The Can Jam has begun! Short version: Can a monthly ingredient, from now until December. Long version: here at Tigress in a Jam.
I made Buckwheat Honey & Lemon Marmalade adapted from Food In Jars, and combined with the methodology in the Joy of Cooking.
Okay, so I didn’t read the direction exactly right, but things still set up beautifully, so I think it’s a-okay!
9 organic lemons
1 cup buckwheat honey
2.5 cups white sugar
1 package no sugar needed fruit pectin
1.5 cup water
- Put lemons in freezer for 5 to 10 minutes prior to slicing with a sharp knife.
- For each lemon: cut off just enough of each end to reach the flesh of the fruit. Halve length-wise. Slice into strips about 5-7 mm wide: you will have a bunch of semi-circle shapes. Chop the strips into small square-ish chunks of peel+flesh, place into medium-sized bowl and repeat with the rest of the lemons. Remove seeds as necessary and reserve.
- Add enough water to lemon bowl to cover them. Pay attention to how much water you add. I added about ¾ cup, so added another ¾ cup during cooking. Cover and place in fridge for 6 hours or overnight to soften the peel.
- Next day: simmer the fruit in a medium saucepan with the rest of the water until the peel is tender and can be broken with a wooden spoon against the side of the pot.
- When peel is tender, add the honey and 1.5 cups of the sugar. Wrap reserved lemon seeds in cheesecloth and toss it in the pot. Bring to a boil, then reduce heat and simmer for 30 minutes. *Once sugar and honey are both incorporated, taste your marmalade to see if it is sweet enough. Add sugar until it makes you smile..
- Add pectin and let boil gently for 5 minutes.
- Remove from heat and fill sterilized jars. Process for 10 minutes at sea level (I did 20 minutes here in Calgary at 3300 ft).
- Remove from canner and let sit overnight to allow pectin to fully activate.
This made about 2 pints.
Marmalade and Hoar Frost
I don't even know if I've ever had marmalade before this. Maybe only from a little half-ounce packet at Nellie's (ugh). And even though it turned out firmer than what would be optimal, it is quite delicious, and a good balance between bitter and sweet.
My in-use jar of marmalade.