Posted by Anita on 07.23.10 8:13 PM
I’ve always wanted to make real kosher dill pickles, the kind that our grandparents might have bought from a barrel at their local dry-goods shop. Like sauerkraut or kimchee, these pickles get their sourness entirely from the fermentation process rather than the vinegar found in many pickle recipes.
With the crazy spring weather we had this year, it’s still rather early here for cucumbers, but the CanJam challenge — hosted by Gloria at Laundry Etc. — waits for no woman. The biggest cukes in our garden are barely longer than my thumb, and though I’d dearly love to make cornichons, we don’t yet have enough yet to fill even a single jar.
Persian and Asian cucumbers are abundant at the Ferry Plaza market already, but search as we might, we came up empty for pickling varieties like Kirby from any farm-direct sources. After scouring our local co-op grocery and more than one Whole Foods for just-ripe, unblemished specimens, we managed to scrounge up enough suitable cukes to make a small batch of kosher-style dills.
Right from the start, they smelled amazing, giving off a heady whiff of garlic atop the earthy tang of dill. But alas, something was amiss; the brine never clouded as it should have, to indicate the all-important presence of friendly bacteria. Apparently, the fermentation process never took off at all. After two weeks, our would-be pickles were merely over-salty cucumbers, fit only for the compost pile.
Staring down the CanJam deadline, I knew I didn’t have time for a replacement fermented batch before time ran out. My usual dill pickle recipe is reliable, good, and quick — a simple cold-pack, vinegar-brined thing — but nothing special. In the spirit of stretching a little, I hit the books before heading out to hunt down yet another armload of cucumbers.
I found a compromise recipe of sorts, neither a fermentation nor a one-step pickle. My interest was piqued by method I’d never seen before: The cucumbers soak for 12 hours in a superchilled mixture of ice, water, and salt — a step that many sources say keeps the pickles crisp, even after processing in a boiling water bath. Although I’d discovered the recipe in a chapter titled “2-day Vegetable Pickles”, I realized that I could shave some much-needed time if I popped them in the icy brine before breakfast and processed the jars just before bedtime.
They may not be the fermented pickle of my dreams, but they’re pretty fabulous. The crisp spears offer a strong hit of garlic and a less-aggressive acidity than your typical homemade dills. Once our own cucumbers come in, I’m game to try another batch of the real fermented deal. But for now, I’m perfectly happy with my not-quite-kosher dills.
Ice-Brined Garlic Dill Pickles
- from the Ball Complete Book of Home Preserving
8 lbs pickling cucumbers, gently washed & ends trimmed
16 cups crushed ice
1-1/4 cups pickling salt, divided use
12 cups water, divided use
2T pickling spice
6 cups white vinegar
1/4 cup sugar
7 tsp yellow mustard seeds
10-1/2 fresh dill heads or 7T dill seeds (we used 7 sprigs fresh dill)
7 large (or 14 small) cloves garlic
- Day 1 (or early morning)
In a large clean crock (or tall ceramic, glass, or stainless steel bowl), layer the cucumbers and the ice.
In a large glass or stainless steel bowl, dissolve 1/2 cup of the pickling salt in 4 cups of the water. Pour over the cucumbers, adding enough cold water to cover the cucumbers, as needed. Place a large, clean inverted plate on top of the cucumbers and weigh down with two or three quart jars filled with water (and capped). Refrigerate or let stand in a very cool place for at least 12 hours, but no longer than 18 hours.
- Day 2 (or late evening)
Prepare canner, lids, and 7 pint jars according to the usual method; keep jars hot until needed.
Tie pickling spice in a square of cheesecloth (or use a tea-infusing ball).
In a large stainless steel saucepan, combine remaining 8 cups water, vinegar, remaining 3/4 cup pickling salt, sugar, and spice packet. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Reduce heat, cover, and boil gently for 15 minutes, until spices have infused the liquid.
