This recipe for Meyer Lemon and Cara Cara marmalade was printed in the Boston Globe, courtesy of Bonnie Shershaw, who makes jams commercially. It sounds wonderful.
9 Meyer lemons
3 Cara Cara oranges
1 cup water
3 cups sugar
Wash lemons and oranges. Quarter and seed lemons. Quarter oranges. Pulse in a food processor until fruit is in 1/4 inch pieces. Combine lemons, oranges and water. Cover and let stand overnight.
Transfer to a heavy saucepan. Heat until mixture begins to boil. Add sugar. Let it bubble, stirring often with a long-handled metal spoon for 20 minutes, or until a little of the mixture dropped from spoon forms thick drops. The mixture will thicken as it cools.
Pour into 6 sterilized half-pint canning jars. Seal and let cool completely. Will store for a year; once open, it will last for 6 months in fridge.
Sunday, November 8, 2009
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ReplyDeleteDo you peel the oranges and lemons before cutting them up?
ReplyDeleteNo, you don't need to peel the fruit. Just cut them up after washing them well.
ReplyDeleteFor a more local connection, the Dominican Sisters in Houston have several orange trees on their property and have become semi-famous for their Orange Marmalade sold every year at their Fall craft sale. They are fairly generous with recipes, ask our own Sister Emily at Kelly.
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