One of the very first recipes I posted to this blog was one for Orange-Ginger Marmalade. I’m having a bit of a hard time wrapping my brain around the fact that I’ve nearly cooked my way through an entire year of canning since then and that it’s time for marmalade, once again.
I’ve learned a great deal about preserves since then, and I think that this approach to marmalade is easier and more sensible that the one I originally took. This one used the outer layer of citrus zest, but discards the inner pith, making for easier chopping and a more tender product. I’m completely delighted with the way that this batch turned out, and last night, when I served it at a party along side a long of goat cheese, I felt so proud that it was something I had made in my own little kitchen.
To begin, weigh your fruit. Conventional fruit is fairly uniform in size these days, but there can still be a great deal of variety in weight, depending on storing conditions and length of time off the tree. I used 2 pink grapefruit, 3 lemons and four navel oranges and had approximately 4 and 1/2 pounds of fruit. Feel free to add or subtract a lemon or orange to achieve the right weight. Scrub your citrus well, so that you can feel good about including all that lovely, fragrant zest in your preserve.
Using a vegetable peeler, remove the zest from your citrus. I tried every peeler I own (at least five) and found that the serrated peeler you see above did the best job. Please take care when using one of these tools though, as those little teeth are incredibly sharp. At one point, I slipped and ended up with a series of punctures in the tip of my pinky finger. Not pleasant when working with acidic citrus.
Once your citrus has been stripped, chop the zest into fine ribbons. I found that the best way to do this was to stack four or five strips of zest and then mince them (mind your fingers!) into bits about 1/4 of an inch wide. I found that my 4 1/2 pounds of fruit yielded approximately 2 1/2 cups of zest bits.
Fill a medium-sized pot with 6 cups of cold water, add your zest ribbons and bring to a boil. Simmer the zest for half an hour, until it’s tender and uniform in color. While it boils…
Use a sharp paring knife to break your naked fruit down. Take a grapefruit and cut the north and south poles off (to give yourself stable bases). Then, working top to bottom, cut the white pith off the fruit (you want to expose the interior surface of the fruit). When all the white pith is removed, use the knife to separate the fruit from the membrane of the fruit (this technique is called supreming and there’s a helpful tutorial over on Coconut & Lime, if my written instructions aren’t doing it for you). Collect the naked segments in a large measuring cup and reserve the membranes and seeds.
When all the fruit has been broken down, gather up the reserved seeds and membranes in a piece of cheesecloth. Bundle it up well and tie off the top, so that none of the seeds can escape. One does this because the seeds, membrane and pith contain a great deal of pectin. You will boil this bundle with the fruit while you make the marmalade, so that you extract the maximum amount of pectin from your fruit.
At this point, the zest should be done boiling. Drain the cooked zest, reserving the boiling water. This liquid has been infused with a great deal of citrus flavor and so some of it will be used in the marmalade.
Finally, it’s time to make marmalade! In a large, heavy-bottomed, non-reactive pot (a stainless steel or enameled dutch oven is your best bet there), combine the zest ribbons, the citrus segments (approximately 4+ cups), 4 cups of the zest cooking liquid, 6 cups of sugar and the cheesecloth bundle.
Bring the pot to a boil. It’s a good idea to use a big pot for this, so that you have plenty of room for the marmalade to bubble. Pair that large pot with a instant read thermometer with a temperature alarm, and you don’t have to watch it the entire time. Set the thermometer to 220 degrees (that’s the point at which the marmalade will achieve set), place the thermometer probe in the pot (balancing it so that you keep the cord away from the burner) and feel okay turning your back to do some dishes (return to it every 4-5 minutes to stir). This will need to boil for 30-40 minutes, in order to reach and sustain 220 degrees.
While it cooks, you can also prepare your canning pot, jars (for this recipe, they need to be sterilized, as this one is only processed for five minutes. I find that the easiest way to do this is to put them in the canning pot when you’re first filling it and bring them up to a boil along with the water), lids (simmer in a small saucepan over medium-low heat to soften the sealing medium) and rings.
Once the marmalade has reached 220 degrees and has stayed there for at least a minute, check the potential set by putting a small dab of the hot marmalade into the middle of a cold plate. Let it sit for a moment and then nudge it with your finger. If the surface wrinkles and seems firm, it is ready. If it is still quite runny, boil it for several additional minutes.
Once the text yields a good result, turn the heat off and remove the pot from the burner. Gently stir the marmalade for about a minute off the heat. I’ve learned over the years that this helps the zest distribute itself evenly throughout your preserve (I hate it when the solids clump towards the top of the jar, and this helps prevent that from happening).
Fill your jars (this recipe makes approximately 3 1/2 pints), leaving 1/4 inch of headspace. When they’re all filled, wipe the rims to remove any sticky residue, apply the lids and screw on the rims. Carefully lower the filled jars into the canning pot (don’t forget to put a rack in the pot). Process in a boiling water canner for five minutes (starting the time when the pot returns to a boil). When the five minutes are up, remove the jars from the pot and let them rest on a towel-lined counter top until the jars are completely cool.
Here’s my serving suggestion: Spread spoonfuls on freshly baked scones, drink black tea with milk and sugar, and pretend you’re in Gosford Park.
And, because I’m so proud of this lovely, fragrant, gently-bitter marmalade, I have a jar to give away. I’ve set that little four-ounce jar you see up there on the right aside for one of you lovely readers. Leave a comment by 11:59 p.m. on Thursday, February 18th, 2010 to enter.
A recipe, in a more conventional format, can be found after the jump.
- 2 pink grapefruit
- 3 lemons
- 4 navel oranges
- 6 cups of sugar
- 4 cups of zest poaching liquid
- Wash and dry the fruit. Using a vegetable peeler, remove the zest from the fruit. Cut the zest strips into a fine confetti. Combine the zest in a pot with 6 cups of cold water. Bring to a boil, reduce temperature to medium high and simmer for half an hour.
- While the zest cooks, cut the white pith away from the fruit and separate the fruit from the membranes (see instructions above for greater detail). Collect the interior fruit in a large measuring cup and set the membranes and any seeds aside.
- When all the fruit has been broken down, bundle the reserved pith and seeds into a length of cheesecloth, tying the cloth well so that no seeds can escape.
- Drain the zest, reserving the cooking liquid.
- In a large stainless steel or enameled cast iron pot, combine zest, citrus fruit, 4 cups of zest cooking liquid, 6 cups of sugar and the cheesecloth bundle.
- Bring to a boil and cook vigorously until the mixture reaches 220 degrees (this takes between 30-40 minutes).
- When the marmalade reaches 220 degrees and sustains it for one minute, remove the pot from the heat. Stir for about a minute off the heat, to help the zest bits become evenly spread throughout the preserve.
- Fill prepared jars (see above for jar preparation instructions), wipe rims, apply lids and screw rings. Lower into a prepared boiling water bath and process for five minutes at a gentle boil (do not start counting time until the pot has achieved a boil).
- When time is up, remove jars from the pot and let them cool completely. When they are cool to the touch, check the seals by pushing down on the top of the lid. Lack of movement means a good seal.