Transfer cucumbers to a colander placed over a sink and drain. Rinse with cool running water and drain thoroughly. Place dill and a garlic clove in each jar. Pack cucumbers into jars to within a generous 1/2 inch of the rim. Add 1 tsp mustard seed to each jar.
Using a stainless-steel canning funnel, pour hot pickling liquid into hot jars, leaving 1/2-inch headspace. Wipe rims and center lids on jars. Screw band to fingertip-tight.
Place jars in canner, ensuring they are completely submerged. Bring to a boil and process covered for 10 minutes. Remove canner lid; wait 5 minutes, then remove jars. Cool, check for seals, and store in a cool, dark place for up to a year.
CanJam, preserving & infusing, recipes
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Posted by Anita on 06.25.10 3:08 PM
Growing up in Southern California, no summer was complete without boysenberry-flavored treats like boysenberry pie, boysenberry ice-cream topping, and even boysenberry pancake syrup. Popularized by Walter Knott at his Buena Park farmstand — years before Knott’s Berry Farm morphed into Southern California’s second-fiddle amusement park — this blackberry-raspberry hybrid boasts large fruit and a tart-yet-sweet taste that brings together the best qualities of both its parents.
Sadly for us in Northern California, the boysenberries of my youth are highly perishable; they don’t travel well, and they need to be eaten or preserved within a day of being picked. I’ve only found them once locally, and their mushy texture and under-ripe flavor didn’t match up to my childhood memories. On our recent Los Angeles vacation, I nearly cried with nostalgia when I found a box of boysenberries at the Hollywood Farmers Market; I took them back to our vacation house and greedily popped them in my mouth like bonbons, knowing full well that they might be the only boysenberries I’d taste for a long, long time.
But boysenberries are just one of many varieties of blackberry-raspberry hybrids, and a number of their close cousins — including olallieberries, loganberries, and tayberries — grow well and abundantly here. Of the three, my favorite are the tayberries: large-ish berries with a heady, floral aroma that highlights their Rosaceae family ties to roses and plums. Less seed-riddled than raspberries, but more complex-tasting than domesticated blackberries, tayberries may well have stolen my heart away from the boysenberries of days past. (Absence may make the heart grow fonder, but a girl has her limits.)
Anxious to preserve some of that mysterious tayberry flavor, I decided to make them the star of our entry for this month’s Berries/Cherries CanJam, hosted by Well Preserved. Tayberries’ spicy undertones and deep ruby-red color reminded me of the bottle of Peychaud’s bitters in our home bar, and the floral notes of both ingredients mix and mingle to make one heck of a summer preserve. Our first three-jar batch was so craveworthy, I made a beeline for the berry stand the very next weekend to make a few more jars.
Tayberry-Peychaud Preserves
- adaped from Blue Ribbon Preserves
7 cups whole, firm tayberries
6-1/2 cups sugar
1/2 tsp unsalted butter
3oz liquid pectin
2T Peychaud’s bitters
Prepare canner, lids, and seven 8-oz jars according to the usual method; keep jars hot until needed.
Gently rinse the berries, and drain well. (If berry seeds trouble you, you may want to mash half of the berries through a sieve.) Alternately layer the berries and half the sugar in an 8-quart pan; let stand for 30 minutes.
Gradually heat the berry mixture over medium-low heat until most of the sugar is dissolved, stirring to prevent sticking. Add the remaining sugar, a cup at a time, stirring between each cup. Heat until the sugar is completely dissolved, then stir in the butter.
Bring the mixture to a rolling boil over medium-high heat, stirring constantly. Stir in the pectin, return the mixture to the rolling boil, again stirring constantly. Boil while you stir for 1 minute. Remove the pan from the heat, and skim off any foam. Set aside for 5 minutes to help prevent floating fruit. Gently stir in the bitters and distribute the fruit.
