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magidYesterday I looked at all the citrus that came in the delivery, and realized I hadn't even managed to get through the citrus they'd sent last time. So I took the opportunity to use this recipe for marmalade that looked interesting.
I mostly followed the recipe. I boiled the fruit until soft (four honey tangerines, four navel oranges, two pink grapefruit, one white grapefruit), then let them cool, for rather longer than absolutely necessary while I was out.
I came home to cut and de-seed them (the honey tangerines were full of seeds; the others, few to none), then pulse them in the food processor before putting it all back in the pot with a lot of sugar. A whole lot: I had to supplement the white sugar with some brown, and I'm almost out of unpowdered sugar (of which I have an extreme surplus, somehow. Anyone need to make frosting or something?). I let it boil, and started wondering if it would really gel. I got nervous about it, and debated putting in a bag or two of cranberries (which would work on the tartness scale, turn the marmalade a pretty red, and add lots of pectin), but decided to stick to the recipe at least for the first time.
Once it had boiled long enough, I started putting the marmalade in jars, of which I didn't have enough.
Results: four pints, four half-pints, three minis, and a huge formerly-honey jar full of marmalade, with part of a pot-worth left uncanned. All the jars sealed, but it looks like the marmalade did not, in fact, gel. Perhaps it will thicken in the fridge. It's still an awful lot of marmalade-like substance to get through. The taste is good, though. Anyone want some?
Preliminary thoughts for use: put on toast, pancakes, etc; mix with mustard to make a salmon or chicken topping; make some kind of sweet orange bread; use for orange ice cream (Pinkfish? FJ? JB?). Other ideas?
This recipe has been sponsored by the numbers three and four, and by the letters B, C, and K.
I mostly followed the recipe. I boiled the fruit until soft (four honey tangerines, four navel oranges, two pink grapefruit, one white grapefruit), then let them cool, for rather longer than absolutely necessary while I was out.
I came home to cut and de-seed them (the honey tangerines were full of seeds; the others, few to none), then pulse them in the food processor before putting it all back in the pot with a lot of sugar. A whole lot: I had to supplement the white sugar with some brown, and I'm almost out of unpowdered sugar (of which I have an extreme surplus, somehow. Anyone need to make frosting or something?). I let it boil, and started wondering if it would really gel. I got nervous about it, and debated putting in a bag or two of cranberries (which would work on the tartness scale, turn the marmalade a pretty red, and add lots of pectin), but decided to stick to the recipe at least for the first time.
Once it had boiled long enough, I started putting the marmalade in jars, of which I didn't have enough.
Results: four pints, four half-pints, three minis, and a huge formerly-honey jar full of marmalade, with part of a pot-worth left uncanned. All the jars sealed, but it looks like the marmalade did not, in fact, gel. Perhaps it will thicken in the fridge. It's still an awful lot of marmalade-like substance to get through. The taste is good, though. Anyone want some?
Preliminary thoughts for use: put on toast, pancakes, etc; mix with mustard to make a salmon or chicken topping; make some kind of sweet orange bread; use for orange ice cream (Pinkfish? FJ? JB?). Other ideas?
This recipe has been sponsored by the numbers three and four, and by the letters B, C, and K.