Jam Up and Jelly Tight

I Be Jammin......

The past few weeks I have been making jam.  I LOVE making jam and am always trying out new flavor combinations.  So far I have made: Strawberry-Lemon Marmalade, Blueberry-Lemon Jam, Three-Citrus Marmalade and Black-n-Blueberry Jam.  

My favorite one is the one I am tasting at the time.  They are all SOOOOOOO good.  I just have to share the Three-Citrus Marmalade recipe because it probably is my very favorite.  It came from the recipe book....Artisan Bread in Five Minutes A Day.  I use this book a LOT!!!  Can't wait to try this on a hot slice of English Muffin Bread!!  YUM!!

Laura's Three-Citrus Marmalade

4 Navel Oranges

1 lemon

1/2 pink grapefruit

2 1/2 cups boiling water

1/8 tsp baking soda

5 1/2 cups sugar

1 box (1.75 ounces) Sure Jell Fruit pectin

1.  Using a vegetable peeler, remove the colored zest from the fruit and discard the white pith.  Chop the zest coarsely.

2.  Chop the fruit, discarding any seeds and reserving the juice.

3.  Place the zests, water, and baking soda into a saucepan and bring to a boil.  Reduce heat; cover and simmer another 10 minutes.

4.  Measure the sugar and set aside.  Do not reduce the sugar, or marmalade may not set properly.

5.  Stir the box of fruit pectin into the fruit mixture.  Bring to a full, rolling boil.

6.  Stir in the sugar quickly, return to a full rolling boil, and cook for 1 minute.  Remove from the heat and skim off any foam.

7.  Pour the hot marmalade into clean canning jars.  Process for 10 minutes in a water bath.  The marmalade can also be frozen, without canning for up to 1 year.

Extra marmalade in a jar for the cook to taste!!  Delish!!!  Tart, tangy, sweet and bitter....just the way a great marmalade should be!!

Laura's Three-Citrus Marmalade

4 Navel Oranges

1 lemon

1/2 pink grapefruit

2 1/2 cups boiling water

1/8 tsp baking soda

5 1/2 cups sugar

1 box (1.75 ounces) Sure Jell Fruit pectin

1.  Using a vegetable peeler, remove the colored zest from the fruit and discard the white pith.  Chop the zest coarsely.

2.  Chop the fruit, discarding any seeds and reserving the juice.

3.  Place the zests, water, and baking soda into a saucepan and bring to a boil.  Reduce heat; cover and simmer another 10 minutes

4.  Measure the sugar and set aside.  Do not reduce the sugar, or marmalade may not set properly.

5.  Stir the box of fruit pectin into the fruit mixture.  Bring to a full, rolling boil.

6.  Stir in the sugar quickly, return to a full rolling boil, and cook for 1 minute.  Remove from the heat and skim off any foam.

7.  Pour the hot marmalade into clean canning jars.  Process for 10 minutes in a water bath.  The marmalade can also be frozen, without canning for up to 1 year.

The beginning of Blueberry-Lemon Jam.  This was a Paula Deen recipe I found online.  I like it.  The lemon is subtle and comes at the end of the tasting experience.

Finished product!!  I put this jam in pint size jars!!   I tend to use what I have on hand!!  These jams are going to be pretty tasty this winter when the air is cold and the toast is warm!!

In honor of football season we will end with a "JAM" pyramid!!

Have fun in all you do......I do!!

Happy Trails,

Mtn Mama