Using a stainless-steel canning funnel, ladle preserves into hot jars, leaving 1/4-inch headspace. Wipe rims and center lids on jars. Screw band to fingertip-tight.
Place jars in canner, ensuring they are completely submerged. Bring to a boil and process covered for 10 minutes. Remove canner lid; wait 5 minutes, then remove jars. Cool, check for seals, and store in a cool, dark place for up to a year.
CanJam, preserving & infusing, recipes
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Posted by Anita on 05.21.10 11:06 AM
Rhubarb when raw is so tough
And its leaves contain poisonous stuff,
- But when cleaned and de-soiled
- Dipped in sugar and boiled
Then the stalks are quite tasty enough.
- — The Rhubarb Compendium
—-
This month’s CanJam challenge — hosted by Toronto Tasting Notes — offers not one but two options for us to put up: Asparagus or rhubarb. Given that I’d used the former in last month’s project (the theme was herbs, and I made tarragon asparagus pickles), my path was clear.
I know that some of my friends (including both of the people who I consider my pie gurus) will disown me when I admit this, but I’m not generally a fan of rhubarb’s texture; I just can’t tolerate the usual sliminess. I love its tart fruitiness, so I’ve learned a trick or two for keeping it firm in desserts, but canning it in a water bath — the whole point of the CanJam — would undo all of those careful preparations.
But there are a few preserves, like flavored syrups, where the pulp of the fruit (or vegetable, in this case) is strained out, leaving just the juice and its flavor behind. Best of all, syrups are simple to preserve, and they’re a compact way to save the flavors of seasonal produce for enjoyment throughout the year. You can also freeze syrups, if — unlike me — you’ve got the space to safely stash a glass bottle.
You can use this flavored syrup any place a sweet-spicy-sour touch would be welcome, something as simple as brushing it onto a cake, or diluting it with sparkling water for a homemade soda. To my mind, its perfect use is making a pink variation on the venerable summer drink known as the Paloma (or even a virgin variation, sans tequila).
Rhubarb-Ginger Syrup
- makes 1 jar to keep, plus a little to use right away; can easily be doubled or tripled
1.5 cups white sugar
1 cup water
2 cups thick-sliced rhubarb stalks, leaves discarded
1 cup chopped ginger (no need to peel)
Prepare canner (or a saucepan deep enough to cover the jar by 3 inches), plus a small jam jar and its lid, according to the usual method; keep jar and lid hot until needed.
In a medium saucepan, bring the sugar and water to a simmer, stirring to dissolve. Add the rhubarb and ginger; return to a simmer, then reduce heat and let slowly bubble until the rhubarb is thoroughly soft. Remove from heat and let steep for 30 minutes. Meanwhile, line a metal strainer with cheesecloth, and place it over a heatproof bowl. (If you want crystal-clear syrup, use a muslin jelly bag and be prepared to wait for gravity to draw the liquid into the bowl; be careful not to press or squeeze the solids.)
Bring the strained syrup back to a simmer, then pour into the heated jar, leaving 1/2-inch headspace. Wipe rim and center lid on jar. Screw band to fingertip-tight.
Place jar in canner. Bring to a boil; process covered for 5 minutes. Remove lid, wait 5 minutes, then remove jar. Cool, check seal, and store in a cool, dark place.
—-
La Paloma Rosada
1.5 to 2oz blanco tequila
1/2 oz rhubarb-ginger syrup
grapefruit bitters
tart grapefruit soda (such as Izze Grapefruit)
Fill a Collins glass with ice. Add the tequila and syrup; fill with grapefruit soda, and give a good stir. Top the ice with a few shakes of bitters.
CanJam, drinks, preserving & infusing, recipes
13 Comments »
Posted by Anita on 04.23.10 4:53 PM
This month’s CanJam roundup — hosted by Marisa at Food in Jars — focuses on herbs, a fitting subject for a month when many canners have little fresh produce close at hand. Our garden is overflowing with herbs, but in the spirit of exploration I decided to make use of a big bunch of tarragon from our latest Mariquita Farm delivery. My only problem was deciding whether to make a sweet preserve or a savory pickle.
