Lime Marmalade

Lime Marmalade a Marmalade for the true Tart Heads. I have made Marmalade for many a year. I took a class in Oakland back in the day and it will forever have taught me that an expert is the best person to learn from. There are many who call themselves "Expert's" and many other names but I find that a person who is skilled in a type of canning is the best to learn from. I learned my Marmalade Techniques from June Taylor of the Still Room.

Lime Marmalade

3 cups lime pulp
1 cup of lemon pulp
1 lime and 1 lemon sliced thin 1 cup (total)
1 cup thinly sliced lime peel (not rinds or pith just peel)
¼ tsp baking soda
1 cup of lemon juice & 1 cup lime juice
(fresh squeezed its best but bottled will do)
1 cup of water
5 cups of sugar again to taste I like 4 but I like tart

Gel to the gel point of 223 degreez to gel.

The first step to do is get the rind cut this is the only way to do marmalade if you do not it does not have that little bit of tangy that real marmalade peeps love! Thinly slice the 1 lime and the 1 lemon. The rinds retain their pulp. It comes to about a cup or so give or take.

This step is important do not skip this step.

Now take the slices/peels and cut them into quarters. Put the slices/peels in 1 cup of the water and 1 cup of the lemon juice add the 1/8 tsp of baking soda and put it in a small pot bring it to a boil. Turn it down and let it simmer on low for 20 minutes this tenderizes the rind's.

Here is a link for sectioning your citrus. There is a trick and it makes this job much easier. I will section many a citrus to freeze for marmalade's and the like through out the year.

In the mean time cube up your limes and this is without the peel cut enough to have 4 cups of lime chunk's but like all my tips you make it the consistency you like after all its your jam.

Just do not change the measurements.

Limes are small and tricky but in the ends the flavor tells it all! 

Once the slices/peels have simmered add the rest of the liquid and the chunk's and the pectin
to your large stainless steel pot. Let all the ingredients simmer together and bring them up to a rapid boil you can not stir down. Have your thermometer in place. Keep stirring for 5 to 7 minutes then turn down to a low simmer.

This is my mixture getting ready to come to temperature.

Beautiful color ! 

The picture that I am putting up with the thermometer is from my lemon marmalade. When I make a large batch of marmalade I will also make a bag of pectin while cooking the Marmalade. I wanted you to have a picture of the thermometer I use.

Here the link to make your own pectin super easy and great way to waste nothing. It is all about the pith and seeds and left over citrus stuff!

Ok now back to the recipe. Bring this to a rapid boil it will begin to get a foam from the 5 to 7 minutes rapid simmer. Next step is to add the sugar slowly (Have your sugar measured out and ready) and make sure that your sugar is dissolved completely between each cup. Stir it over a gentle heat do not raise the heat to a boil until you are sure the sugar is dissolved.

Once it has returned to a rolling boil just to gel point that should be 223 on a thermometer.

When it is at it's roiling boil disturb it as little as possible. Do stir to prevent sticking on the bottom of the pot. When you are checking to see if your marmalade has reached it's gel point 223 and is setting then turn the boil down. You do not want to over cook it if you do you will have a dark, dry and rubbery marmalade.

Let your marmalade cool slightly this way (as with all fruit filled jams) when you jar it up it will make sure the peels and guts get distributed evenly through out your delicious marmalade. Ladle into jars leaving a 1/4" head space, wipe the rims, cap and water bath time.

Give them a bath 15 minutes is my standard time

This is a super one recipe.  You do not need to add boxed pectin, let me explain if you bring your marmalade up to a rolling boil with a candy thermometer to 223 you will get it to the right gel point but this takes practice.

This picture is of my Orange Marmalade I did not take one of the Lime Marmalade when I was jarring it up. So this is just an example of what it will look like.

Practice makes perfect Marmalade it is a time consuming Jam so be patient and do not give up!

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 


Pressure Cannng Chicken in Chicken Stock

Pressure Canning Chicken is not as tricky as I expected. I found Fresh Chicken's on sale for 69 cents a pound and out here that is a great price. I bought 4 and decided to make Chicken Broth in pint jars and Chicken Broth with Chicken meat in Quart Jars.


