Archive for the 'preserves' Category

Orange Marmalade

marmalade 1

I realize I just posted a recipe for Meyer lemon and rhubarb marmalade, but as citrus is quickly winding down and I find myself with a glut of it, marmalade is the way to preserve really any kind of citrus (try yuzu if you can get your hands on some, but I think they’re done for the season) through the summer. It seems funny to put up preserves for the summer, doesn’t it? And yet every March I find myself filling jars of marmalade in the kitchen on a stormy day out in Tofino, rather than pack up the uneaten oranges to bring back home.

orangesoranges 2

This is a pretty basic formula, and would work as well with blood oranges, Seville oranges or really any variety you want to marmalade – or try pink grapefruit. Simmering the seeds along with the fruit is the way to go because they naturally contain pectin and will help it to gel.

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Orange Marmalade

4 large thin-skinned oranges
5 cups water
pinch salt
4 cups sugar

Cut the oranges in half and poke the seeds out; put them into a tea ball if you have one, otherwise wrap them in cheesecloth. Slice the oranges thinly and then chop them crosswise as big or small as you like. Put them (and the tea ball) into a pot with the water and salt and bring to a boil; simmer for half an hour. Turn off the heat and let it sit for a few hours or overnight.

Stir in the sugar and bring the mixture to a boil. Cook for about half an hour, or until the mixture gels; you can test it by dropping a small spoonful onto a saucer that you get nice and cold in the freezer while the marmalade simmers. When the marmalade is the consistency you like remove it from the heat, pull out the tea ball of orange seeds and divide into clean, warm jars and seal or cool completely and store in the fridge or freeze.

Makes about 4 cups.

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March 29 2015 | preserves | 11 Comments »

Meyer Lemon + Rhubarb Marmalade

meyer lemon rhubarb marmalade 1

Winter, meet spring.

meyer lemons

I recently discovered two large freezer bags full of chopped pink rhubarb in my deep freeze, and decided I should get rid of them to make room for a new haul, which considering the weather we’ve been having, is imminent. I haven’t been without a bag of Meyer lemons in my fridge since they became available earlier in the winter, and so was happy to find a recipe for marmalade combining the two in Marisa’s latest book, Preserving by the Pint.

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You take your lemons and slice off the nubbly ends, cut them in sixths, then cut the pointy edge off the wedges, bringing the seeds along with them – these go into a tea ball or cheesecloth to simmer along with the fruit and provide pectin. My candy thermometer was lost to dishwater eons ago, but the marmalade still turned out perfectly-sweet and citrusy, not too acidic, with a slightly floral undertone.

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I’ll be honest – the straight-up Meyer lemon marmalade is pretty fab on its own. But the rhubarb brings its own tartness, and a beautiful shade of pink. Because mine was frozen it added a bit of water in the form of ice crystals, but all turned out well.

meyer lemon rhubarb Collage

I’ve chipped away at a chunk of the block of frozen rhubarb. At this rate, everyone I know will be getting a jar of marmalade. I think a batch of rhubarb chutney is next on the list.

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Speaking of pretty in pink, I’m heading out to Jasper to an 80s pyjama party with MOLLY RINGWALD. My 15 year old self is DYING. Maybe I’ll bring her a jar of pink marmalade and we’ll wind up being besties. I’ll keep you posted!

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Meyer Lemon + Rhubarb Marmalade

from Preserving by the Pint by Marisa McClellan.

1 lb Meyer lemons
3 cups sugar
1/2 lb rhubarb, finely chopped (about a cup)

Scrub the lemons, slice off both nubbly ends, and cut each into 6 wedges. Lay each wedge on its side and slice off the thick piece of membrane that runs down the middle of each lemon, along with any seeds. Place these bits into a square of cheesecloth, gather it into a bundle and tie with kitchen screen. (This will provide pectin to help your marmalade gel.) Put the lemon slices and the bundle into a bowl with 2 cups of water and pop into the fridge overnight.

When you’re ready to make marmalade, put the lemon mixture (including the bundle and water) into a pot along with the sugar and bring to a boil. Simmer for 20-25 minutes. If you have a candy thermometer, it should reach 220F – but I’ve been without one for awhile, and mine set beautifully. To be honest, I didn’t even time it that accurately.

Add the rhubarb and simmer for 5 minutes until it softens and turns your marmalade a pretty pink. Divide into clean, hot jars and process if you like for long-term storage; otherwise, the marmalade will last in the fridge for at least a couple months, and can be frozen.

Makes about 3 cups.

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March 13 2015 | preserves | 6 Comments »

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