thicken them a bit without going the whole boiling thing by adding brown sugar.
no subject
Date: 2011-11-20 07:02 pm (UTC)My stuff is sweeter, but it's made with navel oranges and the Dundee stuff is made with Seville. My stuff has way more peel--the Dundee is mostly jelly with a few bits of peel, and the peel imo is where the fruitiest flavor resides. So, mine has a fresher orange taste, and is sweeter. I think it will be worth making again.
It is way thick. I added a couple of tablespoons of water to the half pint I will be using first, and that loosened matters somewhat. It would make a dynamite ham glaze.
no subject
Date: 2011-11-20 07:09 pm (UTC)