It’s winter. Your favorite fruit might be months off, but it’s time to REVEL in the glorious citrus available now in Northern California. We’ve been enjoying the last of the mandarins and the Marian Farms navel oranges from Alameda Natural Grocery (yes, they still have them).
If you’re up for a kitchen project this weekend, you can put up a batch of marmalade. It’s a few more steps than strawberry jam, but oh so worth it!
Check out the step-by-step photos with tips, based on the brilliant techniques in Rachel Saunders’ The Blue Chair Fruit Jam Cookbook.
Because you’re much most likely to have a tree laden with lemons (we see them all around the East Bay) here’s a simple recipe for Meyer lemon marmalade.
Jam and Marmalade Resources:
David Lebovitz’ (simpler) Seville Orange Marmalade Recipe
Online Class (Jam and Marmalade) on Craftsy/Bluprint
*Live* Class at Preserved in Oakland with Rachel Saunders Sunday March 8th: Making Marmalade
1 hour (over 2 days)
4 hours (mostly unattended)
12 (8-ounce) jars
On Day 1, in a large nonreactive saucepan, cover the orange and lemon wedges with 1 inch of water (about 8 cups) and bring to a boil.
Cut a piece of parchment paper to land over your bubbling fruit. This will help it stay submerged in the water. You may also need to add more water over the course of cooking.
Simmer for 3 hours, or until the fruit is very soft and the liquid is thickened.
Pour hot fruit and liquid over a large strainer set over another container (pasta pot and strainer are perfect for this).
Cover and let drip overnight on counter.
While your fruit wedges are simmering, prepare a separate pot to boil the orange slices. Cover with cold water and boil for 5 minutes.
Drain the orange slices, discarding liquid. Bring to a boil again in fresh water, then turn heat down to medium.
Simmer for 2 hours (or until very tender), keeping fruit submerged as in step above.
Cover and let rest in liquid overnight at room temperature.