Eventually I rationalized that there will be plenty of time later in the year to put up fruit, and pondered the early spring crops I know I would be craving later. Top of that list is asparagus, so I started by using my herbal ingredient to flavor a batch of asparagus pickles. After all, béarnaise sauce — essentially a Hollandaise flavored with tarragon and shallots — and asparagus are natural partners.
Aside from the fiddly task of trimming each spear to the height of a quart jar, the pickled asparagus was simple enough. but I found myself with plenty of leftover tarragon. Rather than wait another week for the next farmers market to put up more asparagus, I rummaged around to see what else I had on hand that would pair well with this anise-scented herb. A quick turn through my canning books yielded a simple recipe for fresh herb jelly, using a base of dry white wine.
I didn’t want to crack a full bottle of vino to get the cup and a half I needed for the recipe, but I did have a half-bottle of bubbly leftover from a recent brunch; swapping in Champagne vinegar for the recipe’s white wine vinegar made the Champagne theme complete. The resulting preserve isn’t the sort of thing you’d spread on toast, or swirl into yogurt — at least to my palate. Much like other savory-sweet jellies (like popular ones that feature jalapeno or mint) this jelly works well as a companion to cheese and crackers, or as a condiment for roast meats.
Asparagus Pickles with Tarragon
- adapted from Jan Roberts-Dominguez, Eugene Register-Guard
2-3/4 cups white distilled vinegar
2-1/4 cups water
3T canning salt
2 sprigs tarragon, about 4 inches long
3 bunches tender asparagus, preferably thin stalks, washed
2 small shallots, peeled and partially split in half
2 garlic cloves, peeled and partially split in half
2 tsp mustard seed
2 tsp whole peppercorns
Prepare canner, lids, and two narrow-mouth 1-quart jars according to the usual method; keep jars hot until needed. 
In a medium saucepan, combine the vinegar, water, and salt over high heat.
Meanwhile, trim the asparagus of any white or tough ends, then cut to the height of the jars’ shoulders. (There are usually enough tender trimmings to make asparagus pesto.)
Divide the tarragon among the two jars, then pack the trimmed asparagus into the jars, along with 1 shallot and 1 clove of garlic per jar. Sprinkle in the mustard seed and peppercorns, then pour in the boiling brine, leaving 1/2-inch headspace. Wipe rims and center lids on jars. Screw band to fingertip-tight.
Place jars in canner, ensuring they are completely submerged. Bring to a boil and process covered for 10 minutes. Remove canner lid; wait 5 minutes, then remove jars. Cool, check for seals, and store in a cool, dark place for up to a year.
(For crisper spears, you can also make these as refrigerator pickles: Seal the jars after pouring in the brine, but do not process. Cool completely to room temperature, then store in the refrigerator for up to 3 months.)
—
Champagne Tarragon Jelly
- adapted from the Ball Complete Book of Home Preserving
2 cups loosely packed, coarsely chopped tarragon
1-1/2 cups sparkling wine
1 cup water
1 cup Champagne vinegar
1 packet powdered fruit pectin (1-3/4oz) *
5 cups granulated sugar
Prepare canner, lids, and five 8-oz jars according to the usual method; keep jars hot until needed.
Combine tarragon, sparkling wine, water, and vinegar in a large stainless steel saucepan. Bring to a boil over medium heat, then remove from heat and cover, steeping for 15 minutes. Stir well, pressing tarragon to extract flavor.
Pour the tarragon mixture through a dampened jelly bag (or a strainer lined with several layers of dampened cheesecloth) set over a deep bowl. Let drip, undisturbed and without squeezing, until all of the liquid has fallen from the tarragon. (At this point, you should have 3-1/4 cups liquid.)
