Winter is the perfect time of year to make marmalade when citrus is at its peak. Though it takes a little time, this recipe is well worth the effort; and you can add your own touch with choices of citrus, herbs and spices. This marmalade is the perfect accompaniment to your morning toast, a fresh baked scone, or on a piece of cheese. Tina Fogall, who created BigSpoon Jam after graduating from Bastyr University in 2011, shared this recipe with students in Bastyr University's Chef's Pantry 2 class in winter 2013.
- Using a sharp knife, cut the oranges and lemons in half crosswise, then with a knife or mandolin cut halves into very thin half-moon slices. Reserve seeds.
- Place the sliced fruit and their juices and fruit seeds wrapped in cheesecloth into a non-reactive pot. Add 8 cups water and bring the mixture to a boil. Remove from heat, cover and allow to stand overnight at room temperature.
- The next day remove seeds, squeezing liquid from the cheesecloth. Discard.
- Place several saucers or spoons in freezer.
- Bring mixture to a boil. Add the sugar and spices or hearty herbs (infuse delicate herbs during the last minutes of cooking). Bring the mixture back to a boil. Reduce the heat to medium heat and simmer uncovered for about 30-40 minutes, stirring often. Skim off any foam that forms on the top.
- The marmalade should start to look thick at this point. If using delicate herbs, add now. Cook the marmalade until it reaches 220 degrees or until it sets when tested. To test the marmalade, place a small amount on a refrigerated plate or cold spoon to cool. If it doesn’t run when cool, it’s done. If it is runny, continue cooking until marmalade sets.
- Remove spice/herb cheesecloth and discard. Pour the marmalade into clean, hot jars, wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Process in a hot water bath according to jar manufacturer’s instructions or by oven-processing method (see additional notes below).
- Preheat oven temperature to 225 degrees (convection will work well).
- Place filled jars on a towel-lined sheet tray.
- Place jars in oven and process half pint jars for 15 minutes, pint jars for 20 minutes.
- Remove tray of jars from oven and let cool to room temperature.