Archive forcondiments

sour orange marmalade

August 29, 2009 @ 4:28 am · Filed under condiments

sour orange marmalade

Sour Orange Marmalade

2 pounds sour oranges (about 6 medium-size)
2 quarts water
3 pounds granulated sugar
1/2 teaspoon salt

Remove the peel from two oranges. Slice this peel very thin and cover with water. Boil until tender, adding additional water as it boils away. (Change the water often if the flavor becomes too bitter.)

Peel the remaining oranges (the peel may be stored in freezer for later grating uses). Boil the pulp in 2 quarts water until very soft. Strain through a bag with pressure. Re-strain without pressure. Mix this juice with the drained peel, the sugar, and the salt and boil until the jelly stage is reached. Let stand until slightly cool. Stir and pour into hot sterilized jars and seal with paraffin.

If it takes a lot of words to say what you have in mind, give it more thought. — Dennis Roch

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    blackberry jam

    July 21, 2009 @ 3:19 am · Filed under condiments

    blackberry jam

    Blackberry Jam

    2 quarts fresh blackberries (1/4 of which are unripe)
    6 cups granulated sugar

    Wash berries and cook in saucepan over moderate heat until juice begins to flow and berries are soft. Run through a food mill to obtain juice and pulp. Measure out 4 cups of juice and pulp mixture and place in preserving pot. Bring to a boil. Add sugar and cook over moderate heat until candy thermometer reaches about 220 degrees F (about 30 minutes).

    Pour into jars and seal. Extra juice and pulp may be kept in refrigerator for 2 weeks or frozen for making another batch of jam later.

    Yields 6 half pints.

    Our opinions do not really blossom into fruition until we have expressed them to someone else. — Mark Twain

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      tangy orange marmalade

      June 10, 2009 @ 9:01 pm · Filed under condiments

      tangy orange marmalade

      Tangy Orange Marmalade

      3 thin-skinned oranges
      2 lemons (or limes)
      1 1/2 cups water
      1/8 teaspoon baking soda
      6 cups granulated sugar
      1/2 of 6 ounce bottle liquid pectin

      Wash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Bring to a boil. Cover and simmer 20 minutes, stirring occasionally.

      Dice pulp, discarding center membrane and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10 minutes.

      Measure 3 1/2 cups of the mixture into a large saucepan. Add sugar and mix well. Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin immediately. Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes. Ladle into hot sterilized jars and seal with paraffin.

      Do not wait for extraordinary circumstances to do good try to use ordinary situations. — Jean Paul Richter

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