March Marmalade Madness
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March 18, 2010
- Posted by: margaret
- Allison Duffy demonstrates proper canning techniques
Last weekend, we celebrated our inner anglophiles with an amazing marmalade-making workshop led by University of Maine Cooperative Extension Master Preserver Allison Duffy. On an unseasonably warm morning, five of us hovered around the stove, learning (or getting a refresher course on) the basics of choosing the right ingredients for preserving, working with pectin, and canning safely.
At the farm, we’re increasingly trying to preserve and “put up” our own produce. Not only does it taste great, but it lets us extend our region’s short growing season by eating from the garden and orchard throughout the year. We’re still new to canning, but Allison has agreed to come back to lead three more classes this year: Strawberry Jam on July 10, Canning Tomatoes on September 11, and Applesauce on October 9. Check our Homesteading Workshops schedule for more details.
We may never grow oranges in Maine, but we’ll definitely be making this marmalade again–it was bright, just bitter enough to have a bite, and tasted fantastic on scones!
Allison Duffy’s Orange Marmalade Yields 14 cups * 8 oranges (preferably organic, since you’re using the peel) 1 grapefruit (preferably organic) 6 tablespoons bottled lemon juice 5 cups sugar 9 teaspoons Pomona’s Pectin powder 6 teaspoons calcium water (included in pectin box and prepared according to packet instructions)
* Thoroughly wash grapefruit and oranges. Peel, seed, remove membranes, and finely chop the fruit’s flesh. Thinly slice the peel from 4 of the oranges, discarding the rest of the peels (after the class, we candied them). In a medium-size pot, bring the fruit and sliced peel to a boil with 6 cups of water. Simmer, covered, for 20 minutes, stirring occasionally. Remove fruit from heat and measure–you should have 12 cups. Combine cooked fruit in a saucepan with the lemon juice. Add 6 teaspoons of calcium water to the pan and stir well. In a separate bowl, combine the sugar with the pectin powder. Mix thoroughly. Bring the fruit mixture to a boil. Add the sugar/pectin mixture and stir vigorously, 1-2 minutes, to dissolve the pectin. Return to the boil, then remove from heat. Fill hot, sterilized, 8 oz. jars, leaving 1/4″ head space. Wipe rims clean. Screw on 2-piece lids. Place filled jars in boiling water to cover. Boil 10 minutes. Remove from water and let jars cool undisturbed on a counter, preferably overnight. Check seals. *
- Wiping the rims of marmalade jars before sealing
- Jars of marmalade seal in a boiling water bath canner
