Marmalade-Navel Oranges With Brown Sugar-Good, not too sweet, but very soft set.
Marmalade With Blood Oranges, Cara Cara and Orange Blossom Water-Slightly perfume-y, firmer set.
Grapefruit Marmalade With Brown Sugar and Lavender-About as perfect as marmalade gets. Set is firm, but not too hard.
Three Citrus Marmalade With Bitters-If marmalade could taste like a Manhattan, this would be close, but maybe I just have that association with bitters. Firmer set than the plain marmalade, but still somewhat soft. It does have me wondering if I could make a lemon marmalade with bourbon and maraschino cherries-and of course, bitters. Not the magical transformation I was hoping for, but still a fine batch of marmalade worthy of a good slice of toast. Raymond, guess what I'll be sending your way once the weather eases?
Grapefruit Anise Jelly-Overall winner with Danny. It tastes like grapefruit licorice. I can't wait to use it for baking fish.
Spiced Orange Jelly-Everyone who has tried this says it doesn't taste like orange, but some sort of honey/apple/spice cake. It does have apple pectin in it, though I'd be shocked if that was the key to it. I used Cara Cara oranges, which have a somewhat subtle orange flavour, but really I don't know what happened. Sometimes you just get the magical combination of fruits, spices, and the Universe rooting for you to turn out a batch of perfection. I guess this is one of those times.
I still can't seem to discern the perfect temperature for setting marmalade as it varies batch to batch. I know this should not be so-and yet. As none were overcooked, or too runny to spread on toast, I'll consider this year's Marmalade/jelly making a success. I have a few grapefruit left, but unless I'm faced with an even deeper discount on massive quantities of citrus, I believe I'll be done for the season, save perhaps for some spiced citrus slices in brandy.