![]() You may stir very gently with a wood spoon occasionally. ![]() Keep an eye on marmalade while you do other things in the kitchen. At first the temperature rises rapidly and then, seems to hover forever before creeping up to 223° F. At this stage, continue to cook Tangelos and sugar until they reach 223° F or Threads stage on candy thermometer. Place lid on stock pot, slightly ajar for steam to escape.Īfter 40 minutes are up, add sugar to marmalade (I use C & H brand). Boil for ten minutes, stir, and continue boiling for another 40 minutes on medium-low with the lid on. Turn on heat to medium-high, bring Tangelos to a boil. Add lemon zest and juice to stock pot, then, water. When all Tangelos are sliced, tie cheesecloth bag of seeds and pith shut and place in stock pot. Gather up any juice that leaked out and place in stock pot as well. After cutting each one scoop up slices and minced Tangelo and place in stock pot. Cut out any large pieces of white pith from core and place in cheesecloth. Remove seeds and place in center of cheesecloth. ![]() Slice second half of Tangelo in thin strips and mince. Slice one half of Tangelo across, into very thin strips and then, slice strips in half. Place Tangelos on a large cutting board and slice off navel end with a very sharp knife. To make about 5 to 6 (8 ounce) jars of Tangelo marmaladeģ pounds plus 12 ounces sugar or about 7 1/ 2 cups Next, I ordered some cute canning jars on line at Amazon, purchased a 10 pound sack of sugar, and made sure my long chef’s knife was sharp as a surgeon’s blade. To find a recipe I went on line and browsed through many orange marmalade recipes, from the likes of Alton Brown to Dave Lebovitz and more, looking for technique, ingredients, and measurements. Second time around, I used the same recipe but changed the technique with wonderful results. First time it came out ok, then I thought about what I like in my favorite brands of orange marmalade, what makes them so tasty and what texture is the most desirable. I love to use them in any recipe that calls for orange pieces, juice or rind. I really want to talk about Mineola Tangelos they are a grapefruit tangerine cross, that taste like tangerine. They ripen and are ready to pick usually from December to March. Pink Coachellas are juicy, tart, and intensely flavored. By the way if you have never had the chance to try a Pink Coachella grapefruit, it is bar non the best, nothing in the store from Texas or Florida can beat it since they have bred the subtle balance of sweet with sour citrus out of the fruit. The last few years I have planted 3 Pink Coachella grapefruit trees, 2 Mineola Tangelos, 1 blood orange, and several lemon trees as well as 2 lime trees at our weekend retreat. The fragrance of citrus flowers wafts through the dry desert air and intense sunshine provides instant mental relaxation when you arrive and step out of the car. It is citrus season in the desert of Southern California. What could be better than a morning treat, think scone or bisquit, with marmalade? ![]() The trees are full and it is a wonderful crop this year. I posted this recipe last year ,and I thought it was worth bringing to your attention once again. ![]()
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