Monday, December 15, 2008
Wednesday, December 10, 2008
For our annual Christmas raffle I was selected to buy for my husband's cousin. This was a bit challenging since this cousin isn't the easiest to buy for. I didn't want to take any chances so instead of asking around, I went straight to the source. After asking him what he would like, I found out that he would enjoy some peppered citrus jam (he is a foodie).
I have recently started making jams and jellys, so this was a good fit. The process portion wasn't too difficult. I have already successfully made mint jelly, pomegranate jelly, and quince jam/jelly. The challenge for this gift was a recipe for the peppered citrus jam. I wanted to use locally grown mandarins as the primary citrus source, so I started from there.
After doing a quick google search, I found a reference recipe that I could use for general ingredient guidelines. In the end here is the recipe I created:
8-10 Satsuma mandarins (seedless with very thin skins)
1 lemon (from my backyard)
2 cups sugar (100% pure cane)
1.5 packages Ball No Sugar Needed Fruit Pectin
- Prepare the jars, lids, rings, and boiling water canner
- Peel the mandarins, reserving the skin. Separate each mandarin into two halves so they lay flat. Slice across each half so you get 1/2 inch chunks. Toss into the saucepan.
- Add enough water to barely cover the mandarins
- Using a potato peeler, peel the outside layer of the lemon (leave the white behind). Slice and chop the skin from the lemon and 3 mandarins into small pieces. Add the peels to the pot.
- Remove the remaining white from the lemon. Slice the lemon into chunks like the mandarin and add to the pot.
- Remove the stem and inner membrane/seeds of the jalepeno. Chop into small pieces and add to the citrus mixture. Note: Be careful when touching the pepper, I used a disposable glove so I wouldn't get any oil on my fingers.
- Bring the mixture to a boil then reduce heat and simmer for about and hour. There should be about 4 cups of the citrus pepper mixture in the pot.
- Following the directions for Cooked Jam from the insert in the pectin, bring the mixture back to a boil and add the pectin.
- Once the mixture is at a full rolling boil that cannot be stirred down, add the sugar. Boil for 3 minutes stirring constantly.
- Fill and process hot jars in a boiling water bath. Set on a towel and cover until cool. Don't be surprised if you hear a popping sound coming from your kitchen, it's just the jars sealing.