Transfer the liquid to a clean deep stainless steel saucepan. Whisk in the pectin* until completely dissolved, then bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring, for 1 minute. Remove from pan from the heat and quickly skim off any foam as needed.
Using a stainless-steel canning funnel, pour hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rims and center lids on jars. Screw band to fingertip-tight.
Place jars in canner, ensuring they are completely submerged. Bring to a boil and process covered for 10 minutes. Remove canner lid; wait 5 minutes, then remove jars. Cool, check for seals, and store in a cool, dark place for up to a year.
—
* If using Pomona’s Natural Pectin, use 3T pectin powder, and combine it with 1 cup of the sugar before proceeding.
CanJam, preserving & infusing, recipes
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Posted by Anita on 03.19.10 11:06 PM
Trying to plan a suitable entry for this month’s CanJam — the theme is alliums — left us a little perplexed. It’s not that we haven’t been known to preserve onions: I’m a big fan of the bright-pink Yucatecan pickled onions served with cochinita pibil, and Cameron has a special fondness for English-style pub onions.
But because we prefer them very crisp, we usually make both of these recipes as refrigerator pickles. (Processing seals the jars and kills any lingering toxins, but it also cooks whatever’s in the jar.) Neither of us really cares for sweet condiments with our savory dishes, so onion jams were out.
Then it occurred to me: Giardiniera.
Now, strictly speaking, onions are just one of this Italian-style pickle’s many components, but the little devils take an ungodly amount of time to prep, way more than all of the other parts combined. First you have to slice off the hair-like root end, but oh-so-carefully so as to not dislodge the onion’s layers from one another. Then you have to peel each tiny onion — no mean feat when natural sugars keep papery skins adhered firmly to outer layers of the onion’s flesh — without cutting them in half or otherwise mangling them.
It’s a labor of love, I tell you, but it’s all worth it when you open up that first jar and taste. The onions are integral part of giardiniera, the linchpin of its piquant flavor.
Giardiniera means “gardener” in Italian, the implication being that this hodgepodge of different vegetables would be a great way to preserve the bounty of an active kitchen plot. But its traditional components — red peppers, carrots, celery, onions, and cauliflower — are never simultaneously seen in abundance in any garden I’ve ever known. Even in Italy, I think you’d be hard-pressed to find red peppers and cauliflower in the same patch. (I did a little research on how this seasonal impossibility got its start, and came up empty; if anyone knows how these ingredients ended up in a single pickle, I’d love to hear!)
Other than the peppers, though, we’re able to get everything we need from our own garden, or nearby farmers, even in late winter. In place of the bell peppers, I used a bunch of skin-on piquillo peppers I’d stashed in the freezer last summer, but added them to the mixture just before portioning the cooked vegetables into the jars, to avoid softening them any further. Their texture wasn’t so hot, but they’re mostly there for color, anyway. Next year, I might just — shhh! — buy an imported pepper or two.
Giardiniera (Italian-style Pickled Vegetables)
– adapted from Sunset Canning, Freezing, and Drying
1/2 pound carrots
1/2 pound celery
2 red bell peppers
1 large cauliflower or romanesco
1 pound small white pearl onions
1 cup pickling salt
2 quarts white vinegar
1/4 cup mustard seed
2T celery seed
1 small dried hot pepper
1-1/2 cups sugar
Peel carrots, then cut into 1-1/2-inch by 1/4-inch sticks; you should have about 4 cups. Remove strings from the celery, then cut into into 1-1/2-inch by 1/2-inch planks; you should have about 3 cups. Stem and seed the peppers peppers, then cut into wide strips. Break the cauliflower into florets; trim the stems. Carefully peel the onions, leaving the root intact. Try not to swear.
In a very large bowl, dissolve the pickling salt in 4 quarts cold water. Add the vegetables to the brine, and refrigerate for 12 to 18 hours. Drain the vegetables, rinse in cold water, and drain again.
