Classic Marmalade

'Tis the season for quality citrus. Let the distinctive aroma and taste of oranges, lemons, and grapefruits in the form of homemade marmalade whisk you away from the cold, dark days of winter in New England to memories of warmer seasons and places. The following recipe, which utilizes the whole fruit (pith, membrane, and seeds are added for the natural pectin they yield when boiled), makes for a sweet and slightly bitter preserve to spread on bread and other baked goods, stir into plain yogurt, or brush on pork, poultry, or fish as a glaze.

Classic Marmalade
Makes about 7 half-pints

4.5 lbs of citrus fruit*, whole (I used only navel oranges)
6 cups sugar
4 cups zest poaching liquid
*Should yield roughly 2.5 cups zest and 4+ cups flesh

Instructions:

Wash/scrub all fruit. Using a paring knife or vegetable peeler, remove zest from fruit, leaving as much pith on the fruit as possible. Cut the zest into thin slices, about 1/8 to 1/4 inch thick; longer zest "ribbons" may need to be cut in half as well. In a medium-sized pot, add zest ribbons to 6 cups of cold water; bring to a boil, reduce heat, and simmer for 30 minutes.

In the meantime, separate the fruit from the pith, seeds, and membrane (watch this 48-second tutorial to see how the pros do it) into two bowls. Bundle the pith, seeds, and membranes in cheesecloth, tying off tightly to ensure no pieces escape.

Drain the zest, reserving 4 cups of poaching liquid in a large, non-reactive pot (stainless steel or enameled cast iron work well). Add poached zest, raw fruit, sugar, and the cheesecloth bundle to the pot and bring to a boil; cook vigorously until the marmalade reaches and sustains 220 degrees F for at least a minute (takes about 30-45 minutes). Remove the pot from heat and gently stir for a minute to help evenly distribute the zest throughout the marmalade.

Fill sterilized jars and process for five minutes in a boiling water bath canner for shelf-stability.


Rebekah

Image by Rebekah Carter (2012). Marmalade recipe adapted from Food in Jars.

Freezing Berries

Don't let family vacations stop you from loading up on the delicate and delicious berries of summer. With a bit of freezer rearrangement, you can enjoy summer's bounty of raw strawberries, raspberries, blueberries, and more all the way into the cool days of autumn (if they last that long).

Freezing Berries

1. After purchasing or picking berries, thoroughly sort through them to remove any damaged, overripe/rotten, or immature fruits.
2. If working with strawberries, hull them (remove the calyx, that green, star-shaped "hat" that sits atop the berry); gently transfer the berries to a colander and rinse under cold running water.
3. If working with strawberries, you may wish to slice them at this point; otherwise, gently spread the berries onto a clean baking sheet in a single layer and place in the freezer.
4. Remove the berries from the freezer as soon as they are frozen in order to avoid freezer burn; quickly transfer to plastic freezer bags or containers and return to the freezer for long-term storage.

Berries can be safely stored for 8-12 months in a freezer kept at 0 degrees F.

My Two Cents:

Some argue that berries should be treated with simple syrup or sugar when being frozen. Although this does help maintain the texture, color, and flavor of berries frozen for several months, it is not necessary as freezing is the method of preservation. Many also pat their berries dry and line their baking sheet with parchment paper, but I do not find either of these steps necessary (however, I do make sure to not put sopping-wet berries straight in the freezer).

While the focus of this post was berries, freezing is an excellent way to preserve many local fruits and vegetables with little to no processing. Check out the National Center for Home Food Preservation's website for specific instructions according to crops of interest.

Rebekah

Images by Rebekah Carter (2011). Instructions for freezing berries referenced from the National Center for Home Food Preservation.