BLOOD ORANGE MARMALADE

From Food Wishes

Ingredients:

4 or 5 blood oranges, rolled and halved

Sugar, to equal total volume of zest and juice (approx. 1 3/4 c)

1/2 lemon, juiced

Methodology:

Juice oranges, reserving juice in a large measuring vessel (note volume, juice should equal at least 1 c).

Juice lemon, adding juice to vessel.  

Cut each juiced orange (and one lemon) half in half, longitudinally, and then in half latitudinally, so you have 8 rounded wedge-shaped pieces of pulpy peel. Scrape the pulp off and add it to the reserved juice.  Pare down the peel from the pith side, removing the pith until you begin to see the pores.  

Place all pared peel into a saucepan, and cover with 6 c cold water.  Bring to boil, reduce to simmer, and cook until peel is very soft, 45 - 60 minutes.

Drain peel, allow to cool, finely julienne, and add to cup measure.  Note final volume, then pour into saucepan (no need to wash), and add an equal volume of granulated sugar.

Add half the juice volume (in this case, 1/2 c) of water, and bring to boil.  Simmer, stirring continuously, until marmalade thickens slightly and reaches 220°F.

Pour into sterilized jars, or store in refrigerator.

As written, this mixture makes 3 half pint jars of marmalade.

RHUBARB SHRUB

 From Christina Chaey's Gentle Foods Substack newsletter

Ingredients:

2 c rhubarb stalks, sliced 1/2" thick, divided

1 c (200 g) sugar

1/4 c water

1 c vinegar (sherry or rice)

Methodology:

Place half the rhubarb in a heatproof bowl.

Combine the remaining rhubarb, sugar and water in a small saucepan and bring to simmer over high heat, stirring occasionally.  Scrape mixture into heatproof bowl with remaining rhubarb and stir to combine. 

Let the mixture sit at room temperature for a few hours, stirring occasionally. 

Add vinegar and stir to combine.  Taste and add more sugar or vinegar as you please - it should be equal parts sweet and tart.  Cover the container and chill mixture for at least 24 hours, up to 3 days, until you're happy with the flavor. 

Strain the shrub and store for up to 6 weeks, refrigerated.  The solid pieces of rhubarb are great for snacking or stirred into yoghurt. 

Serve by stirring a few teaspoons into a glass of seltzer. 

SEVILLE ORANGE MARMALADE

Recipe adapted from The Wednesday Chef

Makes approx. 6 half-pint jars

Ingredients:

6 Seville oranges, well scrubbed.  Weigh in grams and note the weight.
Approx. 980 g granulated sugar, or the same weight as the oranges
2 vanilla beans, cut in half lengthwise and seeds scraped
1 Meyer lemon, juiced


Methodology:

Cut the oranges in half, and juice through a mesh strainer into a large, non-reactive pot.  Remove the pips from the strainer and tie up in a cheesecloth bundle.  Place the bundle in the juice-filled pot.  Scrape out the remaining fruit pulp from the strainer and add to the pot.

Cut each orange half into thirds, and then cut those strips width-wise as thin or thick as you'd like.  Place these in the pot as well.  Top with water in the same weight as the oranges, or approx. 1 liter.  Leave to soak overnight, or up to 24 hours.

Bring the pot to a boil and simmer gently with the lid on for around 1 - 1 1/2 hours, or until the peel is soft and nearly translucent, stirring occasionally.  Remove the cheesecloth bundle and squeeze well to remove any remaining juice.

Pour the sugar and lemon juice into the pot and simmer, lid off, until the marmalade reaches 218°F.  Mix in the vanilla seeds, then cut the pods into 3 or 4 segments each and add them into the pot.  Stir well.  Pour into sterilized jars, making sure each jar has a piece of vanilla bean, and tighten the lids.  Turn upside-down and leave to seal on the counter for 12 hours.  Once sealed, clean off the jars, label and store. 


To sterilize jars:

Wash with hot water and soap.  Rinse and allow to dry.  Place upright on a baking sheet in a 275°F oven for 20 minutes.  Meanwhile, boil the lids for 5 minutes.