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What To Do with that Tasteless Canteloupe 3

Posted on August 25, 2011 by crankycheryl

We were standing around the melon bin at last week’s CSA pick-up, and I was explaining to my mom what I knew about picking out a good canteloupe.

  1. It should feel heavy for its size.
  2. Its blossom end should have some give.  (Which end is the blossom end?  One side will be where the fruit broke from the thick vine, and you’ll be able to see the outline of where the vine was.  The other end is where the fruit grew from the flower, and that’s where you’ll want to press to see if it’s a little soft.)
  3. It should smell like you want it to taste – fruity and a little sweet.

So people started gathering around, looking at me and looking down at the melons in their hands.  I kept repeating myself, and soon there was a small group of us standing around sniffing and hefting and poking and nodding and shrugging.

Though my 3-point list let me pretend to be a candidate for mayor of Melonville, as often as not, I end up with a tasteless melon from our CSA share.  At the store, I ask for a taste of melons before I buy them, and if I can’t have a taste and end up with a dud then I’ll return it for a refund.  But you can’t do that at the farm, and that’s why I’ve been working on ways to use those less-than-perfect ones.  Here are a couple of my latest favorites.

Spicy Honeyed Canteloupe
Serves ~10 (adjust as necessary – we were having a dinner party and so wanted a big platter)


Ingredients
  • 1 whole canteloupe, seeds removed, sliced
  • 3 T. honey
  • 1 t. hot pepper (I used Aleppo, which has a great texture and is mildly hot.  You could sort of fake it with 1/2 t. sweet paprika and 1/2 t. hot pepper flakes)
  • sprinkle of kosher salt
To prepare:
  1. Put melon on platter, drizzle honey over, then sprinkle pepper and salt.
  2. Serve either cold or at room temperature.
Canteloupe Lemonade
6-8 servings
Ingredients
  • cubed flesh from one canteloupe, pureed in blender with 2-3 T. water
  • 2 c. lemon juice
  • 3/4 – 1 c. sugar, depending on whether the melon is at all sweet
  • water as needed
To make:
  1. For a smooth lemonade, strain the canteloupe through a mesh strainer, add water as needed to get to 6 cups total liquid.  If you don’t mind some texture, you can skip the straining and just add water as necessary to get to 6 cups.
  2. Mix together canteloupe, lemon juice and 3/4 c. sugar.  Stir well to dissolve sugar, then chill and serve.
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Zucchini-Cheddar Muffins 0

Posted on August 22, 2011 by crankycheryl

What kills me is that when I consult this blog as a record of my days, it’s going to look like I did practically nothing this summer.

Friends, I did everything this summer.  The boys and I have been out and about, camping and playing and exploring. We’ve read a ton and seen movies and visited family and friends.  I’ve been cooking up a storm.  Canning, freezing, snacking, everything.

I’ve been working, and even (sound the trumpet) am preparing to start a brand new full time job with the University of Vermont’s Center for Sustainable Agriculture.  (Which, let’s face it, I wouldn’t jinx by advertising in advance, except the director has called and gotten my social security number and birthdate to get my paperwork started, so I’m pretty sure it’s true.)

I’ve written articles and emails and lots and lots of copy for a variety of projects.  Just not here, somehow.

Ah well.  We’re here now.

Among all of these other things, I had the good fortune to be able to provide the food for a friend’s brunch on the day after his summer wedding.  They had friends and family coming from all over the country, and they wanted to show off Vermont’s great food with a big Green Mountain brunch feast.

We got planning, and I scored some help from a friend who’s a NECI grad, and we spent a couple of days making all manner of piecrust and waffles and slicing fruit and making currant lemonade and steeping fresh mint for iced tea.  And maybe the most humble-appearing item of our line-up were these muffins, more like scones because they were so rich.  And containing zucchini because Pike said, “Well, it’s summer in Vermont.  We’ve got to have zucchini there.”  Which is totally true.

These muffins are so buttery, cheesy and good that they would have deserved to be on the menu anyway.  Just today, weeks later,  Z. helped himself to one right out the freezer from the few leftovers we’ve still got.  He would have eaten it that way, but Greg took pity and got him to thaw it in the toaster oven first.  Good.   Good either way.

