Dehydrating Citrus

Citrus Drying,  I know that it seems almost impossible that someone who has been preserving food as long as I have has not Dried Citrus. To dehydrate any citrus is brilliant and so very easy. When I think of all the little citrus that has sat and watched me waiting to be sectioned for Great Marmalade. And as most of you know to make a fresh and great marmalade it takes a lot of time.






I have been a part of a great Challenge this New Year of 2017 through the Food In Jars Website. Even if your not a part of it play along I am learning a lot. And remember Knowledge is power in the canning world!


So last month's project used salt I made some awesome Citrus Salt and it is all the rage in this canning family. 

So I have the gift of living in SoCal and with that comes a bounty of citrus of every sort. Today I got a box of Blood Oranges from a neighbor and I have some Meyer from my own tree's and some limes left from another jam project.





Not so many pictures this round ! But this is a simple and very worthy project for you to do. Never waste anything if possible. In this picture I show you how I take even the ends that are cut off and squeeze the juice from them for jam, drinks or what ever it is easily frozen in jar's.




Alright y then just slice you citrus in 1/4 inch thin slices. Place your slices on your dehydrator shelves and dry on. My dehydrator has no temperature so I dry until my stuff is dry no moisture left. I also will take the tray's and put them on the table for a day or two to let the citrus air dry more. Seal them into air tight container and use in you water, cooking there are so many uses but that is yet another post! 

You could also use your oven. Just take a cookie sheet with a rack and put them in the oven for a few day's. Do not forget them.


I don't recommend a low oven so many do not go low enough to properly dry them but try whatever works for you. I am of the belief that if it works do it.

Well all dried and in their cute little jar's in the Pantry of Wonderful!

Here are some links to help your journey ! Spoon Fork Bacon and  Food in Jars 

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. 

Cherry Marmalade

Well as we head down the last day of our Cherry Spectacular we end with some Cherry Marmalade.

This is where sweet meet tart and there is a piece of fish that may just get marinaded with this Jam!






 As we bid farewell to the delicious cherries that The Washington Fruit Commission and Sweet Preservation sent us we have a sad thought. Why ...Why.... wait why not get more! Ok all better!

Ingredients

2 pounds of Cherries
1/2 a cup of thinly slices lemon peel
1 cup of lemon pulp
1/2 cup fresh lemon juice





Clean, pit and cut your cherries in half. Now rinse them again. Chop your cherries to the consistency you like. We all know I love thick jam. When you are cooking them the skin will dissipate a bit. Watch for pit's. They do not float like citrus seeds.

It is important to not skip this step.

Now take the slices and cut them into quarters. Put the slices in 1/2 cup of the lemon juice bring this up to a simmer and then add the 1/4 tsp of baking soda. It will bubble. Turn it down and let it simmer on low for 20 minutes this tenderizes the rind's.

 Have your cup of lemon pulp ready, It is super easy to get the rind out . I went to a class in Oakland at the Still Room and here is the link to tell you how to Section your Citrus.











Start you batch by putting your clean chopped cherries into a non-reactive pot and turn the flame on medium heat.









Now add all your citrus and rinds. Smash your cherries while they are cooking the juice is thick and dark. There are a few ways of doing this. You can mush or use an immersion blender while they are cooking. They do thin out while cooking no matter how you cut them.

If you use an immersion blender add the rinds after !

Bring everything to a rapid boil and can start to add your sugar one cup at a time. Between cup's stir and let the sugar dissolve prior to adding another cup. Do this until all the sugar is added and then bring it back up to a rolling boil.

Beautiful deep color. Gel times differ if you use no pectin or pectin. No pectin needs to be brought up to a boiling point of 223 degrees. Pectin is to the boiling point. Here is a pectin not pectin link to help you if needed.






With Marmalade the citrus has pectin in it naturally so if you bring it up to the proper gel point you will have perfect Marmalade.

Now it is time to scrap the foam off and get to jarrin' up. Turn off the burner and let your jam sit for 5 minutes this helps the fruit not to float to the top of the jar once water-bathed. Scrap off the foam and have your jars ready.  Ladle into 1/2 pint jelly jars till 1/4" from the top of the jar. Wipe your jars clean and cap and water bath them for 12 minutes.





Take the jams out of the water bath and let them cool overnight. Once cooled take  the ring off wash and store in a cool spot. Your jam's will be good for 6 to 9 months. Once open put them in the refrigerator and 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.

Kumquat Marmalade

What a funny and delicious little fruit. Let me give you a few Kumquat facts. The fruit is delicious sweet yet tangy. This fruit resembles a miniature orangey-lemonish fruit.

A Kumquat tree resembles an olive tree when fruit is in season. They bare hundreds of oval shaped little fruit's. The inside is tender and tart with the skin holding all the sugar.

This is my first time making this marmalade and I did my studies with regards to the how to. With all the Marmalade recipes out there they are a dime a dozen. But one name stood out and I semi-followed David's recipe.

Remember have all your tools and fruit ready. This is a time consuming recipe so give yourself two day's. One to slice and soak the peel and your feet!  I say this because those little shit's fruit devils are needy.

I did spend a day telling Pa how " I was going to do it different and it was going to be so easy" NOT 

Wait come back don't run away it will be fine when you slather it on your toast with tea during Downton Abby. Oh ok enough let us get started. This will give you approximately 6 to 7 half pints.

