Blood Orange Marmalade
~other citrus can be used instead, such as navel orange and/or grapefruit
Before you start jamming >
MAKE CALCIUM WATER
1. Put 1/2t white calcium powder and 1/2C water in a small, clear jar with lid.
2. Store in refrigerator between uses. Lasts a number of months—discard if settled white powder discolors.
3. Shake well before using.
6C cooked fruit
3T lemon or lime juice
2-3C sugar or 1-11/2C honey
4 1/2t Pectin powder
3t calcium water
How to Prepare
Peel, seed, remove membrane & finely chop 8 blood oranges and 1 meyer lemon. Scrape the white, then thinly slice the peel from 2 oranges and the lemon. Bring fruit to boil with 3c water. Simmer covered 20 min. stirring occasionally.
1. Wash and rinse jars; let stand in hot water. Bring lids and rings to boil; turn down heat; let stand in hot water.
2. Prepare fruit. Measure fruit into a stainless steel pot (or Le Crusseut, or copper if you are so lucky) with weensy bit (2t per 4cup fruit) lemon or lime juice (optional).
3. Add proper amount of calcium water from jar into pan; stir well.
4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of Pectin powder into honey or sugar.
5. Bring fruit to boil. Add pectin-honey or pectin sugar; stir vigorously 1-2 min. while cooking to dissolve pectin. Return to boil and remove from heat.
6. Fill jars to 1/4" of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 5 min. (add 1 min. more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals–lids should be sucked down. Lasts about 3 weeks to infinity once opened.
Note: Pectin completes its jell when thoroughly cool. Color changes over time do not affect flavor or quality. Lemon juice will make your jam brighter (but more tart!).
Secret tip: If mixture foams while cooking, add 1/2t butter or margarine per batch.
Questions that need answers? Call the infamous and wonderful JAMLINE: (413) 772-6816. Real live jammers on call.