Zucchini-Cheddar Muffins
Makes about 12
Adapted from Joy of Cooking

  1. Preheat an oven to 350.
  2. Grease a 12-cup muffin tin and set aside.
  3. Whisk together in a bowl:
  • 3 c. all-purpose flour
  • 4 t. baking powder
  • 1 t. salt
  • 1/2 t. baking soda
       4.   Add and toss to separate and coat with the flour mixture:
  • 1 c. shredded zucchini
  • 1 c. shredded cheddar
  • 1/4 c. chopped scallions
  • 3 T. chopped fresh basil (we had purple, so that’s what I used)
      5.   Whisk together in another bowl:
  • 2 large eggs
  • 1 c. buttermilk or yogurt
  • 4 T. melted unsalted butter or vegetable oil
       6.  Add to the flour mixture and mix with a few firm but gentle strokes, just until the dry ingredients are moistened.       (Let the batter stay lumpy.)   Scoop into cups of pan, then bake for about 30-35 minutes, or until a skewer comes out     clean.  Let cool in pan for a few minutes, then enjoy while a little warm, or else cool on rack.

 

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Don’t F. with the Pancakes 2

Posted on July 04, 2011 by crankycheryl

We were preparing for our first camping trip of the year a couple weeks back and it occurred to me:  Muffins!  I could make muffins!  I don’t have to make pancakes in the morning.  I always burn them anyway – how much can they really like them?  I mean, I could make CHOCOLATE muffins.  We LOVE chocolate!  I can even put chocolate CHIPS in them.  They’ll be so happy.  And I’ll be happy not having to clean up that big mess.

They were not happy.  I forgot the cardinal rule:  do not mess with tradition.  But I remembered it once I saw their faces fall, the disbelief as they looked at each other.  I mean, they seemed to think, divorce is one thing.  But this no pancake crap is just too much.

And they’re right.  We live our lives in a state of Plan B.  I’m forever ambitious and re-focusing what we’re going to do, dragging them off to this and that social event, a new activity to try, friends of mine with kids they don’t necessarily love.  They have ample opportunity to adapt, to make peace with a reality they didn’t choose, to punt and duct tape to get through their days.

So as we prepare for our second camping trip of the year, I dug this post up.  And I made the pancake mix.  And off we go.

Originally posted June 2009

I always burn the pancakes.  As I was making the dry mix to bring along with us, I was trying to talk myself out of freshly made pancake breakfasts on the cookstove for our first camping trip of the year.  I always make pancakes when we’re camping. I always burn them, distracted or inattentive for one minute and there they go.

I was grabbing ingredients for the mix and calculating times to see if I could possibly cook the pancakes ahead to just reheat on site, I kept thinking how I always burn them.  Mommy always burns the pancakes.  We go camping and we can count on a few things – hikes, and beach time, and s’mores, and our funny orange sleeping bags.  We try to stay in our favorite sites and leantos and we love to travel with our favorite friends, and in the morning Mommy burns the pancakes.

 

uu camping 037

So I made the mix and brought the add-ins (fresh blueberries, blueberry jam for putting on top).  We hiked and the boys were big enough to set free to explore the brook behind our campsite and we all got covered in mud and found cool pieces of mica and couldn’t get our fire going to save our  lives.  And in the mornings I burnt the pancakes and all was right in our camping world.

Well, you know, sort of.

Pancake Mix

  • 2 c. unbleached white flour
  • 2 c. whole wheat flour
  • 1/2 c. buckwheat flour
  • 1/4 c. + 2 T. baking powder
  • 1 t. salt
  • 1 t. cream of tartar
  • 1 T. sugar
  • 1/2 c. instant nonfat dry milk
  • 3/4 c. powdered buttermilk
  • equivalent of 2 powdered eggs (or 3 egg whites)

Rehydrate with about 1 1/2 c. water and 2 T. oil.  Cook until burnt.

 

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Yellow Jacket Cake 0

Posted on June 11, 2011 by crankycheryl

Considering how he’s not really a foodie, E. invents an awful lot of new recipes.  There have been cheese soup suggestions, a lobster and strawberry thing, a hotdog and watermelon soup, and there are always ideas for cakes.  I slightly wish I was one of the moms who let their kids make whatever they dream up, could indulge all of his imaginings, but I can’t afford fantasy groceries.  And I hate wasted food.

Z. is different, a guy who likes to access information he knows is good.  When he asked for oatmeal the other morning, he was excited to run to our Fairy Tale Feasts book and find the recipe associated with it before running off for his little step-stool so he could watch it bubble away on the stove.  He nodded in satisfaction when it tasted right.

