Tigress’ Can Jam January Featured Produce: Citrus!
I was so eager to get this show on the road that I had all of my tangerines and lemons juiced before I remembered that I need pictures for this! Fortunately, I had one of each left over:
4 cups of juice, with lots of leftover rinds and seeds for the compost. Don’t worry – those seeds come out later.
This was a very normal jelly recipe (read: easy easy!) Boil, simmer, strain, add pectin, boil.
Add sugar and boil some more:
This jelly turned out really well. I chose to do a jelly rather than a marmalade because this month is busy and I wasn’t sure I could handle the time commitment of a marmalade. I made a beautiful blood orange marmalade last winter that took hours, and I just wasn’t sure I was up for that this month! This would be an excellent recipe choice for someone just getting started into canning, as it’s very straightforward.
The taste of the jelly is very sweet (as jellies usually are), but the lemon gives it a lovely tartness that balances it out nicely. Both fruits shine through, with the sweetness of the tangerine and the tart of the lemon complimenting each other very well. The colour is spectacular – much prettier than it appears in my photos! This jelly would be great with cheese, or on very buttery biscuits. In fact, I have some tea biscuits in my freezer, so I think I know what I’m having for breakfast tomorrow!
Tangerine Lemon Jelly
From The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard (also available from Amazon)
Yield: 5 1/2 cups
Level: Beginner
3 lemons
9-10 tangerines
1 box dry fruit pectin
4 1/2 cups granulated sugar
1. Squeeze lemons and tangerines to give 4 cups (1L) juice. Bring juice to a boil over high heat in a large stainless steel or enamel saucepan, cover, reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat.
[If you haven’t already done so, prepare your jars, lids, hot-water bath, and other canning supplies while the juice is simmering. As with all standard jellies, things move pretty quickly from here on out.]
2. Strain juice through a jelly bag. Return strained liquid to saucepan and stir in pectin. Bring to a full boil over high heat, reduce heat and boil gently for 1 minutes, stirring constantly. Add sugar, return to a full boil and boil hard for 1 minutes, stirring constantly. Remove from heat.
3. Ladle into hot jars and process for 10 minutes according to standard water-bath preserving technique. [Don’t know how to do this step? Check out the Tigress’ great Canning 101 post for a great primer.]
January 23, 2010 at 10:32 pm
Looks great! Do you cool your jars on a cooling rack? I’ve never thought to do that, and usually use a folded kitchen towel.
January 24, 2010 at 9:25 am
Thanks, Libby!
Yeah, I use a cooling rack, but I usually put a towel between the rack and the jars. I’m not sure why I didn’t this time! A folded towel is also fine though.
If I’m canning when there are other things going on in the kitchen, I will often put the jars on a folded towel on top of a heavy cookie sheet, so I can move them out of the way quickly and easily (without burning myself!) if the counter space is needed for something else. This is also handy when I have several things to can all in one day. Then the first batch can cool in the dining room, out of my way!
January 29, 2010 at 4:15 pm
Your post inspired me to make this jelly. I am a newbie to the canning world. Thanks for such a great tutorial :)) This was my first attempt at canning. I am hooked!
February 2, 2010 at 10:39 am
I’m so glad you gave this a try! How did it go? Did you have success?
February 2, 2010 at 1:48 pm
Wow! That jelly looks ridiculously awesome!
I saw a great idea the other day for used citrus rinds: put them in a jar with some white vinegar for a couple of weeks and then use the citrus vinegar for cleaning. I hate wasting them.
Or, you could zest the oranges and tangerines before you juice them and put the zest in a big jar of vodka and make lemoncello.
February 2, 2010 at 2:30 pm
What a fantastic idea! My hubby and I got a big bottle of vodka as a gift last year and we don’t drink the stuff, so next time I have extra rinds hanging around, I’ll zest them up and make me some citrus-y booze! Thanks for the suggestion. 🙂
February 14, 2010 at 12:54 am
Mmmm that is some beautiful jelly! Nice job!