Three Citrus Marmalade

 Marmalade is not a regular part of my preserving repertoire.  But in late winter, wishing for an early spring (sigh) I decided to make marmalade- three citrus marmalade to be exact.  This recipe is from Marisa McClellan Food In Jars.  

Please note that technically I did three citrus but really it was two different types of oranges (navel and mandarin) and lemons, ‘cauz that’s what I had in the refrigerator.

To make 7 x 250 ml

Ingredients

2         pink grapefruit 

3        lemons

4        navel oranges

6 cups. Sugar

4 cups. Zest poaching liquid

Directions

Wash and dry the fruit: using a vegetable peeler, remove the zest from the fruit, cut zest strips into a fine confetti.  Combine the zest in a pot with 6 cups of cold water.  Bring to a boil, reduce the temperature to medium high and simmer for half an hour.

While the zest cooks, cut the white pith away from the fruit and separate the fruit from the membranes.  Collect the interior fruit in a large measuring cu and set the membranes any seeds aside.

When all the fruit has been broken down, bundle the reserved pith and seeds into a length of cheesecloth, tying the cloth well so that no seeds can escape.

Drain the zest, reserving the cooking liquid.

In a large stainless steel r enameled cast iron pot, combine zest, citrus fruit, 4 cups of zest cooking liquid, 6 cups of sugar and the cheesecloth bundle.

Bring to a boil and cook vigorously until the mixture reaches 220 degrees (about 30-40 minutes).  When the marmalade reaches 220 degrees and sustains it for one minute, remove the pot from the heat. Grab the cheesecloth bundle with a pair of tongs and squeeze gently to remove any syrup.

Stir the marmalade for about a minute off the heat, to help the zest bits become evenly spread throughout the preserve.

Fill the prepared jars, wipe rims, apply lids and screw bands.  Place in a steam canner and process for 10 minutes once the indicator is in “the green zone”.  When the time is up, carefully remove the lid and let the jars sit for about 10 minutes.  Remove from the canner; check the seals.

Note: this recipe does not use pectin but rather uses calls on the seeds from the citrus to provide the pectin.This marmalade is looser than one made with pectin.

Orange Marmalade

 This is a delicious marmalade from Bernardin.  A wonderful way to spend an early spring morning, waiting for summer canning season to finally arrive.  It’s important not to deviate from the ingredient measurements or methods for the fruit pectin to do its work.

To make about 7 x 250 ml jars

Ingredients

4                   oranges

2                   lemons

2 1/2 cups      water

1/8th tsp        baking soda

6 1/2 cups      granulated sugar

1 pkg             Bernardin Original Fruit Pectin

Directions:

Place jars on a rack in the steam canner, bring the water to a gentle simmer to keep jars hot until ready to use.

Wash, then dry the lids, set aside until needed.

Thoroughly wash oranges and lemons; remove peel in large segments. Scrape half of white pith from peel; discard pith. Thinly slice remaining peel and combine with water and baking soda in a stainless steel saucepan. Bring mixture to a boil and boil gently, covered, 20 minutes.

Using a sharp knife, remove the outer membrane from the peeled fruit, discard.  Wo rking over a bowl to catch juice and pulp, separate segments from membrane, discard membrane and seeds.  Combine boiled peel and pulp/juice mixture, cover and boil gently 10 minutes; set aside.

Measure sugar and set aside.

Measure 4 cups prepared citrus mixture into a large, deep stainless steel saucepan.  Whisk in Fruit pectin until dissolved.

Stirring frequently, bring the mixture to a boil over high heat.  Add sugar.  Stirring constantly, return the mixture to a sull roiling boil, boil hard for one minute.  Remove from heat, skim foam.

Quickly ladle marmalade into a hot jar to within 1/4 inch of too of ar.  Using nonmetallic utensils, remove air bubbles and adjust headspace., if required, by adding more marmalade.  Wipe jar rim removing any food residue.  Centre lid on clean air rin,  Screw band down until resistance is met, then increase to fingertip tight.  Return filled jar to rack in steam canner.  Repeat for remaining marmalade.

When canner reaches the “green” zone, start counting down the processing time- 10 minutes.

When processing time is complete, remove the canner lid and let the jars sit for about five minutes.  Remove jars without tilting them and place them upright on a protected work surface.  Cool upright, undisturbed.  After cooling, check jar seals.  Label and store jars in a cool, dark place.

KETO Strawberry Jam

 Thanks to Wendy at the Kicking Carbs blog.  This recipe is based on one of her posts, with a few adjustments at this end.  It will make approximately 4 x 250 ml jars which you should refrigerate or freeze - it is not a canning recipe.

TO MAKE 3 X 250 ML JARS

Ingredients

 1 1/2 lbs     strawberries, hulled and quartered

1/2 cup        allulose (or other keto diet friendly sweetener

1 tsp            vanilla extract

1/8 tsp         sea salt

1                 Lime, zested and juiced

4 tbsp.        No sugar pectin

                    water

Directions:

Place the strawberries in a slow cooker, mash with potato masher.  Add allulose, vanilla and salt.  Stir to combine.

Cover and cook n high fr 1.5 hours.  Remash.  Whisk in the lime juice, lime zest and pectin.  Cover and cook for five minutes more.

Pour into clean 250 ml jars.  Be sure to leave about 1/2 inch space, especially if you are freezing.  I put the jars in the fridge to cool.  They can remain in the fridge for up to one month or freeze for six months.

** my changes:  I cooked on the stove for about 1.5 hours - bring to a low boil, then lower the heat to maintain a simmer for about 1.5 hours.  Check and stir to avoid sticking.  

I didn’t have limes so used lemon zest, and 1 tbsp lime juice. 

After cooling, checked on the set and decided to “loosen” the jam.  Empty the jars of jam into a bowl and whisk in the water, little by little until you are satisfied with the consistency.  We used about 1/4 cup of water.