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A beautiful spread to use up leftover winter fruits. Makes a great gift, too!
Use a vegetable peeler to remove the thin, colorful outer rinds from the oranges and the lemons. Set the oranges and lemons aside for a moment. Chop the rind into a fine confetti and combine with the water in a large stainless steel pot. Bring to a boil over high heat, then cover the pot, reduce heat to medium and boil for about 20 minutes.
While the rind is boiling, peel away the remaining white rind from the citrus and discard it. Separate the oranges and lemon into segments and carefully remove seeds from each segment. Discard the seeds. Place all of the citrus segments in a food processor and pulse until thoroughly chopped.
After 20 minutes of boiling, add the chopped citrus to the pot. Add cranberries to the food processor and pulse until finely chopped, then add the cranberries to the pot as well. Turn the heat back up to high and bring pot back to a boil. Cover pot and continue boiling for about 10 minutes, stirring occasionally.
While this is boiling, prepare a boiling water bath and sterilize the jars and lids you plan to use according to standard safe canning practices.
After 10 minutes of boiling the fruit mixture, add the sugar to the pot. Stirring steadily, boil rapidly for about 20 minutes or until marmalade forms a gel. To test for a gel, spoon a bit of marmalade onto a small plate and place the plate in the freezer for a minute or two. If a skin forms over the puddle of marmalade, it is ready. If not keep boiling for another minute or two then test again.
Remove pot from heat and ladle the mixture into the warm, sterilized jars, leaving about 1/2″ head space. Place lids on the jars and screw on the rings until just past finger-tight. Process in a boiling water bath for 10 minutes.
Adapted from Small Batch Preserving.
Recipe makes about 5 pints (10 cups).
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!