Slightly burnt taste and smell. Can I save by adding something?
I believe it will be difficult to remove all the burnt taste, but you may be able to add small amounts to outer foods and still salvage some of it.
BBQ sauce is probably the best bet, but be careful, only add small amounts before giving it the taste test.
I've read some suggestions that adding a little cinnamon helped, but I would caution you to only add a small amount before stirring and tasting.
Hopefully, you did not stir the bottom because that is usually where most of the strong burnt taste comes from.
Be sure to keep it refrigerated as much as possible.
One of my vintage cookbooks says to add several slices of potato, cook until potato is done, remove potato and enjoy! Who knows - it might work.
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I scorched my apples for jelly; what can I do to get the burnt taste out?
By jo from Radford, VA
Nothing dear. You must throw them out. We all burn something now and then. The sooner they are gone the sooner you will forget it.
Sadly the scorched taste will not come out. Throw it out, it can not be made to taste like anything else but the scorched taste it has now. We all burn something every once in a while and it hurts when a whole batch of something, that was hard work to start with, is ruined.
Don't throw them out! you can turn them into bbq sauce, hot sauce, base of a cake, add to cookie recipe, etc. I burned 11 lbs of peach preserves and made 1/3 into cinnamon peach preserves, another 1/3 into ginger-lemon peach preserves and the final third into bbq sauce. The bbq sauce was the winner!
I did the same thing to my orange marmalade. I searched the net and found out i can add lemon juice. And it worked!!!
I used lemon and cinnamon and it worked took out the burnt flavor thank goodness it turned a little darker in color after it burnt but was able to get the taste back
Would. You share your scorched peach BBQ sauce recipe?
Oh PLEASE tell me what you added to the peach preserves to make the cinnamon, ginger-lemon and bbq sauce?! That's exactly what happened to my peach preserves, I want to save them!
I was making pear preserves and I let them stick. Before I knew it they had scorched. I changed pans, but they taste a little scorched. How do you get the scorched taste out of pear preserves?
By Aurelia from Greenbrier, AR
I don't know of a way to fix the scorched taste, but I would suggest eating it with peanut butter to mask the taste.
I made ginger pear jam and it scorched. Adding cinnamon blended well to mask it that no one has noticed at all.
Made a small pot of Plum Sauce, unfortunately, I turned my back for less than a minute... Needless to say that was enough time for it to scorch (it was on a low heat)
Is the solution for my scorched plum jam the same as I read about all other preserves, throw it out?
Use it to make barbecue sauce.
If the burned flavor has infiltrated the entire batch, you will probably want to throw it out, which is quite sad. The burned part isn't dangerous, just tastes really unpleasant usually.
If the top does not taste burned, spoon out the a little at a time, tasting (with a clean spoon) with each layer and use it for a topping over pound cake or ice cream.
Hopefully it will taste OK until you get close to the bottom, then there may be very little waste.
Blessings! PS be sure to keep it refrigerated until you use it all. It should keep for a few days in the refrigerator.
