Fresh From Florida Citrus Marmalade
Back in September when I wrote about our move to this house I mentioned that I would be sharing more recipes in the Fresh From Florida series.
Renting a house with a mature backyard orchard is a dream come true. Unfortunately the citrus trees do not get enough sunlight and I suspect that they have not been fertilized properly in the past few years.
Some of the fruit is not pretty to look at but they taste great and that is all that matters.
This was my first time making marmalade and also making a jelly without using pectin. I am happy I attempted it because it turned into a beautifully golden amber yumminess! One thing I will say though is that I am much more appreciative of marmalade. It took me a good long time to scrape the white pith from the citrus peels.
When I reached the point at where I was about to say the heck with it and throw the peel in the pot, pith and all I thought about the flavor of marmalade. Some marmalade is very bitter flavor. That bitterness is what turns some people off of marmalade all together. The pith is what makes marmalade bitter.
I didn’t want to end up with a batch of bitter tasting marmalade that left a nasty aftertaste in my mouth and end up with something I wouldn’t eat. After all the fruit may have been free but sugar is expensive these days.
I made some slight changes to the recipe knowing that I could make some changes without affecting the safety of the marmalade. If you’re new to canning please get a few recipes under your belt before you make any changes to a tested recipe. Also read everything you can get your hands on about food canning safety.
One of the things I did not change was the ratio of fruit to sugar, which is 1:1 in a traditional batch of marmalade. I did cut back on the amount of citrus peel the original recipe called for. The thing I like about marmalade is the addition of the fruit peel but I do not like chewing a mouthful of peel in every bite.
The original recipe called for 3 cups of citrus peel. I decreased it to 1 ¾ cup. If you like more peel you can increase the amount up to 3 cups for this recipe. I am very happy with the way my first batch marmalade turned out. I’ve still got some oranges on the trees so I will probably be making a batch of orange marmalade. And possibly, if I am not sick of scraping the pith from the oranges peels I may also make a batch of pineapple and orange marmalade.
Recipe adapted from the Ball Blue Book