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Take advantage of all the winter citrus fruit that is available and make this delicious marmalade recipe. You can use any combination of citrus you might have on hand.
Combine fruit peels and 1 ½ quarts of water. Boil 5 minutes and drain.
Add fruit pulp, juice and the remaining 1 ½ quarts of water to the pot; boil 5 minutes.
Cover and let stand 12 to 18 hours.
After 12-18 hours measure the fruit and liquids. Add 1 cup of sugar for each cup of fruit mixture, stirring until the sugar is dissolved.
Bring to a boil on high heat stirring constantly, to avoid boiling over and scorching.
Turn the heat down and continue to cook on a medium heat that sustains a rapid boil until the gel point is reached. If you have a thermometer, when the mixture reaches 220ºF, it has hit the gel point.
If you don’t have a thermometer, you can use the chilled saucer trick like I did when I discovered my rapid read thermometer died while I was making this recipe. Place a glass saucer in the freezer. After 20 minutes of rapid boiling, drip about 1/4 teaspoon of marmalade on the chilled saucer. Return the saucer to the freezer. After 1-2 minutes take the saucer from the freezer and gently push at the edge of the marmalade with your fingertip. If the marmalade wrinkles up along the edge, it has reached the gel stage. If it doesn’t place, the saucer back in the freezer and continue to boil the marmalade, checking for the gel set every 10 minutes or so.
Marmalade is normally a little runnier then I care for so I let mine cook a bit longer and it firmed up very nicely.
Remove from heat and skim any foam that there might be off the top with the edge of a spoon. Ladle into hot jars, leaving ¼ inch head space and wipe the rims clean with a damp paper towel. Place a flat lid on and put the rings on and gently tighten.
Process in a hot water bath for 10 minutes.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!