This jelly is really wonderful-I wish I had made it earlier as Christmas gifts. Oh well, maybe next year.
You Will Need:
6 cups chopped Cara Cara pulp
1 cup chopped lemon pulp
1 cup thinly sliced Cara Cara peel
2 large cinnamon sticks and 5 whole cloves tied in muslin
1 cup water
1 box powdered pectin
5 cups granulated sugar
In a large pot, combine pulps, peel, water and spice bag. Bring to a boil and then reduce heat to simmer. Cover, and cook 10 minutes. Strain through jelly bag slowly. Measure 4 cups (don't squeeze the jelly bag). If you need to, make up the rest with water.
Combine juice and pectin in a large pot (it will foam-up as it cooks). Bring to a boil over high heat. Add sugar, stirring constantly and return to a full rolling boil. Boil 1 minute. Remove from heat, skim foam and fill sterilised jars leaving 1/4 inch headspace. Seal with heated lids, adjust screw bands and process 10 minutes in a water-bath canner. Makes 5 half pints (about).
What? No dashes of Angastoura Bitters in all these marmalades and jellies?!
ReplyDeleteNot with my precious oranges-I'll wait for the peaches and nectarine jams in the spring.
ReplyDeleteI looked today, a tiny bottle of bitters is almost eight dollars.
But it lasts forever.
ReplyDeleteI dunno.. it seems like bitters would go so well with orange. Hmm!.. I have oranges and nectarines; I think I'll eat one with a bit of bitters as a 'dipping sauce...'
OK, you've convinced me-but if I don't like it, you're getting a case of bitters infused marmalade in the post (you'll get some anyway).
ReplyDeleteI bought another 18 pound bag of grapefruit today (bought one last week and it is already gone)and more blood oranges. I swear to god, I'm going to burn a hole in my stomach lining.
I had some orange and grapefruit with a few drops of bitters on it. Hm... ok, I guess. (The fruit was too cold; I think room temp woulda been easier to taste the blend of flavors). Tip: just a dash, for a hint of the Bitters' spice.
ReplyDelete