PrissyCook

Over the summer I was graciously invited to a jam session. I know what you’re thinking, with my mad tambourine, killer harmonica and finger cymbal skillz why wouldn’t I be invited to a jam session, but this one was food related. A group of about 8 tackled making homemade Prickly Pear Jam. I gotta say, I think it was a success.

Since then I’ve tackled a few more batches, but more so I’ve been reading a lot, trying to absorb some tricks of the trade and get an idea of basic methods. Some bloggers I’m most intrigued with lately are: Food in Jars, Tigress in a Jam and Modern Beet.

This year citrus has rained upon me. One gift was a dozen blood oranges. Inspired by the Can Jam going on over at Tigress, I started researching recipes and flavor combinations. Orange and rosemary stood out the most to me. It was a flavor combination that appeared to have variety and depth without going into the sweet savory category.

I am new to canning so many things are new to me. Newly learned:

• Pectin isn’t a necessary ingredient
• Using the cold plate method to determine if jam has set
• Observing the boiling bubbles to determine if the jam has set

I loosely followed Modern Beet’s listed below:

Blood Orange Marmalade with Rosemary

Adapted from The Herbfarm Cookbook by Jerry Traunfeld

2.5 lbs blood oranges

2 large meyer lemons

6 cups cold water

8 cups sugar

6 6-in sprigs rosemary, wrapped in a single layer of cheesecloth and tied with twine

Special Equipment:

6 pints worth of canning jars (I used three pint jars plus 6 half-pint jars), and corresponding two piece lids

2 large pots

Thoroughly wash oranges and lemons. Slice in half vertically, place cut side down, then slice into thin (1/16th inch) half moons. Remove seeds as you come across them. Place slices in a large pot and cover with the water. Let soak at room temperature for 12 to 24 hours. (This releases the pectin and softens the rind)

The next day, bring the pot to a boil and boil steadily for 30 minutes. Stir in the sugar and rosemary bundle and cook at a steady boil until the mixture has softly gelled (To check this, put a small plate in the freezer to chill. Once the plate is cold, drop about 1/2 t of the jelly onto the plate and place in the refrigerator for 1-2 minutes. Remove the plate from the refrigerator and push the top of the jelly with your finger; if it wrinkles, it is ready; if it stays smooth, then continue to boil). Note: keep an eye on the pot so that it does not boil over

Meanwhile, sterilize the jars by placing them in a large pot of boiling water for 10 minutes. Sterilize the lids and bands by dropping them into the boiling water for the last two minutes of the boiling. Remove from heat, but leave jars and lids in water until ready to use. Then, remove from water and drain.

Remove rosemary bundle from marmalade. Ladle the hot marmalade into the canning jars, filling about 1/4 inch from the top. Place lids on top of jars and screw bands on until finger tight. Flip jars over onto a clean towel and allow to cool undisturbed. When the jars have cooled, check that each has sealed properly (there should be no give in the center portion of the lid). If any jars did not seal, place in the refrigerator. The sealed jars will keep for many months.

(Note: you may need to sterilize the jars in batches unless you have a very large pot. To do this, boil as many jars as will fit in the pot. Remove, and place in a sink full of very hot water until ready to use. Repeat until you’ve sterilized all of the jars and lids)

via Blood Orange Marmalade with a Hint of Rosemary | Modern Beet.

Share/Save

Tags: Arizona, Blood Orange and Rosemary Marmalade, citrus, food in jars, modern beet, orange marinade, tigress in a jam