I made prickly pear marmalade for my family members for christmas. Unfortunately, after cooking and canning it (it's not "sealed" canned- it will be refrigerated and eaten by the end of the month), I discovered that I put far too much lemon in, and the flavor isn't bad, but... overpowering. Certainly it overpowers the taste of the prickly pears.
At this point, I can't afford to make a new batch. I made marmalade to save money on presents this year. Is there something I can mix into the finished marmalade without completely ruining the texture? It's okay if it doesn't end up tasting like prickly pears... just as long as it comes out delicious and edible, my family doesn't care what flavor it is. Could I just buy a jar of some other, pre-made jelly, and mix it in? I realize that might sound like cheating, but all's fair in love and food, right? @RAB- I already have 4 cups of sugar to 4 cups of pear juice- it's very sweet, it's just also really, REALLY lemony. isn't there a flavor that can counteract/balance the tartness of lemons other than just more sugar? And it won't poorly affect my marmalade if I scoop it out of the jars in the fridge and stick it back in a pot?
@EagleEye- I wish it had a bit of tang to it. It's super sweet, but that tang going beyond acceptable. It's like those cute pictures of orangutans cuddling kitties... only the orangutan is bashing you over the head with the kitty.