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Marmalade Day!

As most of you know, yesterday was a snow day. It was heavily freezing rain here, and so we were house bound. I had been meaning to attempt making marmalade for a while now, and finding that I had just enough citrus fruit in the fridge and sugar in the pantry it happened!  I have also been loving the Food in Jars website and cookbooks for a while and there just happened to be this.

The kids didn’t mind this project as it gave them more screen time.

I had always heard that marmalade was time consuming. Most of my preserving knowledge has come from our dear friend Mrs. Paddle who makes many of the preserves we sell on the farm. I love the way she  is always excited to find Seville oranges or some other citrus fruit in winter for her marmalade. I know from working with her in the summer months that not just any fruit will do. (I feel like I might have let her down a little considering the state of the fruit in my fridge)

Just enough oranges, lemons and grapefruit in the fridge to do the trick!

Just enough oranges, lemons and grapefruit in the fridge to do the trick!

I decided to use this Food in Jars recipe for my first ever attempt. I will say that I am glad I have this peeler on hand. The Food in Jars recipient talks about peelers, and I now know why. I bought it in a great little kitchen store downtown Guelph about 11 years ago and I have loved it ever since! Perhaps it’s a bit odd to remember these details given that most of my memory is not that great….but LOVE is what I have for this object.

This peeler, if I remember correctly was labelled "for soft fruit" but I have used it for everything under the sun!

This peeler, if I remember correctly was labelled “for soft fruit” but I have used it for everything under the sun!

Next was chopping, this is the part that might deter you from making marmalade. (think quite small, you wouldn’t want a large piece of peel to chew on) I can feel my arm muscles today but feel happy that I took the time to ensure even pieces.

After I took this picture, I decided to switch to a bigger knife...it was a good choice!

After I took this picture, I decided to switch to a bigger knife…it was a good choice!

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Taking off the pith.

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So pretty.

 

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Seeds, pith and membranes bundled up and tied up in cheesecloth. Apparently, there is lots of natural pectin in these things and so they are added to the boiling preserve.

 

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I used my candy thermometer to watch the temperature.

Now, according to the recipe, you boil until the marmalade ingredients  reach, and can hold a temperature of 220 degrees which should take approx. 30-40 min. After 50 min, mine was not yet there and not wanting to burn the marmalade, I decided to cheat and add a box of pectin.

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Yum!

Today I am enjoying a lovely winter treat. Well worth the effort! I can’t wait for the next challenge!

Christine Paul 176 posts

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