January 2017: Marmalade.
I am participating in the Food in Jars Canning Mastery Challenge. First up, January = Marmalade. I’ve not made much marmalade but fell in love with it last year while in Cortona. The B&B where we stayed served the most wonderful orange and lemon/pear marmalade. We asked the host for the recipe and I’ve made the refrigerator marmalade a few times to great success and delight. I have however wanted to make a canned variety but was always intimidated by the number of steps involved and frankly, the amount of sugar. Knowing the pith of the citrus rind is good for you, I decided to dive in and acknowledge the sugar needed.
First up I used some Meyer lemons I bought while in Santa Barbara and some Seville’s I got at PCC to try and easy canned marmalade that uses the whole orange. So good!! So I made more, using up the tangelo’s I had from my dad’s tree in Palm Desert. I had planned on making Arancello but never got around to it. I am so glad as the marmalade is so flavorful, vibrant and the right tart/sweet. I am hoping there are more on his tree in March when I visit as 5 jars I made will go quickly!