Every now and then we all agree on something that E. has dreamed up, and that’s how we came to make the Yellow Jacket Cake he’s been suggesting for some months now.    He kept telling me about the yellow lemon cake that had “sugar … milk … and eggs.  And flour, mommy.  And it looks like a yellow jacket.”  We needed a cake for our big school spring event, something that would have great kid appeal, but not send me into a state of cringe with its ingredients.  The usual thing is to make one from a box, cover it with frosting from a can, and then dump leftover candy all over the top.  (The tip from other moms is that it’s your ticket to moving out all the leftover Easter candy you still have around.)  But cake is easy, and I don’t like to bake from a mix unless I’m cooking for a highly allergic type person and I need to make sure that there’s been absolutely no contamination from offending ingredients.

Buzz buzz.  This recipe made one single-layer lemon-marshmallow cake and a half-dozen cupcakes for home.  E took a look at the cake  and said, “It’s okay, but I was expecting it to be a lot taller.  Next time: five layers, Mommy.”  I nodded.  Maybe.  But I noted that our cake was among the first ones chosen at the big school shindig, so I’m declaring it officially good enough.

Yellow Jacket Cake
Serves 8-plus
I made mine as one single-layer cake and six cupcakes, but for simplicity’s sake am writing this as if for a double layer cake.

Lemon Cake:

  • 1/2 cup butter
  • 1/2 cup sugar
  • 3 egg yolks
  • 2 T. lemon juice
  • 1 t. fresh lemon zest or 1/2 t. dried lemon peel
  • 1 t. vanilla extract
  • 6 tbsp. milk
  • 1 cup flour
  • 1 tsp. baking powder
  • 1 pinch salt
  1. Preheat oven to 325° F. Grease and flour 2 8-inch layer pans with removable bottoms.
  2. Cream butter and sugar until fluffy.  Beat in egg yolks, then lemon juice and zest.
  3. Mix together flour and baking powder. Add to butter mixture. Add milk and vanilla and mix well.
  4. Spread batter into pans, then bake 35-40 minutes or until a toothpick inserted into the cake comes out clean.
  5. (While cake is baking, make the ridiculously easy and vaguely naughty frosting below.)
  6. Remove cake from pans and cool on racks.

Lemon-Marshmallow Frosting

  • 3 c. Fluff (or Ricemellow, if you’d like to be reasonably pure)
  • 1 1/2 c. organic non-hydrogenated palm frosting
  • 1 T. lemon juice
  • pinch of lemon zest or dried lemon peel
  • Optional: tiny dash of yellow food coloring
  • Optional: black and yellow colored sugars and yellow and black candy
  1. Beat all ingredients together until fluffy and thoroughly combined.  Taste and adjust flavor to your palate, with more fluff or lemon juice as necessary.
  2. Frost the cooled cakes:  place one upside down on a large plate, and spread a layer of frosting over the top of it.  Place the other layer, upside down, on top.  Spread a thin layer of frosting on the top and sides of the cake – this is your crumb coat, so don’t worry if it does in fact have crumbs and bits of cake in it.  Then cover that first coat with the remaining frosting, making it as swirly and fluffy as you like.
  3. To make it yellow jacket-ish, sprinkle black and yellow sugars in stripes across the top, then toss on any appropriately colored leftover stale crappy candy you can’t even believe you bought in the first place.   Voila.

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Dandelion Fritters 0

Posted on May 10, 2011 by crankycheryl

It’s May in Vermont so I’m looking at leaves.  With the rain, all the rain, and the sun the world just seemed to bounce into technicolor overnight.  Now the trees are all blossoming in that golden green of spring, vibrant everywhere.  Chartreuse fuzzy leaves, new red maple buds, dogwood and flowers suddenly there.

I’m a little embarrassed to admit how amazing I find plants.  Really – a tomato plant in fruit can leave me speechless.  How do these simple life forms know to do what they do – a petal here, a bud there, a leaf that curls just so.   How does a bud know when to open?  How does it turn that tightly curled bead into an unfurled leaf overnight?

But this year I’ve been teaching in our school’s environmental education program and I’ve learned that I had that point wrong.  The bud forms slowly in the year before it blossoms.  It spends the good growing days using the plant’s resources to build the leaves that will appear next year.  It’s not a miracle, or maybe not a sudden miracle:  it’s slow growth under the surface.  The plant doesn’t have to spring into action when the weather is most in doubt and turn itself beautiful.  It just had to do a little bit at a time when light and food and water were plentiful, and then sit tight and wait through the hard times.

