Jam and Bread Crust and Crumb Color
I've been making as many things as I can with oranges to try to use up this past years crop before donating the rest to the food bank. So I've been making orange marmalade. Several years ago I forgot that I had marmalade on the stove and it nearly burned but it was just darkly caramelized like a flan. So marmalade in this house now comes light, medium and dark just like the bread crust and crumb does. No wonder jam and bread go so well together. I think it was MiniOven that said when you think the bread is done, leave it in the oven 5 more minutes - same goes for jam - let it cook 5 more minutes or even 10 or 15. I've now carmelized strawberry, apple, pear. prickly pear tuna, raspberry and blackberry jams too. Changes them completely.