The Canning Kitchen (10 page)

Ladle into 4 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
I prefer spearmint leaves, but peppermint and chocolate mint varieties also make lovely jelly. Mint comes back year after year in the garden and requires little care.

P
INK
L
EMONADE
J
ELLY

This refreshing jelly tastes like summertime in a jar. Tart lemons and sweet, juicy strawberries combine for a distinctive jelly that makes a perfect pick-me-up with a morning or mid-afternoon pastry. This jelly is also a kid-favourite on nut butter sandwiches.

MAKES FOUR 250 ML (1 CUP) JARS

3 lb (1.4 kg) lemons

1 cup (250 mL) crushed strawberries (about
⅔
lb/300 g strawberries)

5 cups (1.25 L) water

3 cups (750 mL) granulated sugar

Scrub the lemons under cool running water. Slice the lemons in half crosswise, then cut each half into quarters. Add the lemon pieces to a large, heavy-bottomed pot along with the crushed strawberries and water. Bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered and stirring occasionally, for 30 minutes to soften the lemons and release their natural pectin and juices.

Scoop the mixture into a jelly bag (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 3½ cups (875 mL) of juice. (This could take up to an hour.)

Pour the juice into the rinsed pot. Stir in the sugar. Bring the mixture to a boil over highest heat, stirring constantly. Maintain a full foamy boil until it reaches the gel stage, about 2 minutes (see “How to Test a Gel Set” on
page 7
). Remove from the heat.

Ladle into 4 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
The skins and seeds of lemons contain a lot of natural pectin, so there’s no need to use additional pectin in this recipe. For a twist, substitute 1 cup (250 mL) of crushed raspberries, blackberries or blueberries for the strawberries and see what kind of jelly colours you can come up with.

T
HICK
-C
UT
O
RANGE
M
ARMALADE

Using the freshly squeezed juice and sliced peel of oranges, this is marmalade the way it has been enjoyed for generations—thick cut and well set. Spread on hot buttered toast or English muffins for a sunny start to even the greyest of days.

MAKES SIX 250 ML (1 CUP) JARS

3 lb (1.4 kg) oranges

1 lemon

5 cups (1.25 L) water

6 cups (1.5 L) granulated sugar

Scrub the oranges and lemon under cool running water. Slice the fruit in half crosswise and juice thoroughly, pouring the juice into a large, heavy-bottomed pot and reserving the seeds and lemon halves in a medium bowl. Using a metal spoon, scrape out the membranes from the orange halves and add to the seeds. Slice off the stem and blossom ends and add to the seeds. Slice the orange peels up to
⅛
-inch (3 mm) thick until you have 2½ cups (625 mL).

Add the sliced orange peel and water to the pot. Place the reserved seeds, lemon halves, orange membranes, stem and blossom ends and any remaining peel on a double-layer square of cheesecloth. Bring up the edges and tie with kitchen string to form a secure pouch. Nestle the pouch into the pot. Bring the works to a bubble over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.

Scoop the pouch into a fine-mesh sieve and press on it with the back of a spoon to release the pectin-rich juices back into the pot. Discard the pouch. Stir in the sugar. Bring to a hard boil over highest heat, uncovered and stirring frequently. Maintain a full boil, still stirring, until it reaches the gel stage, which should take about 10 minutes (see “How to Test a Gel Set” on
page 7
). Remove from the heat.

Ladle into 6 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Commonly available navel orange varieties make perfectly delicious marmalade. For a bit of drama, try sweet Cara Cara navel oranges, Valencia oranges or sour Sevilles for a classic Dundee marmalade.

B
LOOD
O
RANGE
V
ANILLA
M
ARMALADE

Deeply coloured with the garnet-hued juice of blood oranges and dramatically scented with pure vanilla, this marmalade uses not just the juice and peel of the orange but the flesh. This one was made for breakfast in bed with flaky croissants and hot coffee.

MAKES SEVEN 250 ML (1 CUP) JARS

3 lb (1.4 kg) blood oranges

6 cups (1.5 L) water

6 cups (1.5 L) granulated sugar

2 tbsp (30 mL) pure vanilla extract

Scrub the oranges under cool running water. Slice off and discard the stem and blossom ends. Stand each orange upright and slice downward to remove the zest in strips, trying to remove just the coloured part, leaving most of the white pith behind. Slice the zest into very thin strips until you have 2½ cups (625 mL).

Cut away and discard the pith from the oranges. Slice the oranges in half crosswise and pick out and discard the seeds. Chop the flesh into small pieces.

In a large, heavy-bottomed pot, combine the sliced zest, chopped flesh and water. Bring the works to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.

Stir in the sugar. Bring to a full boil over highest heat, uncovered and stirring constantly. Maintain a full boil, stirring frequently, until it reaches the gel stage, which should take about 15 to 20 minutes (see “How to Test a Gel Set” on
page 7
). Remove from the heat. Stir in the vanilla.

Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Blood oranges have a delicious raspberry-like citrus flavour. Look for them in the winter months when they’re in season.

M
ANDARIN
G
INGER
M
ARMALADE

Naturally sweet and tender mandarins make a delicately delicious marmalade. Add a little lemon and ginger and the result is a refreshing twist on a classic. Try it with morning glory muffins for breakfast or a snack, or whisked with rice vinegar for a quick chicken stir-fry sauce.

MAKES SIX 250 ML (1 CUP) JARS

3 lb (1.4 kg) mandarin oranges (about 10 medium mandarins)

2 lemons

7 cups (1.75 L) water

6 cups (1.5 L) granulated sugar

1 tbsp (15 mL) grated fresh ginger

Scrub the mandarins and lemons under cool running water. Slice the fruit in half crosswise and juice thoroughly, pouring the juice into a large, heavy-bottomed pot and reserving the seeds in a medium bowl. Using a metal spoon, gently scrape out the membranes from the mandarin halves and add to the seeds. Slice off the stem and blossom ends and add to the seeds. Slice the mandarin peels into very thin strips until you have 2½ cups (625 mL).

Add the sliced mandarin peel and water to the pot. Place the reserved seeds, lemon halves, mandarin membranes, stem and blossom ends and any remaining peel on a double-layer square of cheesecloth. Bring up the edges and tie with kitchen string to form a secure pouch. Nestle the pouch into the pot. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.

Scoop the pouch into a fine-mesh sieve and press on it with the back of a spoon to release the pectin-rich juices back into the pot. Discard the pouch. Stir in the sugar. Bring to a full foamy boil over highest heat and boil, stirring frequently, for 20 minutes. Stir in the ginger and continue boiling, stirring frequently, until it reaches the gel stage, which should take about 5 more minutes (see “How to Test a Gel Set” on
page 7
). Remove from the heat.

Ladle into 6 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on
page 17
.

TIP
Any sweet oranges labelled clementine, satsuma or tangerine will work nicely in this recipe. To get the most juice out of your oranges, use a manual or electric citrus reamer.