Tuesday, January 19, 2016
Take one of the coldest days in January, add some fresh cara cara oranges and a couple of Meyer lemons and make one of the best jams I have ever made. Although it took two days and a lot of boiling, it still was easier than my peach fiascos at a hundred degrees in August. So starts my year in jams and preserves. I have big ideas for this year and this blog. I sure hope I can continue this year.
Let's hope this is one resolution I can keep!
Recipe for cara cara marmalade ( no pectin)
4-5 cara cara oranges
2 Meyer lemons(if available if not any fresh lemons)
6 cups water
6 cups sugar
Slice fruit very thin and reserve any seeds or extra peel. Put the reserve end peels and seeds into a cheesecloth bag, place fruit juices and water into a large kettle and bring to a full boil. Turn off and Cover and let sit overnight.
Bring the mixture to a full boil and boil for an hour to reduce some of the liquid. Add the sugar and boil until you reach 220 on a candy thermometer or until it thickens. Pour into jars and process for ten minutes. This makes about 8 jars of jam.