Wednesday, September 29, 2010

Marmalade up date.

The marmalade I made before has set at least a little bit now. I won't be able to tell for sure until we actually open a jar.

I made more marmalade today, this time I didn't use the peel and did use pectin. According to the recipe it could take two weeks to set, so this time I won't worry so much. LOL It's a much lighter color, more yellow than orange. It really tastes good, even in it's runny state. I got 10 half pints out of the recipe, I couldn't fit one of them in the canner so it's just going to go into the refrigerator until we are ready to eat it. I don't have pictures yet, but maybe tomorrow.

I used some of the other marmalade, the ones in unsealed jars, to make a really nice orange sauce for chicken. I added some garlic powder, ginger powder, and red pepper flakes to about a pint and a half of orange marmalade. I cooked it in a small pot for several minutes. I made chicken nuggets. Cut boneless/skinless chicken breasts cut into approximately one inch cubes, shook it up in a bag of flour with garlic, salt, and black pepper in it. Then I used the deep fryer to cook them and served the sauce as a dipping sauce. The kids loved it, and so did I. Messed Up Daddy wasn't home so he didn't get any. The Boy and I ate it with fried chicken a couple of days later.


Hennifer said...

What makes it marmalade if there isn't peel in it? Is it just jam then lol

Using it as a sauce sounds divine and I love your photos with the candle lit behind it.

Messed up Mama said...

It's marmalade because the recipe says it is. LOL I guess it's more of an orange jam.

Thanks for the complements on my sauce idea and my photos. =)