Marmalade Season...

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Generic

Generic

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The house smells so wonderful as marmalade season is upon us and I can marmalade and jams. Using a new book this year and trying a few new recipes.... and at least one adulteration. Gotta see how it all turns out. But it's my kind of book... other than one recipe, they are all original types of jams and preserves.
 
wow. Aren't you in winter? I always make jams in summer ... ? Is it because you like to cook in winter?
Curious about marmalade my late mother loved it, maybe I should try to make some.
 
seashanty said:
wow. Aren't you in winter? I always make jams in summer ... ? Is it because you like to cook in winter?
Curious about marmalade my late mother loved it, maybe I should try to make some..
Click to expand...
No time to make jam in the summer. But Seville oranges, grapefruit, blood oranges, clementines are all winter fruits. So I'm making batches now. And there are other fruits that are in season now or don't have seasons... pineapples, bananas or hold on for a long period like apples. And after that are the frozen fruits. I should have a cupboard full before the spring comes.
Plus I have a few recipes to try this year including a maple walnut spread.
 
seashanty said:
wow. Aren't you in winter? I always make jams in summer ... ? Is it because you like to cook in winter?
Curious about marmalade my late mother loved it, maybe I should try to make some..
Click to expand...
I'd love to make marmalade. This is probably the right time. Clermentines are everywhere now.
Like I needed another job on my list!
 
Generic said:
seashanty said:
wow. Aren't you in winter? I always make jams in summer ... ? Is it because you like to cook in winter?
Curious about marmalade my late mother loved it, maybe I should try to make some..
Click to expand...
No time to make jam in the summer. But Seville oranges, grapefruit, blood oranges, clementines are all winter fruits. So I'm making batches now. And there are other fruits that are in season now or don't have seasons... pineapples, bananas or hold on for a long period like apples. And after that are the frozen fruits. I should have a cupboard full before the spring comes.
Plus I have a few recipes to try this year including a maple walnut spread.
.
Click to expand...
Do the Clementines work well?
 
Morticia said:
Generic said:
seashanty said:
wow. Aren't you in winter? I always make jams in summer ... ? Is it because you like to cook in winter?
Curious about marmalade my late mother loved it, maybe I should try to make some..
Click to expand...
No time to make jam in the summer. But Seville oranges, grapefruit, blood oranges, clementines are all winter fruits. So I'm making batches now. And there are other fruits that are in season now or don't have seasons... pineapples, bananas or hold on for a long period like apples. And after that are the frozen fruits. I should have a cupboard full before the spring comes.
Plus I have a few recipes to try this year including a maple walnut spread.
.
Click to expand...
Do the Clementines work well?
.
Click to expand...
No extra pectin needed. About 2 lbs. Cut off the top, the bottom, then slice. Put into 10 c of water and let sit overnight, in the morning you boil it down to about 1/4 of what it was then add 2.2 lbs of sugar and boil until you have gel. If you want something different, add in a teaspoon of gingerbread spice into the jam to enhance flavour. Or how about adding an ounce of grenadine and an ounce of tequila (add tequila after the jam is cooked) and making tequila sunrise jam?
 
Generic said:
Morticia said:
Generic said:
seashanty said:
wow. Aren't you in winter? I always make jams in summer ... ? Is it because you like to cook in winter?
Curious about marmalade my late mother loved it, maybe I should try to make some..
Click to expand...
No time to make jam in the summer. But Seville oranges, grapefruit, blood oranges, clementines are all winter fruits. So I'm making batches now. And there are other fruits that are in season now or don't have seasons... pineapples, bananas or hold on for a long period like apples. And after that are the frozen fruits. I should have a cupboard full before the spring comes.
Plus I have a few recipes to try this year including a maple walnut spread.
.
Click to expand...
Do the Clementines work well?
.
Click to expand...
No extra pectin needed. About 2 lbs. Cut off the top, the bottom, then slice. Put into 10 c of water and let sit overnight, in the morning you boil it down to about 1/4 of what it was then add 2.2 lbs of sugar and boil until you have gel. If you want something different, add in a teaspoon of gingerbread spice into the jam to enhance flavour. Or how about adding an ounce of grenadine and an ounce of tequila (add tequila after the jam is cooked) and making tequila sunrise jam?
.
Click to expand...
Generic said:
No extra pectin needed. About 2 lbs. Cut off the top, the bottom, then slice. Put into 10 c of water and let sit overnight, in the morning you boil it down to about 1/4 of what it was then add 2.2 lbs of sugar and boil until you have gel. If you want something different, add in a teaspoon of gingerbread spice into the jam to enhance flavour. Or how about adding an ounce of grenadine and an ounce of tequila (add tequila after the jam is cooked) and making tequila sunrise jam?
Click to expand...
That seems pretty easy. Do you have to boil the marmalade in the jars like you do with berry jam? I've never used pectin, just sugar and boiling.
 