Prepare canner, lids, and 6 pint jars according to the usual method.
Combine the vinegar, mustard seed, celery seed, chili pepper, and sugar in a 6-quart stainless or enamel pan. Bring to a boil and continue to cook for 3 minutes. Add the vegetables, reduce heat to low, and cook for a few minutes until the vegetables just begin to soften. Remove from heat and discard the chili.
Using a funnel, pack vegetables into hot jars up to just shy of 1/2 inch of the rim. Ladle hot pickling liquid to cover vegetables, leaving 1/2-inch headspace.
Remove air bubbles and adjust headspace; wipe rims and apply lids and rings.
Place jars in canner, ensuring they are completely submerged. Bring to a boil and process covered for 5 minutes. Remove canner lid; wait 5 minutes, then remove jars. Cool, check for seals, and store in a cool, dark place for up to a year.
CanJam, Italian, locavore, preserving & infusing
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Posted by Anita on 02.19.10 8:02 AM
If you’ve ever wanted to try your hand at canning but held back because it seems complicated, consider getting yourself into a pickle.
Pickles are one of my favorite canning projects, because I am both lazy and messy. When dealing with simple brine — instead of the sticky goo of preserves, or the splattery plop of tomatoes — canning becomes almost too easy. You prep your vegetables, mix the pickling liquid, and put everything into jars. And because of most pickles’ high acidity, the chances that anything bad will happen during storage are practically nil. They’re the perfect beginner’s canning project.
The best part is, you don’t even have to wait until cucumbers are in season. Sure, those dilly spears are America’s favorite pickle, but canning books are jammed full of an international variety of vinegar-preserved vegetables. Even the bleakest winter farmers market usually has a decent assortment of root vegetables, and many of them — especially carrots and dense radish varieties — make excellent pickles.
If you’ve ever eaten the Vietnamese heaven-on-baguette sandwich known as banh mi, you’ve almost certainly enjoyed the type of pickle I made for this month’s edition of Tigress’s CanJam. Typically made with little more than carrots, daikon, ginger, vinegar, and salt, the version here adds star anise to give the julienned garnish a mysterious note.
They’re rather on the sweet side, but that makes a nice foil for the meaty, salty goodness of their signature sandwich partner. As the canning gurus at Ball tell us, “The job will go faster if you have a mandoline to julienne the vegetables”. But I managed a half recipe using just a very sharp knife and a lot of patience.
Vietnamese Carrot and Radish Pickle
- from the Ball Complete Book of Home Preserving
3 C white vinegar
3 C filtered water
1-1/2 C sugar
2 tsp grated ginger (microplaned)
2 pounds carrots, 1/8-inch julienne
2 pounds dense radish (such as daikon or watermelon) 1/8-inch julienne
6 whole star anise
Prepare canner, lids, and 6 pint jars according to the usual method.
In a large non-reactive saucepan, combine vinegar, water, sugar, and ginger. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add carrot and radish; stir for 1 minutes, then remove from heat.
Place a star anise into each hot jar. Using a funnel, pack vegetables into hot jars up to just shy of 1/2 inch of the rim. Ladle hot pickling liquid to cover vegetables, leaving 1/2-inch headspace.
Remove air bubbles and adjust headspace; wipe rims and apply lids and rings.
Place jars in canner, ensuring they are completely submerged. Bring to a boil and process covered for 10 minutes. Remove canner lid; wait 5 minutes, then remove jars. Cool, check for seals, and store in a cool, dark place for up to a year.
CanJam, preserving & infusing, recipes
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Posted by Anita on 01.18.10 6:23 AM
I don’t think anyone would be surprised to hear that I love to can. Most years, I get started on the preservation kick at the height cherry season (when I make my annual batch of cocktail garnishes), and don’t put away the canner until after the last tomato harvest. So when I heard about a new, year-round canning challenge — one that has participants putting up a different type of produce every month — I knew I had to jump on in and join Tigress’s Can Jam.
