Citrus Season is Here!
We always anxiously await citrus season every year because we know that we can consume fresh sweet orange juice with abandon and are no longer forced shell out $7 for each gallon of plastic-packaged, prepared-from-concentrate, who-knows-where-it-came-from, you-call-this-orange-juice-?, orange juice. This year I decided to try my hand at making orange marmalade. I used an Alton Brown recipe from the internet and the taste is good, but it turned out a bit watery. I'd like to perfect my technique and will take any suggestions offered upon me. Two things I learned that surprised me: (1) marmalade doesn't require the use of pectin because the oft-maligned pith naturally contains pectin and the sour Seville oranges have the highest pectin content, which is why they are favored. I also didn't realize the mountain of sugar required -- 3 lbs for 5 oranges. Wow! I decided not to sterilize or seal the jars, as I'm assuming it will disappear quickly nonetheless. My new goal is to make jam, preserves, butters, and marmalades from whatever fruit is in season -- sorry Smuckers, but I think homemade is more smucker-licious!
Wednesday, January 27, 2010 | Labels: Canning and Preserving, Citrus, Jams and Preserves, Oranges | 1 Comments
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