Morticia said:
Generic said:
Morticia said:
Generic said:
seashanty said:
wow. Aren't you in winter? I always make jams in summer ... ? Is it because you like to cook in winter?
Curious about marmalade my late mother loved it, maybe I should try to make some..
Click to expand...
No time to make jam in the summer. But Seville oranges, grapefruit, blood oranges, clementines are all winter fruits. So I'm making batches now. And there are other fruits that are in season now or don't have seasons... pineapples, bananas or hold on for a long period like apples. And after that are the frozen fruits. I should have a cupboard full before the spring comes.
Plus I have a few recipes to try this year including a maple walnut spread.
.
Click to expand...
Do the Clementines work well?
.
Click to expand...
No extra pectin needed. About 2 lbs. Cut off the top, the bottom, then slice. Put into 10 c of water and let sit overnight, in the morning you boil it down to about 1/4 of what it was then add 2.2 lbs of sugar and boil until you have gel. If you want something different, add in a teaspoon of gingerbread spice into the jam to enhance flavour. Or how about adding an ounce of grenadine and an ounce of tequila (add tequila after the jam is cooked) and making tequila sunrise jam?
.
Click to expand...
Generic said:
No extra pectin needed. About 2 lbs. Cut off the top, the bottom, then slice. Put into 10 c of water and let sit overnight, in the morning you boil it down to about 1/4 of what it was then add 2.2 lbs of sugar and boil until you have gel. If you want something different, add in a teaspoon of gingerbread spice into the jam to enhance flavour. Or how about adding an ounce of grenadine and an ounce of tequila (add tequila after the jam is cooked) and making tequila sunrise jam?
Click to expand...
That seems pretty easy. Do you have to boil the marmalade in the jars like you do with berry jam? I've never used pectin, just sugar and boiling.
.
Click to expand...
The normal 10 minutes processing if you don't want to keep them in the fridge/freezer.
Oh, I forgot 6 Tbsp lemon juice (bottled is fine) or a 1/3rd of a cup plus 2 tsps.
I keep packets of pectin in the house. Pretty easy if you need it. You add a packet and some lemon juice. Some fruit won't gel without it. It's natural.
In the case of citrus the pectin is in the peel, which is why you use the whole peel.
 
Just bought 5 lbs of Clementines. Starting the process tomorrow.
Found my Ball Canning book. Flipped to the index looking for marmalade. 'Opossum' jumped off the page. Gotta love this book.
 
Morticia said:
Just bought 5 lbs of Clementines. Starting the process tomorrow.
Found my Ball Canning book. Flipped to the index looking for marmalade. 'Opossum' jumped off the page. Gotta love this book..
Click to expand...
I had to look that up.... and now I really wonder about people from where you are...
 
Generic said:
Morticia said:
Just bought 5 lbs of Clementines. Starting the process tomorrow.
Found my Ball Canning book. Flipped to the index looking for marmalade. 'Opossum' jumped off the page. Gotta love this book..
Click to expand...
I had to look that up.... and now I really wonder about people from where you are...
.
Click to expand...
Generic said:
I had to look that up.... and now I really wonder about people from where you are...
Click to expand...
It's an old book. You don't have possum in your neck of the woods?
Actually, the newer version of this book uses a lot more store bought stuff. So I'm glad I found my 80's copy. 1980's.
 
Morticia said:
Generic said:
Morticia said:
Just bought 5 lbs of Clementines. Starting the process tomorrow.
Found my Ball Canning book. Flipped to the index looking for marmalade. 'Opossum' jumped off the page. Gotta love this book..
Click to expand...
I had to look that up.... and now I really wonder about people from where you are...
.
Click to expand...
Generic said:
I had to look that up.... and now I really wonder about people from where you are...
Click to expand...
It's an old book. You don't have possum in your neck of the woods?
Actually, the newer version of this book uses a lot more store bought stuff. So I'm glad I found my 80's copy. 1980's.
.
Click to expand...
Apparently it's not on this side of the river.
 
