Posts Tagged lemon

Orange Marmalade

Hey there! So yeah, last time we talked I was drying tomatoes. Not too long after that I canned two bushels of apples as applesauce, half chunky, half smooth. One bushel’s worth went to my brother and his family the other we kept. I think we might run out. My husband also made hard cider and even got a bottle capper thing-a-ma-jig. I had intended to tell you all about it but it happens every year at some point, usually in September, I cannot cope with even thinking about canning for one more second. Often I still have canning left to do, applesauce for example, and so a bushel of apples sits in my kitchen for weeks until the fruit flies drive us crazy. It’s like I use all my September/October/November energy in the canning frenzy that is August.


But about this time, just after the new year, I start thinking about getting down the canning pot. I’m lucky enough to have family that lives in The Golden State so this year I remembered to ask if they would mind sending some citrus our way. While citrus fruits are more plentiful in our stores this time of year I can never get the variety or freshness that they can at their farmer’s market. Shortly after the first box arrived we made a double batch of marmalade. I used a proportion of 2 oranges to 1 lemon. It was a little loose in the jars but hopefully in a few weeks it will have set up nicely.

In the meantime I think I’m going to make some curd with the lemons from the second box and I’m hoping for a third box to make limoncello. I’m also hoping for kumquats, I might just eat them before they get in a jar though. Anybody else making anything citrusy out there?

DATE: 01/29/2012
FRUIT: 8 oranges, 2 lemons
SOURCE: the in-laws
RECIPE: on the sure-jell box
YIELD: 12 half-pints canned plus 4 half-pints in the fridge


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Blueberry-Verbena Compote

Lemon Verbena

Rather near the top of my favorite herb list is lemon verbena. What? You mean you don’t have a favorite herb list? Well you should. Anyway, I planted lemon verbena in our garden this year not sure what I would use it for, thinking maybe I’d make some kind of body product with it. Then I was at the bookstore looking for magazines to take to the beach and decided to buy the BH&G Special Interest Magazine Canning. I don’t usually go for these kind of magazines — they are often filled with really basic canning recipes that I already have — but I flipped through it and saw a few recipes I might like to try including blueberry and lemon verbena compote. Yum.

Blueberry Verbena Compote

DATE: 07/26/2011
FRUIT: blueberries
SOURCE: farmer’s market
RECIPE: Blueberry and Lemon Verbena Compote from BH&G’s Special Interest Magazine Canning (page 108)
YIELD: 5 half-pints

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Citrus Jelly with Ginger and Honey

Have you heard about the Tigress Can Jam? I decided to participate and am really excited about it. The ingredient for January was citrus and I’ve been getting a steady stream of citrus filled boxes from my in-laws who live in California. I knew this week a box of meyer lemons was coming and I had every intention to turn them into marmalade. Well, as sometimes happens, life got in the way and marmalade is a somewhat tedious process what with all the zesting and de-pithing of the fruit. So, I looked through my books and came across a recipe for this citrus jelly with ginger. I already had fresh lemon juice in the fridge from a previous box of lemons but I will admit the lime juice was from the store.

9 :: 365

DATE: 01/22/2010
FRUIT: lemons, juiced to make 0.5 cups
SOURCE: my in-laws
COST: $0

Combine in a large pot:
– 0.50 cup lemon juice
– 0.25 cup lime juice
– 2.25 cup honey (I used local)
Bring to a boil over high heat.
Stir in:
– 3 TB minced crystallized ginger
Return to a boil.
Stir in:
– 3 oz liquid pectin (1 packet)
Return to a boil and boil for exactly one minute.
Remove from heat.
Allow to cool for just a few minutes, stirring to evenly distribute the ginger.
Ladle into sterilized jars (hal-pints or smaller) and process in a hot-water bath for 5 minutes.

YIELD: 7 quarter-pints with a bit leftover in the pot
TASTE: yummy, though not as gingery as I expected. It might ginger up though after a week or so.

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Lemon Marmalade


DATE: 02/02/2009
FRUIT: 10 lemons, 2 oranges
SOURCE: a friend in Arizona
COST: $31.20
RECIPE: on the sure-jell box
YIELD: 12 half-pints canned plus 4 half-pints in the fridge
TASTE: yummy


Comments (12)