And when the sun is good and strong get out there and stretch and reach and grow.  And, if you’re in my family, get out there and forage for what you can freely find – like the dandelions just after they burst bright and yellow into the spring.

Dandelion Fritters
Serves 2

  • 2 cups of dandelion flowers, rinsed gently but thoroughly (make sure to pick them where the dogs haven’t been and nothing has been sprayed on them)
  • 2 eggs
  • 1/2 cup flour (I used chick pea flour, but just about anything would be fine)
  • 1/2 t. salt
  • 1/4 t. black pepper

Whisk together eggs, flour, salt and pepper until smooth and free of lumps, then beat in the dandelions.

Heat up 2 T. butter in a medium skillet until bubbling and fragrant, then pour in dandelion-egg mixture.  Cook for 3-4 minutes or until firmly set on bottom, then flip and cook 2-3 minutes more.  Serve immediately.  It’s nice with a salad, and a little hot sauce won’t hurt a thing.

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Fan-freaking-tastic Faux Eggplant Parmigiana 4

Posted on April 27, 2011 by crankycheryl

I needed something delicious, vegan and gluten free to bring as the alternate entree for a dinner at our church recently, and I scored some very slightly roughed up eggplants for a good price at our co-op and off I went with this.  It’s got a couple of steps, but the results are seriously great.  Isn’t it nice when your friends are chasing you down for a recipe for something you’ve brought?  Sure, and here it is.

Won’t Miss What Isn’t In It Eggplant Parmigiana
Adapted from Barbara Kafka’s Vegetable Love
Serves 4

Preheat the oven to 500 (yes 500).

1.  Slice lengthwise into 1/4″ thick slices:

  • 1 eggplant

Soak in well-salted water for 1/2 hour.

2.  Put a metal (no plastic at all) rack on a baking sheet and put them in the oven to preheat as well.  Once the oven is hot, drain the eggplant, pat it dry, brush generously with:

  • olive oil, about 1/4 c. in all

Put slices on the rack and roast for 20-25 minutes, turning once.  When done, the skin will be a bit crisped and the flesh will be soft and tender and not feel as spongy as it did starting out.  Remove from oven and place aside.  Turn oven down to 375.

3. Generously oil an 8″x8″ baking dish and set aside.

4.  Puree together in a blender or food processor or whatever your favorite such device is:

  • 1 lb. package extra firm tofu (get organic so you can avoid Frankensoy, ok?)
  • 1 T. fresh basil leaves
  • 1 t. chopped garlic
  • 1/2 t. salt

5.  Measure and place aside:

  • 1 1/2 c. homemade or storebought tomato sauce.

6.  Spread 1/4 c. of the sauce on the bottom of the pan, then top with eggplant slices just to cover the pan.  Spoon a total of about 1/3 c. tofu mixture on the eggplant, then top with another 1/4 c. tomato sauce.  Repeat with eggplant and tofu once more, then combine remaining tomato sauce and tofu and pour over the top.  Bake for about 25 minutes, let cool just a little and serve.

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Apricot-Coconut Macaroons (with sugar or not) 1

Posted on April 21, 2011 by crankycheryl

 

I don’t seem to have landed any seder invitations this year, but I still want a taste of Passover.  When she was alive, my grandma Ruth would buy boxes of matzo that we’d eat with margarine, along with little almond macaroons out of the can and jars of Manischewitz gefilte fish.

For better or worse, that’s what Passover tastes like to me.  We weren’t religious at all so there was never a seder – just a trip to my grandmother’s pantry and companionable snack at her kitchen table.

But now I don’t want processed foods so much, and I’m not having flour and sugar.   Still, I wanted something Passover-ish, and these occurred to me.  They just couldn’t be easier (just make sure to soak those apricots ahead) and they’re really good.  If, like me, you’re off sugar, make them with the unsweetened coconut for a treat that’s fruity but barely sweet.  And if you’re a normal sort of eater, go ahead and use the sweetened coconut.  Yum.

Apricot-Coconut Macaroons
Makes about 20

1.  For at least 2 hours or overnight, soak in just enough warm water to cover:

  • 1 c. dried apricots

When very soft, puree with just enough of the soaking liquid to allow it to process into a smooth paste.