Generic said:
Morticia said:
Generic said:
Morticia said:
Just bought 5 lbs of Clementines. Starting the process tomorrow.
Found my Ball Canning book. Flipped to the index looking for marmalade. 'Opossum' jumped off the page. Gotta love this book..
Click to expand...
I had to look that up.... and now I really wonder about people from where you are...
.
Click to expand...
Generic said:
I had to look that up.... and now I really wonder about people from where you are...
Click to expand...
It's an old book. You don't have possum in your neck of the woods?
Actually, the newer version of this book uses a lot more store bought stuff. So I'm glad I found my 80's copy. 1980's.
.
Click to expand...
Apparently it's not on this side of the river.
.
Click to expand...
Generic said:
Apparently it's not on this side of the river.
Click to expand...
Southern Ontario and BC. Otherwise it's too damn cold.
 
Morticia said:
Generic said:
Morticia said:
Generic said:
Morticia said:
Just bought 5 lbs of Clementines. Starting the process tomorrow.
Found my Ball Canning book. Flipped to the index looking for marmalade. 'Opossum' jumped off the page. Gotta love this book..
Click to expand...
I had to look that up.... and now I really wonder about people from where you are...
.
Click to expand...
Generic said:
I had to look that up.... and now I really wonder about people from where you are...
Click to expand...
It's an old book. You don't have possum in your neck of the woods?
Actually, the newer version of this book uses a lot more store bought stuff. So I'm glad I found my 80's copy. 1980's.
.
Click to expand...
Apparently it's not on this side of the river.
.
Click to expand...
Generic said:
Apparently it's not on this side of the river.
Click to expand...
Southern Ontario and BC. Otherwise it's too damn cold.
.
Click to expand...
Saved!
 
Morticia said:
Just bought 5 lbs of Clementines. Starting the process tomorrow.
Found my Ball Canning book. Flipped to the index looking for marmalade. 'Opossum' jumped off the page. Gotta love this book..
Click to expand...
Morticia said:
Just bought 5 lbs of Clementines. Starting the process tomorrow.
Found my Ball Canning book. Flipped to the index looking for marmalade. 'Opossum' jumped off the page. Gotta love this book.
Click to expand...
Canned opossum. Breakfast of Champions.
I must tell you a story because the Ball factory was located in my town for 75 years. It was relocated here from Buffalo, NY because natural gas was abundant, cheap, and the city fathers here gave them all the land they needed to build the factory. But they had a problem finding laborers. The farm boys didn't want to go to work in a hot dark factory, so the Balls had to send recruiters to Tennessee and Kentucky where the employment opportunity of working in a glass factory was far superior to working in a coal mine. I suspect that recipe must have originated in one of those Tennessee hills or "hollers".
 
Innkeep said:
Morticia said:
Just bought 5 lbs of Clementines. Starting the process tomorrow.
Found my Ball Canning book. Flipped to the index looking for marmalade. 'Opossum' jumped off the page. Gotta love this book..
Click to expand...
Morticia said:
Just bought 5 lbs of Clementines. Starting the process tomorrow.
Found my Ball Canning book. Flipped to the index looking for marmalade. 'Opossum' jumped off the page. Gotta love this book.
Click to expand...
Canned opossum. Breakfast of Champions.
I must tell you a story because the Ball factory was located in my town for 75 years. It was relocated here from Buffalo, NY because natural gas was abundant, cheap, and the city fathers here gave them all the land they needed to build the factory. But they had a problem finding laborers. The farm boys didn't want to go to work in a hot dark factory, so the Balls had to send recruiters to Tennessee and Kentucky where the employment opportunity of working in a glass factory was far superior to working in a coal mine. I suspect that recipe must have originated in one of those Tennessee hills or "hollers".
.
Click to expand...
West Virginia went to Akron when glass AND coal went in the tank.
 
Smells citrtusy in the house! Yum! Probably have enough for another batch.
 
Marmalade on toast for breakfast. Yay! It came out fine. Same as berry jam - knock off one cup of sugar.
Another batch in the works. Now I know why marmalade is so expensive. It's not the ingredients (about $6 for 8 pints, which is way cheaper than berry jam!). It's the labor! It's a 3 step process just to cook it down, not even counting the processing of the filled jars.
But, it was fun and one more thing I can say I've done.
 

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