Why you can’t get Marmalade from us at the Farm Market
Because we make jams, jellies, conserves and other great preserves, we often get asked for marmalade.People can get quite upset that we don’t have it. I presume they assume — because we can and are selling canning at the farm market, we should make everything. We don’t (often) make marmalade, not because I don’t like it – I LOVE marmalade, but there are a couple of reasons why I don’t.
#1 . It’s hard to get good oranges here.
Seville Oranges are the best, but the ones that get shipped to the part of Canada I live in are not the best quality. If you live in a city, you can shop around, there are specialty stores where you can get a fairly decent orange and sometimes they are organic and you don’t have to scrub the heck out of them because of insecticides and other sprays. I can’t get Sevilles very often and when I am in the mood to make marmalade, they aren’t there. I often have to “make due” with the oranges available.
#2. We get great produce here. We live in the middle of the best fruit and vegetable growing area in Canada.
With the bounty of great jam, jelly, conserve and pickle ingredients, I prefer to make what we grow. besides, great preserves come from great produce. Why create a so-so marmalade when I can make an exquisite Blueberry Garlic Jelly.
That said, today I made Strawberry Marmalade. This is not a true marmalade as half the fruit is not citrus but you do make it the same way as regular marmalade. The smell when you cook the marmalade is incredible! The house smells citrusy when you add the strawberries, the fragrance is awesome!
- 2 medium oranges (I used navels)
- 2 medium lemons
- 1/2 cup water
- 1/8 teaspoon baking soda
- 1 quart ripe strawberries, crushed (these are from our garden and frozen last fall, picked at their peak and full of flavor even though they have been frozen)
- 7 cups sugar
- 1 pouch liquid fruit pectin (half of a 6-ounce package)
First I peeled the rind off 2 oranges and 2 lemons. Then slices the rind.
Alas, I forgot to take any more pictures of the process.
The rinds are simmered for 10 minutes in a little water and a dash of baking powder.
Next, I sectioned the oranges and lemons and added the citrus fruit and juice to the saucepan; covered and simmered it for 20 minutes.
Then I put the Orange and Lemon cooked mix in a measuring cup and added the strawberries. And returned 4 cups to the saucepan. Added the sugar and mixed well.
I brought it all to a boil (for 5 minutes). I checked the temperature of the marmalade and made sure it was over 200 degrees .
Then I stirred in 1 pouch of liquid pectin, continued to boil 1 minute, stirring constantly.
Ladel the marmalade into the jars and processed for 10 minutes.
The Marmalade is a gorgeous red color.
I spread some of the extra onto a piece of toast.
And it tastes fabulous! The perfect combination of sweet and tart.
We have 8 jars of extraordinary Strawberry Marmalade!