I think I'm up to 8 batches of marmalade this winter/spring. Some batches have been bigger than others. Mostly it's just been cooking up Satsuma peels. This time I juiced some citrus for sherbets, and am going to cook up the rinds instead of zesting them. Lemons from the UCSB GHGP garden, blood oranges from the co-op. Pretty.
The basic method is to slice them up and let them marinate in water or what I'm calling pectin tea -- you boil/simmer seeds, the stringy white bits, pith etc. to get natural pectin -- for a day or so at the beginning. Then heat, cool, heat, cool over a couple of days, then add sugar and heat one more time.
I think I'm up to 8 batches of marmalade this winter/spring. Some batches have been bigger than others. Mostly it's just been cooking up Satsuma peels. This time I juiced some citrus for sherbets, and am going to cook up the rinds instead of zesting them. Lemons from the UCSB GHGP garden, blood oranges from the co-op. Pretty.
The basic method is to slice them up and let them marinate in water or what I'm calling pectin tea -- you boil/simmer seeds, the stringy white bits, pith etc. to get natural pectin -- for a day or so at the beginning. Then heat, cool, heat, cool over a couple of days, then add sugar and heat one more time.
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