In the dead of winter there is something beckoning about the sunshine-y orbs of citrus at the market. Resistance is futile. Even though I have satisfied my can jam obligation, I have not satisfied my lust. One object of my attention was the Citron. In the aisles I hefted it into my hand, caressed it, sniffed it, threw longing looks in it’s direction after I had replaced it in its’ pile. Even I could not justify purchasing it, having NO CLUE what to do with the thing.
So I transferred my affection to the Meyer Lemon, bastard offspring of the Lemon and Mandarin Orange. I knew it would be kind to me as opposed to the fickle mistress the Citron. And I had a recipe! Many years ago, when I first tried my hand a canning, it was because I went out and picked several pounds of blackberries. Then I realized I had no idea what to do with them – backwards I know. At the time the canning section at my local book store was slim pickings so I ended up with one slim volume: The Joy of Cooking All About Canning & Preserving. It is not a book that I have seen much mention of on the Food-Blogosphere but I find myself liking it more and more.
Doubly so because it brought this into my life:
Meyer Lemon Kiwi Marmalade: from All About Canning & Preserving – Joy of Cooking Series
The Hardware: Canning stuff – I think I might need to make a seperate post just for this. OK, I did it see The Canning Thing. This makes 7 – 8 half pint jars.
The Software:
1 1/4 lbs Meyer Lemons
4 C Water
1 1/2 lbs Kiwi (firm/ripe)
5 C Sugar
Wash your lemons well and then slice them all in half along the equator. Using scissors, snip out the center star of white membrane and discard along with seeds.
The next step is to slice the lemons thinly and place in a big bowl with 4 cups of water. The thin skin of the lemons proved to be too challenging for my cheap a$$ “mandolin” and slicing them by hand was no pic-a-nic either. And I have sliced more things than the a-ve-rage bear. Let the whole mess sit overnight in the ‘fridge.
Whenever you get around to it the next day toss the whole shebang into a big pot and simmer for 15 minutes. While doing so, peel and slice the kiwi into 1/4 rounds.
Put a second pot on the range and measure 2 1/2 C sugar into it – add half the kiwi. When the lemons have had their jacuzzi, move half of them over to the other pot and add the remaining sugar and kiwi to the original pot. Now you have to work on your simultaneous stirring method. I get bored and see if I can stir them in opposing directions, or even better, opposing figure eights. I don’t know why the recipe says to do it in two batches – but that is what it says.
I managed that until both pots got up until 215 degrees and then I married them together to coax them up to the 218 – 220 range. This magic temperature is apparently the “jelling” point for my particular altitude – yours might vary. I also used the whole “put a small dish in the freezer and plop some jelly on it” trick. Let that sit in the freezer for two minutes (while you have intelligently lowered the heat on your molten lemon napalm) and see if it has set up by trying to pull a Red Sea Split on it with your finger. What finger you use is discretionary.
Pack into jars leaving 1/4″ head space. Make with the de-bubbling and rim wiping and ring tightening as usual. Boiling Water Bath for 15 minutes if you live between 1K & 2K feet like me – adjust for your altitude.
Conclusion:
The hubby and I spent a little time scraping the jelly from the inside of the cooking pots and eating it while making happy noises. I cannot wait to try this for real. It was a fair pain in the butt process wise, but I have found myself contemplating buying more ingredients so that I might make this again soon – I want to have more. One note, I ended up short 1/4 lb of kiwi, so it might have actually made the full number of half pints the recipe called for.
I am feeling pretty good about making this without any added pectin. It is only my second time doing such a thing, the first was a Dried Fig Preserve with apples and oranges providing the pectin. Even though it wasn’t done for this can jam – would anyone be interested in that recipe?
January 21, 2010 at 11:02 am
that is so beautiful. The dried fig one sounds even better would like to have that recipe
THANKS
January 21, 2010 at 1:38 pm
I will put up a post soon with the fig jam. I am glad you like the picture. Believe it or not, it tastes as good as it looks if not moreso.
January 21, 2010 at 12:55 pm
this marmalade sounds soooo awesome and it has two of my favourite things inside! may actually try this soon! usually put off making jams because i dont have pectin handy but yours does not require them which is perfect:)
January 21, 2010 at 5:03 pm
This marmalade looks really yummy. And I enjoyed reading your post! As to the fig jam: my friend Sara (from http://www.threecleversisters.com, also part of the Can Jam) is fond of figs, I think. So I’m pretty sure she might enjoy the recipe. I’m going to let her know when you put up the fig post.
January 21, 2010 at 5:27 pm
Looks delicious!! 🙂 Never would have thought of kiwi… what a great idea! Thanks for the hint about refrigerating the skins overnight!
January 21, 2010 at 7:36 pm
I love meyer lemons and wanted to make marmalade this year. The kiwi is such a good idea! I’m more of a small batch/refrigerator jam person (although I have done actual canning), so at least I won’t have to slice so many lemons!
January 21, 2010 at 10:52 pm
This looks so delicious! mmmm. licking the leftovers from the pot is the best part.
January 22, 2010 at 9:36 pm
Ummm, yeah! Of course I want that fig recipe! What’s taking so looooong?? 🙂
January 22, 2010 at 11:50 pm
OK ladies and gents I have put up the Fig recipe. I am not pleased with the post because it doesn’t have a picture, but I will work to remedy that issue.
https://robbingpeter.wordpress.com/2010/01/22/dried-fig-and-citrus-jam/
Comments are always welcome. Thank you so much for visiting.
January 25, 2010 at 12:23 am
Hello! I have this cookbook and I’ve (tried) to make this jam before. I think that my kiwis were underripe, because I didn’t get anything like what you got. The kiwis stayed in whole pieces and the whole thing turned out very well-jelled and tart/astringent. I’m glad to hear you had better luck than me… maybe I’ll have to try again sometime.
January 25, 2010 at 8:38 am
Sounds to me like you did it right! The book says to stir carefully so that you don’t break up the kiwis. There are some visible chunks of kiwis in the jars – but mine did not stay together too well. I wonder if the tartness had more to do with the Lemons. Some times people sell you small lemons labeled as “Meyer Lemons” when they are not really Meyer lemons. Who knows?
I always find it amazing that many different people can follow the same recipe and get different results. Just reinforces my belief that cooking is more Art than Science. Also it is what makes cooking blogs so fun.
January 27, 2010 at 11:03 am
Mmmm…the color is just amazing, such pretty jars!
February 1, 2010 at 8:20 am
[…] pozostanie… Przepis, który zmodyfikowałam (uprościłam metodę przygotowywania) pochodzi z tej strony […]
March 12, 2011 at 5:02 pm
your meyer-lemon-kiwi marmelade is fantastic, love it so much that I will make it again, thanks.
March 12, 2011 at 5:45 pm
I am so glad you both made this and took the time to give feedback! It is a tasty treat. I have been considering making a jelly roll with my final jar.