Last week I had a craving for marmalade and decided to make my own. I made a tiny batch of the Cara orange marmalade from Food in Jars.
Marmalade is the ideal winter canning project because citrus is in season now. You start by peeling the zest off your fruit with a vegetable peeler, and cooking it in water until it softens. Then you cook the softened zest and water with sugar and your fruit, which you have separated from the pith and membranes. Once it reaches the right consistency, you ladle it into jars and process in a hot water bath.
The recipe I used also calls for fresh ginger juice, which you make yourself by combining ginger and water in a food processor and then straining it through a sieve. I haven't opened my marmalade yet, but when I was testing it to see if it was set, I thought to try some with a bite of dark chocolate. I love ginger + chocolate, and I love orange + chocolate, so ginger + orange + chocolate was divine.
|Two oranges = two half pints (almost)|
What are your thoughts on marmalade? Did you cook anything interesting this weekend?