3 Whole Chickens
3 each chopped Carrot/celery/ onion
4  whole garlic cloves
4 chopped fresh parsley sprigs
2 bay leaf's
Tablespoon of Whole peppercorns
Salt and pepper to taste

This is a very standard recipe for a Chicken Broth. Through out the year I will save/freeze chicken and vegetable parts that I do not use in other recipes. Like Celery head, Carrot tops, cut onion pieces the list goes on. I simply label it chicken soup and when it is time they all come out.  I put it all in a large pot with water and a whole chicken. Let this come to a boil then turn the temperature down to a simmer for at least an hour.

Once the broth has cooked down I will take the chicken out and d-bone it. At the same time I will remove all the stuff from the broth and strain it through a strainer back into the broth.

I want to try to get as clean a broth as possible.


Put the broth back into the cleaned pot and add the chicken. You can add a teaspoon of salt per quart half teaspoon per pint but it is not mandatory.

* Note: The broth never comes out totally clear but there is nothing bad in it!This batch looks pretty damn good ! Right?

Put a tablespoon of white vinegar into the pressure cooker water it will prevent hard water stains on your jar's.

While you are getting your pressure canner and jars ready let the soup simmer. Once you have every thing ready to assemble fill the jars leaving 1 and 1/4 inch head space. When Pressure Canning the amount of space is important for the contents to expand and make nice with the jars.

 Never over pack your pressure canner look at the pictures I have provided. They are in but not touching. 


Alright for your quarts you want to get your pressure up to 11 pounds for 90 minutes . For your pints it is 11 pounds for 75 minutes.

To the right is a pictures of the broth with and without chicken . The quart have chicken in them. The pints I did not put chicken and I may want to use for other recipes. 

 Do you see the difference in the amount of  liquid in the jars ? Not much.

Pressure Canning Chicken Resource

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.


Raspberry, Blackberry Strawberry with Cinnamon Jam

This is a Very Berry Jam like pie in a jar. The Strawberry, Blackberry and Raspberry combo is so delicious. I have made combo Jams prior to this one. I have a Every Berry even Cherry I made when I got a shipment of cherries from Washington.

Ingredients - 8 to 10 half pint jars

3 cups strawberry
2 cups raspberry
3 cups blackberry
1/4 cup lemon juice
1 tablespoon of ground cinnamon
2 cinnamon stick to simmer while cooking in batch (optional)
3 to 4 cups sugar

Have all you ingredients and equipment ready. Take you berries strawberry, blackberry and raspberry along with the lemon juice and cinnamon and cinnamon sticks.put them into your pot. Bring this up to a simmer and have it warm enough to do your smushing.

I use a potato smasher to accomplish my smuch. Sometimes I use my immersion blender like in my Blackberry Pineapple Jam  because the pineapple is a bit harder to smush.

Once you have gotten the right consistency you can add your sugar one cup at a time. Make sure you allow the sugar to dissipate between adding the next cup of sugar.

As I told you before I do not use pectin. I like to either use a natural pectin or let the jam heat up to a temperature of 223 degrees that will give you the perfect gel. Most of the Time!

Here is our Pot all smushed up and sugar ready. I do keep a lot of the fruit whole. I think there is nothing better than biting into a nice piece of fruit! Yum!

Well once you have your gel point shut off the stove and let it sit
 while you get your jars ready. It is time to get that jam into the jars. Take your warm jars out of the water-bath. Place them on a cloth covered counter next to your jam pot.

Fill each jar till it is 1/4 inch from the top rim of the jar. Once they are all filled wipe the rim of the jars with a clean cloth.

Tip --  I have sponges and cloth's I use only for canning that I wash separate and keep in a separate box. This way I know they are ready for canning and are clean once I start another canning project. 

Now, put the two piece top on and twist the top taunt.  Although they have said now you do not have to warm the lid portion with the seal I do. I have another post on that subject so let not get off topic. Something I do a lot!

Alrighty got all the seal and twist on place them into the water-bath for 12 minutes. Once they are done turn off the heat and remove the jar's. Place you jars on a cloth covered counter and let them cool for no less than 12 hours. Once cooled remove the twist clean you jars and label. Wa La More Yummy-ness

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 


Blackberry Pineapple Jam

Blackberry Pineapple Jam the mixture is yet another delightful jam.Blackberries seem to be at an all time high right now in Ventura County. They are locally grown and abundant.

I have a few other Jam Ideas for the blackberries but let us get this one done then we can discuss my other great ideas.

