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.

Bread and Butter Pickles

My first taste of a home-preserved harvest was a jar of bread and butter pickles my grandfather had made for Christmas celebrations when I was a child. I remember thinking those crisp and sweet disks were the most delicious pickles I had ever had. Truth be told, I still prefer these pickles to their dill counterparts (no offense to them; they'll be put up before the end of summer, too, using freshly-picked dill heads and garlic from the garden).

With an abundance of cucumbers on hand, I decided to try out this tested and true Ball Blue Book recipe for bread and butter pickles, canned for shelf stability using the boiling-water bath method.

Bread and Butter Pickles
makes about 7 pints

Ingredients:

• 4 lbs 4-6 inch cucumbers, cut into 1/4 inch slices
• 2 lbs onions, thinly sliced
• 1/3 cup canning salt
• 2 cups sugar
• 2 tbsp mustard seed
• 2 tsp turmeric
• 2 tsp celery seed
• 1 tsp ginger
• 1 tsp peppercorns
• 3 cups vinegar

Directions:

Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes and let stand 1 1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Rebekah

Image by Rebekah Carter (2011). Recipe from the Ball Blue Book Guide to Preserving.

Preserving the Flavors of Fall: Making Pear-Cranberry Jam with Bonnie Shershow

This past Tuesday evening, a group of locals enthusiastic about eating and preserving farm-fresh food gathered at Waltham Fields Community Farm to take part in our holiday jam workshop. Bonnie Shershow of Bonnie's Jams explained her process for making delicious jams using only fresh fruit, water, and much less sugar than many commercial jams on the market. With supplies on hand, Bonnie showed participants her step-by-step jam making process and sent them home with the fruits of their labor: a lovely jar of pear-cranberry jam! The following the recipe was used during our workshop. Make it at home for family and friends!

Bonnie's Jams
www.bonniesjams.com

Pear-Cranberry Jam
Makes approx. 12-13 8 oz. jars

The Ingredients:

• 5 lbs of pears (approx. 14 pears), peeled and cut into 1-2 inch cubes
• 6 cups of water
• 2 lbs of whole fresh cranberries
• 4 1/2 cups sugar
• 1/2 cup lemon juice (approx. 8 lemons)

How to Make it:
In a large pan, place cut pears and water over medium-high heat for 20 minutes. Add the cranberries and sugar; continue to cook for 30 minutes. Mash any pears that are still in chunks and continue cooking for another 15-20 minutes. Add the lemon juice and cook another 5 minutes. Fill clean jars and cap with new lids. The temperature of the jam should be 210 degrees F when placed in the jars.