January’s Can Jam theme is citrus, a particularly apt topic here in the Bay Area where farmers markets and backyard trees are bursting with the best oranges, lemons, and grapefruits of the year. I always like canning with a friend to help share the work (and the resulting bounty), so I asked Laura from (not so) Urban Hennery if she’d like to can together when she visited San Francisco last weekend; she happily agreed. I flagged a bunch of citrus recipes in my favorite canning books, thinking I’d let Laura decide which sounded the most appealing. A girl after my own heart, she suggested that we make them all!
The first, a Meyer lemon curd, wasn’t technically eligible for the Can Jam, because it needs to be pressure canned to be shelf-stable. (The challenge requires all recipes to be suited to a standard boiling-water canner.) But we made it anyway, and oh am I glad we did. With the orange yolks from Laura’s hennery eggs — yes, she brought them down in her checked baggage! — and the deep yellow zest from Meyer lemons we bought from Hamada Farms, the end product turned an eye-searing yellow. If I saw a bottle of curd that yellow in the store, I’d walk away, thinking it must be filled with artificial everything.
Our second recipe — which used June Taylor‘s three-fruit marmalade as a starting point — featured a quadruple-dose of citrus: Moro blood oranges, lemons, golden grapefruit, and one giant bergamot from our backyard tree. We ended up with 9 half-pint jars of a deep crimson preserve, clear enough to see the different-shaped bits of peel suspended evenly throughout its jewel-like base. It’s pleasantly bitter, and (at least at this stage) you can pick out the flavor of each of the citrus varieties as you make your way through a spoonful… er, I mean, a slice of toast.
The last recipe turned out to be our hands-down favorite. Its simplicity — both of ingredients and of preparation — belies its gorgeous looks and uniquely delicious taste. Combining lemons, sugar, and water, this one’s good enough that Laura and I were already plotting how to get our hands on more Meyer lemons before the week was out.
Meyer Lemon Marmalade
- adapted from Catherine Plagemann’s Fine Preserving
3 perfect, very fresh Meyer lemons
1 more lemon, for juice
sugar (about 4 cups)
Sterilize canning jars and prepare lids according to manufacturer’s directions.
Peel the three lemons, removing just the yellow and none of the pith. Slice the peel into very fine, thin strips and set aside. Cut each peeled lemon in half, lengthwise. Remove as many seeds as possible plus the center strings. On a cutting board with a lip, slice the lemon halves, including the white rind, paper thin. Remove any remaining seeds. In a glass measure, combine the zest, lemon pulp, any juices from the pulp, and the juice of one more lemon. You should have about 1 cup of prepared lemon and juices.
Cover the prepared lemon with about a cup of cold water; it should be just enough to submerge all of the lemon. Let soak for 3 hours, to soften the zest. After soaking, combine the soaked lemon and zest in a wide Dutch oven along with an equal amount of sugar by volume. Bring to a simmer over medium-high heat, and simmer (do not boil) until the marmalade jells.
Keep a close eye on the cooking marmalade. It will go from liquid to jelled more quickly than you would expect. Don’t go by eye in the pan; the mixture will still look much more wet than a typically set marmalade. Use the saucer test or watch for the liquid to sheet off the edge of a metal spoon.
Ladle into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims of jars with a damp, clean towel; adjust canning lids and process in a boiling-water canner for 5 minutes. Turn off the heat and leave processed jars in the canner for 5 minutes more, then remove and cool on a thick towel or a wire rack for 12 hours. When jars are completely cooled, check for proper seal. Remove rings from sealed jars, and put any unsealed jars in the refrigerator to use first.
If you can bear it, it’s best to let this marmalade cure for at least a week before eating, otherwise the zest is a bit tough.
Yields three 8oz jars
CanJam, locavore, preserving & infusing, recipes
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