Ingredients - 10 half pint jars.

6 cups blackberries
3 cups chopped pineapple
3 to 4 cups sugar
1/4 cup fresh lemon juice

* Pectin is optional in all recipes use box instructions. I use heat to gel 

Have all your equipment and ingredients ready to go. This makes it easier for you and the process is so much easier. Alrighty let us get started. Get your blackberries and put them into your pot add the lemon juice.

Keep this mixture on a low simmer to warm up the berries prior to smush time. Once you have got the heat on them smush them a bit and add your pineapple. The pineapple is still in need of crush/smushing. Get the mixture to warm up it makes the smashing the fruit much easier. I use an immersion blender with this jam because the pineapple is harder to get the right consistency.

The pineapple cut beautifully I got the Avon pineapple cutter then diced them into small cubes.  The link for the cutter is right below in the ingredients list. The season for ripe fresh local fruit is coming to an end this next month so get your jam's on the shelf to enjoy all year long.

* I purchased a Pineapple Cutter from Avon that cuts my time in half

Once the fruit is to the consistency you like then it is time to add the sugar one cup at a time. Stir to dissolve between additions.

 Now once it is all stirred together and all is well it is time to fill your jar's. Turn the heat off and let it sit for a few minutes this lets all the fruit and ingredients meld together.

Take your warm jars and fill them to approximately 1/4 inch from the top of the jar. Wipe the jar rim clean. Once that is done put the top and twist on. Twist it taunt. Place the jars in your boiling water bath. Careful it is hot!

Give your jam a 12 minutes bath. Once done turn off the heat let the jars sit for a minutes while you get you cloth covered counter ready. Let your jars sit for at least 12 hours or more. Once completely cooled take the twist off the jar, Wash the jars, dry and label. They are good for one year in a cool dry place. Once opened refrigerate. Enjoy !

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 


Blueberry Peach Jam

Blueberry Peach  Jam is relatively easy. Blueberries are plentiful this time of year and the Peaches I got from Washington are just waiting for this mixture to happen.

I am a part of the Canbassador Program and each year get their stone fruit shipped to my door. It is an honor and delight to come up with different recipes each year. thank you Washington Fruit Commission and Sweet Preservation.


4 cups of chopped peach
3 cups blueberries
3 cups of sugar
juice from one lemon
1 teaspoon cinnamon
2 lemons zested

Candy Thermometer or like to keep an eye on the heat for gel point

* Pectin users follow direction on the packet for sugar amount. I use less sugar & more heat to gel no pectin. Go here and read about gel point prior to staring if this is your first adventure in jam making!

Have all your equipment ready and ingredients measured out makes the job more delightful!

Clean your fruit. Blueberries first and put them into the pot you are using to cook the jam. Once the blueberries are in the pot add the lemon juice and keep them on a low simmer to break them up and get the jam going. Stir and smush while you clean and peel the peaches.


There are other ways to peel I prefer to peel by hand. Granted they say the boiling water method  is fast and easy. But I tried it and all the time and clean up prior to making my jam nope. I do not think I need to dirty another pot and waste all that water just to peel them easier.  I peel toss the peels into the compost pile and Bam done. Your choice. Here is a link to how to steam the peels off.

Once your peaches are peeled chop them up and add them to your blueberries. Your blueberries should have broken up by now so keep stirring and smush the peaches. Add half the sugar and mix well.

 I use a potato smasher and if needed I have an immersion blender to smooth out the jam. Keep in mind that you do want to keep some of your fruit hole-ish. Nothing better than having a nice piece of fruit to bite in when enjoying the jam.

Alright now that your have a nice consistency to the jam add the remaining sugar.  Keep your jam at a steady boil to get to your gel point of 222/223 degrees. Use the spoon and saucer test for the gel if you have not gotten to the point of being able to see the gel. Once you have reached that sweet time it is bath time.

Take your jars out of the hot water and fill until they are approximately 1/4 inch from the rim of the jar. Once filled wipe the rim clean and cap. Give the jars a 13 minutes water bath.

 Once the bath is done turn the heat off and remove your jars. Place them on a towel covered counter remove the twist part of the jar. Wash the jars clean dry and label. Store the jars in a clean cool spot. They are good for up to one year. Once open refrigerate.
and let them cool for no less than 8 hours. Once they have cooled

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.