2.  Preheat oven to 325.  Oil a baking sheet or cover with parchment and set aside.

3.  Beat until stiff and dry in a medium bowl:

  • 2 egg whites

4.  Add to the egg whites and combine well:

  • 2 1/2 c. unsweetened (or sweetened) shredded coconut
  • 1 c. of the apricot puree
  • 1 t. vanilla
  • (pinch of cardamom, ginger, cinnamon or dried orange peel: optional)

The mix will be thick and fairly chunky.  Just make sure the ingredients are well incorporated.

5.  Form into small balls and then flatten one side.  Place on the baking sheet a couple of inches apart (they don’t need room to spread, but you do want good air flow between them so they can cook evenly and brown well).  Bake for about 25 minutes, or until fragrant and golden.  Let cool and eat.

They’ll keep for 3 or 4 days at room temperature, and freeze well too.

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Homemade Chocolate Syrup 1

Posted on April 09, 2011 by crankycheryl

E. & Z. regard chocolate milk as a birthright.  And I’m a bit embarrassed to admit that the big old standard Hershey’s bottle has been the only way that high fructose corn syrup has entered our house for several years.  Given the cost of the organic stuff, and the daily habit of consumption, I rationalized.  Having read the label, I also concluded that emulsifiers and sweet syrups were probably necessary to get something that would mix with milk in a satisfying way.

But then we ran out a couple of weeks ago, and I thought I’d see what I could find for a recipe.   I was delighted to find this one over on Serious Eats, albeit further embarrassed to find out how easy it was to make with the simplest of ingredients.

Naturally, I’m a convert to the homemade kind and I hope you’ll give it a try to in the name of thrifty, homemade, kid-friendly deliciousness.

 

Homemade Chocolate Syrup
Reprinted from Serious Eats

Makes about 2 1/2 c.

1. Whisk together in a heavy saucepan:

  • 1 cup cocoa powder
  • 2 cups sugar
  • 1/4 teaspoon salt

2.  Heat to medium and slowly add in:

  • 1 cup water
  • 1 tablespoon vanilla

Keep whisking until thick and well combined.  Stir by generous tablespoons into your favorite milk and enjoy.  Store in the fridge for use as needed.

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Great Cheap Lemon Dip 1

Posted on March 18, 2011 by crankycheryl

I’ve got this great post about a Vermont local-style mulligatawny that’s all ready to go, but CrankyGreg just made me feel bad.    He tells me I’ve been holding out on you, because I haven’t been telling the whole story of how we eat so well on our tight little budget, and that that’s what makes our food life actually interesting.

Actually he said something more like, “This is great, and this is the kind of thing you should be blogging about, babe.”  I’ll do better at sharing tips and strategies for how we do it.   But he’s anyway right.  Now let me start to make it up to you with this recipe that typifies my low rent-great food approach to shopping and eating.

You know that we’re passionate holders of a CSA membership, and because of that I don’t tend to eat vegetables besides those that we pick up down at the farm … unless they’re in the reduced bin at the co-op.  And if they’re cheap enough they are totally fair game.  There’s a special sort of sanctity that drapes over things once they’ve been remaindered, however inappropriate they might have been before.  Out of season organic asparagus for half-off?  Yes please.

Of course I love to eat locally grown good Vermont food for all the usual reasons.  But I guiltlessly supplement it with more exotic flavors and additions from afar that I tend to pick up cheap at our excellent local outlets.  Which is how I ended up with this very curious and delicious lemon-pumpkin seed-turmeric goo in a pouch for just 50 cents.

Fabulous Lemon Dip with Roasted Asparagus
Serves about 4 people as a light appetizer

1.  Make the asparagus:

Preheat oven to 400.

Snap tough ends off the bottom of:

  • 1 bunch of washed asparagus spears

Toss spears with:

  • 2 T. olive oil

Then place on baking pan, sprinkle with salt, and roast for about 20 minutes – until bright green and just getting tender.  Place aside and let cool to room temperature.

(I also had a couple of carrots around as well as some Jerusalem artichoke I had also gotten out of the cheap bin at our co-op, and I sliced those into dipping-sized pieces and put them aside as well.)