Ingredients for Kumquat Marmalade

1 pound of kumquats
2 lemons
4 cups of water
1 cup fresh squeezed orange juice
2 cups of sugar

The first thing I want you to do is thinly slice your lemon's and place them with 1/2 cup cold water into your non-reactive pot. They should be covered. Simmer your peels for about 10 minutes on low. Do this while your still cutting the little kum's. Once the 10 minutes has past turn off the burner and let them sit.

Here are my many slicing pictures because there is a method. Here it is in a nut shell but look at the pictures.


 Cut off the Ends









Slice off the ends then small thin slices






 







**Save the pith & seeds for pectin**

Just below is what you should end up with.

Take the pot the lemon peels are in and toss the water but keep the peels.











Now add the kumquat peels and the lemon peels into the pot with the 4 cups of water. Why 4 you should have used the 1/2 to blanch the lemons. Take all your peels and put them into your Non-reactive Pot.


Time to make the pectin pack!

I do have a post on how to make your own pectin but rather than go there here is a quick reminder. When you chopped and peeled the citrus you should have saved the pith and seed's. This is natural pectin found in most citrus.

Pack up the stuff and tie your cheese cloth with some kitchen string.

Place the cheese cloth pouch into your pot.
Make sure the pouch is covered to cook the stuff well. Bring everything to a rolling boil, stir well and then shut it off. Remove the pot from the heat and let it sit covered over night. It is ok not to refrigerate!

Ok the next day which is today you need to return your pot to the stove. Add your sugar and orange juice and bring the mixture up to a rolling boil. Now turn the heat to medium and let it simmer for 30 minutes. Once the 30 minutes has passed remove the pectin pouch put it into a small bowl and let it cool.

 Look at that beautiful pectin !!!



Pour your pectin into the pot and bring the mixture up to a rolling boil and keep stirring until it get to the right temperature 220 to set.








 Remember to use your spoon and plate test for the set.

Once it has reached the gel point turn off the heat skim the foam.

Let your marmalade cool slightly this way when you jar it up it will make sure the peels and guts get distributed evenly throughout 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 

I hope you all will embrace Marmalade's the way I have in the last few years. Remember do not store your jars with the twist on. Take it off clean the rim make sure you have a good seal and label.

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.     

Sectioning Citrus for Marmalade

Cut the top and the bottom of the fruit off. Peel you citrus as close to the fruit as possible right between the pith and the fruit. You now have a clean piece of fruit no peel and no pith.

 I think that this has to be the best trick I have learned when it comes to citrus. I makes the cutting of this tangy fruit so easy. If you are like me making marmalade is something I look forward to. Being in Southern California we are blessed with some of the best citrus.




Now take the piece of fruit into your palm and look at it. You notice the sections? You want to get your knife as close to each side of the section as possible. Once you get this trick down you can see how you can get close enough to the section that you can section one side and slide the fruit section out. It takes time and patients and it is messy no matter how you look at it.

But the reward is the beautiful pieces of fruit you will have for your jams and marmalade's. I section and freeze so much of this so I can add it to any fruit when summer is hear. It is also handy for recipes that call for fresh citrus.






How nice is this bowl of sectioned fruit?

Strawberry Marmalade

Strawberry Marmalade the lemon and strawberry together with the clementines quite a hit. People do not always want to have a Marmalade because the first thought is tang and acid but you can calm that with this Strawberry Marmalade recipe.  So with the fresh strawberry season upon us here is the recipe.

See the two lemons in the pot I keep them in there while I am boiling just because. Just clean them really well !

Strawberry Marmalade 

3 Clementine’s a heaping cup pulp (2 cups)
2 Meyer Lemon's & 1 Clementine thinly sliced
1 cup lemon juice fresh if possible
1/8 tsp baking soda
3 cups of strawberries
2 cups of sugar

app 9 - 8 oz jelly jars - lids and bands




Peel and cut the Clementine’s I like to keep it a bit chucky but you can cut your pulp to your own preference.

Cut one of the Clementine’s not peeled into thin slices (to be put with the lemon slices)






Cut your lemon into thin slices. Chop the lemon and Clementine’s slices into quarters. Theses are the rinds you can leave the pulp on it all goes to the same place. This is what gives your marmalade the tangy taste.








Now take the slices and cut them into quarters. Put the slices in 1/2 cup of the lemon juice bring this up to a simmer and then add the 1/4 tsp of baking soda. It will bubble. Turn it down and let it simmer on low for 20 minutes this tenderizes the rind's.

Hey what about the strawberries?

Add Strawberries and citrus together (include the rinds liquid and all) bring to a simmer.  Now add sugar bring back to a boil stirring for 5 minutes this should come to a rolling boil. A boil you can not stir down.

I do not use pectin in this jam and make sure I bring it up to a boil of 223 degrees. This is the temperature you want for a good gel with most jam's.


                                                           **** NOTE ****

The strawberries will break down. I like my jams chunky as we know. There are many ways to reduce the size of your strawberries. With marmalade's you want to keep the rinds so if you need to break down the strawberries do it before you add them to the lemon ingredients. Use an immersion blender or a potato smasher. Anything will do or just cut them down to size prior to adding them to the mixture



I use a candy thermometer with all my jams to get them to the exact heat of 223 degrees. This will insure the right gel point. Well almost always insure!





Take the pot off the heat skim the foam. Fill your warm jars ¼ inch from the top and wipe the rim clean. Cap on the lids and twist bans. Give them a well deserved bath for 12 minutes. Now when you take them out let them sit over night then store in a cool and dry place you have made some delicious strawberry marmalade enjoy.

Be sure to store without the twist band and label with the content and date. 



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.