Thursday, February 13, 2014

Citrus Salad on the Plate and in the Jar

My new found obsession during these frigid winter times is photographing citrus....eating citrus....and creating treats with citrus.

So I started with what could have been left as a fresh bright tasting citrus salad and turned it into a honey sweetened 3 Citrus Jam.

Inspiration for week 7 of the 50 Weeks of Canning came from 
Boulder Locavore's Vintage 3 Citrus Marmalade and Pamona's Pectin Orange Jam

3 Citrus Jam

4 cups citrus pulpy juice (approx. 3 grapefruit and 7-8 oranges depending on size)
Zest of 1 small Lemon (I used Meyer)
2 tsp calcium water (see Pamona's box for instructions)
1/4 lemon juice
1/4 tsp cinnamon
1/2 cup honey
3 tsp Pamona's Pectin

Prepare you jars and canning pot. 

For the "pulpy juice" remove peel, and any white pith by slicing off each end of the citrus.  Then cut down the sides along the contour of the fruit.  Hold citrus and cut out the sections being careful not to include any of the tough bitter white stuff. Leave seeds behind and add fruit sections to pot.  Ounce you've got 4 cups of fruit add 1/3 cup water and bring to a boil.  Lower heat and allow to simmer for 5-10 minutes to allow fruit to break down. 

Measure 4 cups from this mixture, add zest from small lemon, and return to pot.  Add lemon juice and calcium water.  Stir and bring to a boil.  

In the mean time thoroughly combine honey and pectin powder.  

Add to citrus mixture stirring continuously until dissolved.  Allow to come to a full boil. 

Remove from heat and fill jars leaving 1/4 headspace. Process for 10 minutes or adjust for altitude. Let sit over night and them check seals.  Enjoy with in 1 year.      

Honey Sweetened 3 Citrus Jam
And some more citrus pictures just for fun....

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