Going to Your DeKalb Farmer’s Market is an exercise in restraint regardless of how frequently I go. This time the piles of succulent citrus called to me from their bins, and I wanted to take them all home. Every kind of Orange, Tangerine, Lemon, Lime you can imagine (no Buddha hands tho) ripe for the picking. To narrow things down I decided on oranges, and further tightening the net I restricted myself to fruits from Florida. Among all of the Navels and Minnelos there was one lonely bin of Hamlins – and I decided to take them home.
Not knowing ahead of time what I was going to make, I didn’t buy quite enough oranges so I had to flesh out the juice with some tangerines from my last YDFM foray. I really wanted to make an Orange Jelly, but all I kept finding was marmalade recipes. With some poking I was able to find a Spiced Orange Jelly recipe from the National Center for Home Food Preservation and I thought it would work as a base, even tho I really didn’t want to do the commercial pectin route – eh win some lose some.
Hardware: canning stuff, see the ridiculously long page I wrote about The Canning Thing.
Orange Thyme Coriander Jelly – makes 4 half pints
based on Spiced Orange Jelly from NCHFP
2 C Orange Juice (4 Hamlins + 2 Tangerines)
1/3 C Lemon Juice
2/3 C Water
1 box Pwd Pectin
1 T Orange Zest, finely chopped
1 T Coriander seed, whole
3 1/2 C Sugar
1 T Thyme Leaves, fresh plus whole springs for jars
Peel one of the oranges to get the zest and juice all fruit – remove seeds. Combine juice, zest, water and pectin with coriander that has been tied into a little bag. Stir constantly on high heat until you reach a full rolling boil. Add sugar and continue to stir. When you get back up to a full rolling boil that cannot be stirred down begin timing for one minute and then turn off heat.
Continue to stir and remove spice bag, add in thyme leaves. Place one or two springs of thyme in each of your jars (that you have been keeping in your BWB) and fill to 1/4 head space. Do the whole jar wiping, lidding process as for any other canning. Process for time appropriate to your altitude – for me that is 10 minutes.
The original recipe called for spicing of cinnamon, cloves et all – you know, the usual suspects. And I just wasn’t feeling that combo. It seems to be the combo that gets thrown into everything and it gets a little old. For apple butter I can see it – but the flavors are just too wintry for citrus as far as I am concerned. Coriander is one of my favorite spices, and it never gets to take center stage. Always in the chorus but never the Diva, now is it’s time. Or thyme. hehehe
Now the question is, other than toast – what shall I eat my concoction upon?
I was weak and I didn’t just buy oranges, there were Meyer lemons and how does one say no to Meyer lemons? Those bad boys are currently soaking in the ‘fridge all sliced up and mangled, biding their time. So obviously there will be a Citrus can jam version 2.0 in the near future.