“I suggest a sweet vermouth”, “I’d go with a dry white vermouth… Dolin Dry?”, “I agree, what about something like Cocchi Americano Bianco?”. Apparently it’s extremely easy to get booze based marmalade advice around Durham. Who would have thought? 😉 Tis the marmalade season and ’tis the booze based preserves season… Last week Marisa from Food in Jars announced a year long Mastery Challenge. As I just missed out on the Tigress Can Jam held back in 2010, I immediately jumped on the band wagon. Up first, marmalade… both a challenge for me as I’ve only made it once, and second because I knew I wanted to make it vermouth based. You may have noticed that the title of this recipe includes the word experiment. The struggle with booze based jams/jellies/marmalades is the loss of booze flavor during cooking, plus the inundant sugar necessary for a set. As my goal was to retain the vermouth flavor, I decided to play around with two different vermouths and two different marmalade processing methods. Plus, with nearly a foot of snow fall in Durham this week, I had plenty of time on my hands.
My initial hypothesis was that the 2 cups of sugar would overwhelm the flavor of a sweeter white vermouth (Cocchi Americano Bianco) and that the dry white vermouth (Dolin Dry) would offer a more pungent flavor backed by the lemon and sugar. To initially test this hypothesis I made two sugar, lemon juice, and vermouth drinks. Surprisingly, I was wrong, the Cocchi presented a stronger lingering flavor. For the first vermouth/method I followed Marisa’s small batch marmalade method found here. This resulted in a thicker consistency with less booze flavor. I figured that cooking the lemons for 55 minutes before processing them into marmalade caused too much vermouth flavor loss.