Last week I made a lovely orange pulp jam in bread machine. The idea for the jam came as I had some leftover pulp from making juice.
Making jam from fruit pulp makes a bit of a difference. The jam comes out a bit more dense, it is not that rich in color and the flavor is a bit less intense. Never the less, the taste is still very good.
So, for the recipe I used:
- 2 cups of orange pulp
- 1,5 cups of sugar
- 3 tbsp of pectin
Set my machine for the jam making function and an hour later I had 2 jars of jam.
The jam can be used in more way than just toast! According to http://www.thekitchn.com/beyond-toast-more-ways-to-use-marmalade-167021:
• Swirl it into oatmeal and yogurt: Using jam to brighten up our morning yogurt or oatmeal is nothing new, but for some reason we only recently tried marmalade – it’s fantastic, especially paired with toasted nuts.
• Whisk it into salad dressings: Vinaigrette sweetened with marmalade is delicious on arugula, spinach or kale salads.
• Serve it with cheese: Okay, this does sort of fall in the toast category, but we love sweet, tangy marmalade on a crostini or tartine with creamy goat cheese.
• Drizzle it over a cake: The slight bitterness of marmalade can really complement a sweet cake. Faith is fond of this vegan Sticky Orange Cake with Marmalade Glaze.
• Sip it: Have you ever had a marmalade cocktail? We’re intrigued by the Kinloch Plantation Special, a whiskey punch with marmalade and nutmeg. Get the recipe and learn about marmalade mixology at the Atlantic.