January Sunshine

By Bernadette

mineola-marmalade

MINEOLA AND MEYER LEMON MARMALADE

One of the great pleasures of my life is cooking for family and friends.  In the last few years in search of new cooking challenges, I decided to try home canning and have become completely smitten with the process.

One of my go to cookbooks is “Food in Jars” by Marisa McClellan.  I highly recommend her cookbook for two reasons – she uses highly creative ingredients and gives directions for small batches.

Marisa is running a year long challenge at her website: https://www.foodinjars.com/01/13/2017.  I have decided to take up the challenge.

I am sharing this recipe with Fabiola who runs a cooking and crafting challenge every Sunday at: Inspiration Galore Project Party #18, https://www.fabifabu.com/01/22/2017.

This is my first effort at marmalade but when a box of mineola’s showed up on my doorstep and two meyer lemons ripened on Dom’s tree I felt as though I was receiving a message from the kitchen gods.  What follows is the recipe in case you want to try it.  It was delicious on scones and next I am going to use it as a glaze for chicken.

MINEOLA AND MEYER LEMON MARMALADE

  • 8 mineola’s
  • 2 meyer lemons
  • 4 cups of sugar
  • 1/2 cup fresh mineola juice
  • 1/2 tsp of butter
  • 1 packet of liquid pectin

1.   Start by supreming the fruit.  Do this by cut off the top and bottom.  Cut the rind of the fruit and slice into long strands.  Separate the fruit from the pith.  Discard the seeds and the pith.

2.  In an nonreactive pot combine the sugar, the rind and the fruit along with the juice and butter.

3.  Bring the mixture to a boil and stir for 10 minutes.  Make sure the marmalade reaches a temperature of 220 degrees.

4.  Prepare four pint jars for canning and process in a boiling water bath for 10 minutes.

enjoy

 

About Bernadette

I live in the small town of Haddonfield, NJ. I am at an age in my life when I seem to spend time thinking and musing about life. These musings are usually stimulated by my walks through Haddonfield, my reading of books and fellow bloggers, and my interaction with my group of fabulous family and friends.

31 Responses

  1. Beth Ann

    Well that sounds and looks wonderful! I just saw a video about “supreming” last week . I had no idea what that term meant so it is funny to hear it twice so close together. This post has my mouth watering.

    Liked by 1 person

    1. Bernadette

      I recently visited with Linda from Nuts Rock and she is a fantastic canner. She lives in Louisiana, you in Oregon and I live in New Jersey. We should figure out how to share our experiences. I think Linda has the most to share.

      Liked by 1 person

      1. D. Wallace Peach

        My mother wants me to have her canning equipment (she’s in Colorado). That’s been my glitch. She says it’s too expensive to ship and wants me to drive 24 hrs each way to pick it up – Lol. (Plus visit, of course). Perhaps this summer on time for harvest.

        Liked by 1 person

  5. Debbie Lynn

    We are kindred spirits. I love cooking for others as well and enjoy canning jams. This recipe sounds interesting as it is out of the norm for me. I have never come across the word supreming and learned something new from your post! (Haha…Google spell check says it is a misspelled word.) I think I’ll check out the book, too! 🙂

    Liked by 1 person

  15. thejuicenut

    I have never heard of mineolas, I had to look them up, it sounds lovely, my husband loves marmalade. My aunt used to make it and my grandmother made all kinds of jam, but although I’ve made all sorts over the years, I’ve never felt the urge to make them myself.

    Liked by 1 person

  16. Annika Perry

    Bernadette this looks and sounds delicious!! Full of spring colours and so vibrant…never having comes across the word mineola before I had to research this fruit – not sure we even have them here. Then I love the word ‘supreming’ the fruit! Thank you for sharing!

    Liked by 1 person

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