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Thursday, March 17, 2011

The Marmalade Chronicles Umbrella Post

The basic method: juice your citrus, drink the juice or save for the marmalade (you'll use it in a couple of days). weigh your peels, then slice them up. marinate in water or pectin tea -- you boil/simmer seeds, the stringy white bits, pith etc. to get natural pectin, and then strain it through a coffee filter -- for a day or so. Then heat, cool, heat, cool over a couple of days. add juice, or not. add sugar (same weight of sugar as weight of the peels) and heat one more time, to 220. I can it by putting the hot marmalade in hot, sterile canning jars, top with a canning lid that's been simmering in water for 10 minutes. Tighten the ring. It seals as it cools.  

2011 #1 Matilija satsuma.
2011 #5 Satsuma + lime.
2011 #7 Lemon + blood orange.
Lemon from eggbeater. She is such a good writer.

2012 Zucchini Lemon

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