2.  Make the dip by whisking together:

  • 1 c. low fat plain yogurt (hey BTV friends – do you know you can get a quart of plain organic yogurt at Cheese Trader’s for $1.99?)
  • 2 T. heavy cream
  • 2 T. of this lemon confit sauce, or substitute 1 T. olive oil, 1 T.  lemon juice, 1/2 t. turmeric, 1/4 t. salt

Then we brought it over to our neighbor’s for dinner, where E. &  Z. staged a home invasion and attempted to appropriate all of the available toys, and the moms sat in the kitchen with vegetables to dip and a glass of wine.  I ended up liking this so much that I went back and bought two more packets of the lemon sauce for the freezer.   With spring and summer vegetables and salads right around the corner,  I know I’ll be using them up.

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Make Marmalade in March 3

Posted on March 12, 2011 by crankycheryl

It’s March and the birds are singing like it’s spring.  I don’t know if it’s a lion or a lamb, but our colossal snow fall is now running down the streets in rivers of rain water.

 

Things just seem to becoming more and more, I don’t know, richer, deeper, entwined.  Now a dear friend’s daughter is coming to spend a night with us every week since her family’s having a hard time.  E. is in the school play, along with children with people I knew 20 years ago when I was young and crazy and looking at them across the school gym is just like looking across a dark club at them and I’m wondering if I still find them intimidating.   At church, Z.’s class is making soup to share with hungry neighbors so we’ve got beans on the stove to add to tomorrow’s soup pot.   My heart catches, twisting as I watch the kids coming into their own lives, laughing, earnest and wild.

 

And it’s March, it’s my father’s birthday month and it’s peak citrus season.  He loves marmalade and so I made him a big batch for his birthday.  Marmalade always feels like a special success when it works.  Whereas a berry jam has some body, marmalade is really just sugar with juice and peel so it really has to set up just on the basis of getting it to the right temperature.  I find this usually takes a bit longer than recipes indicate – if you go ahead and make it, just make sure you’ve got the hands-on time it needs.

Orange-Grapefruit Marmalade
6 1-cup jars
Adapted from the Ball Complete Book of Home Preserving

1.  With a sharp paring knife, remove the zest from:

  • 3 lbs. mixed organic oranges and grapefruit.

Far be it from me to question the canning gods over at Ball, but I found their instructions to score the fruit into quarters, remove the peel a quarter at a time and then use a paring knife to scrape out the bitter pith unworkable.  So I pulled out this and used it instead:

You can also do this with any vegetable peeler as long as you’re careful to leave as much of the white pith behind as you can.

2.  Set the fruit aside and place peel in a stainless steel saucepan with enough water to cover generously.  Bring to a boil and boil gently for 10 minutes.  Drain off the water, cover again and repeat, until peel is softened.

3.  Over a saucepan or bowl to catch juice, use a sharp paring knife to remove the pith from the fruit, and then separate the segments from the tougher membrane.  Put the fruit into the saucepan and squeeze the membrane to make sure all the juice is in.  Toss out seeds and pith (but if you have a use for them please let me know).

4.  To the saucepan with segments add:

  • the cooked peel
  • 4 cups of water

Bring to a boil over medium-high heat, stirring occasionally.  Reduce the heat and boil gently, stirring frequently, until peel is very soft, about 30 minutes.

Remove from heat and measure 6 cups, adding water if necessary to reach that amount.

5.  Prepare your canner, jars, and lids.

6.  Ladle 3 cups of the cooked mixture into a deep stainless steel saucepan.  Ladle remaining mixture into a second saucepan.  Bring both to a boil over medium-high heat.  Keeping it at a boil, slowly stir:

  • 3 cups sugar

into each pan.  Boil hard, stirring constantly, until the mixture reaches the gel stage.  Remove from heat to test, and then keep cooking if necessary (My recipe said it would take 12 minutes, but it took 45.  Here’s how to test.)  Once you’ve gotten there, skim off the foam.

7.  Ladle hot marmalade into jars, leaving 1/4″ head space.  Remove the air bubbles by poking down the side with a chopstick, and add more marmalade if necessary to get the proper amount of headspace.  Wipe rim, center lid on jar, and screw the band on without overtightening.

 

8.  Place jars in canner so that they’re completely covered with water.  Bring to a boil, cover and process for 10 minutes.  Remove the canner lid, wait 5 minutes, then remove jars to cool and listen for that satisfying little pop that means the jar has successfully sealed.  (If it doesn’t, just keep it in your fridge and eat up in the next couple of weeks.)

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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