WEBVTT
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Welcome to the Perfectly Preserved Podcast.
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I'm your host Jenny Gomes.
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And I'm Anna Cash.
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Here we come together to bring you a podcast all about preserving food safely, easily, and dare I say, perfectly.
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At home.
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We are master food preservers moms wives, and we love talking about canning.
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ready to can like a master preserver.
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Let's get into today's episode.
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Welcome back to another episode of The Perfectly Preserved podcast.
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I'm Anna here with my co-host, Jenny.
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We are master food preservers and we are so glad you are here today.
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We have a really fun episode.
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We're gonna be talking about citrus.
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Let's get into our episode.
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Okay, so that I have thought a couple times.
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I thought we should really call.
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Versus citrus, but that I've always backburnered it in my mind because citrus is officially in season more in the winter months.
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But as you may know, Anna and I usually take a podcast break during so it never seemed very timely.
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I think lemons are the both California and like all things Mediterranean, very summer, summertime, we're recording right now in July, so I figured.
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and bring on the funny flavor.
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Citrus are a really cool food group because they are naturally very high in acid and that means that they easy and successful thing to preserve for, in many instances, we're gonna talk about one of a really tough thing to preserve, but there's a to start preserving with citrus and.
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the magic of preserving citrus is that you have that super sunny, bright flavor in of the year when that is not as readily available.
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I have cousins with whom we are close that live in Switzerland.
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They, Their half of the family didn't immigrate to America when my half did.
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And, When we mail things and forth over the holiday season, that's the thing I like to send is like a little tiny jar of Lemon Jam.
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We have a great podcast episode about mailing and how best to ship, canned items.
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But, if you wanna learn more about that to season one.
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I think that episode is le a little bit of lemon Jam is just such a Just a very California fresh summertime flavor.
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Anna awesome documents that we got from the, university of California, ag and natural resources sites, and we'll link those in our really great information all about, just some really fun recipes that you've probably never even heard of.
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So can definitely check those out in our show notes.
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Anna, do you wanna kick us off?
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What's the first thing you wanna share
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Yeah, I love preserving citrus.
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I use it all the time.
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I'm a cottage food Preserver, So lemon is a vital ingredient in a
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Mm-hmm.
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Uh, Specifically for my son's wedding, I made a raspberry lemon jam.
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That was his idea.
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He thought it would be such a good jam.
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And so I gave those away, or we gave those out
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Cute.
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favors.
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but lemon brightens everything.
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Lime.
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Brightens.
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Great thing about lemon is that, citrus in that sometimes jams can feel sugary, cloying, just like too much and citrus cuts that it does a beautiful job just creating a multifaceted jam, whereas A sugar raspberry jam is pretty boring.
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so I've, I use, lemons quite a bit in my jam making.
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One of the things I did a couple years ago when my parents had their winter home in Arizona is I went down to visit.
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In February and it was perfect citrus season.
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And so when my dad and mom, were coming back up through Utah with their truck I filled their truck with all kinds of citrus, we went and picked people's trees because I'm sure it's like this wherever you are, whatever's in abundance.
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People a lot of times are like, yeah, take it.
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I don't care.
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We picked tons of citrus and I brought it home and.
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Preserved it in a lot of different ways.
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During this episode, we're gonna be talking about certain things, one of the ways that I use citrus is in my cottage food artisan GM I think that there's a couple recipes we're gonna share that will be very new to you hopefully will be new that you haven't maybe thought of making.
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But, My very favorite citrus preserve, I've mentioned this so many times, sorry if it's a repeat, but lemon curd, my fave, super fave.
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You can water bath, can a citrus curd.
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And there are several tested recipes available that are safe for water bath, canning.
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bit shorter shelf life because of the egg, but, it is such a treat.
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I just love the creamy, lemon curd.
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I can't recommend it enough.
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It's, does a little bit of finesse in terms of.
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Just Making a custard.
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making a custard is probably not considered super beginner friendly, just'cause you have to pay close your eggs.
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So you just are whisking within an inch of your life as you go.
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But the canning part of it was easy peasy and such a treat.
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That's my absolute favorite.
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and then I think I've also mentioned this that I made, it's not very often that the wild blackberries that I pick where I live taste flat, but.
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One season, not this last year, but the one before, I think we had a lot of rain and the like just say it tasted okay, but that good, delicious blackberry flavor.
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And It took a tablespoon of lemon juice to change the a water logged fruit.
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And I think that you would find the same result, especially if using grown produce.
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Like for example, I would say probably those gigantic strawberries that are and a lot of color and not a ton of flavor.
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There's nothing wrong with canning those.
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And let's say you get a great price on'em amazing.
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Consider adding, flavor and or lemon zest.
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And that may really help, perk up that strawberry flavor that might be a little bit absent.
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So those are my things about citrus so far.
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this cool recipe, for, before I share this jelly recipe, talk about dehydrating first?
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Would would that be a good idea?
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last year before my big Christmas market, we decided to dehydrate orange slices.
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So in the winter here, you can get boxes of them and they're, I don't know, school fundraisers or you'll see Grocery stores.
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And so we got
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Mm-hmm.
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sliced our oranges about, a quarter inch thick Because I wanted to string them in my booth.
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I cannot tell you how many people said, are you selling these?
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So honestly, I think this year we're going to
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Really.
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of the orange slices, put'em in a little baggie with some twine, and people can, make their own.
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Strings of orange slices, around the holidays, you can do, lemon, lime, orange.
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They're just wonderful and it makes your house smell amazing.
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That's how I dehydrate my citrus.
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I've also done citrus zest replaces fresh zest, but dehydrated zest also looks really pretty on top of a baked good.
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There's several recipes I've read allude to the idea that you should the zest.
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Like for example, the recipe for, curd says to strain your curd to remove bits of tiny bits of scrambled egg and the zest and.
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I'm really revealing my country roots by saying this, but I kinda like that texture of the zest.
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It's like I actually really like it.
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I think it's I don't strain mine because so far I've and I haven't scrambled my eggs and I leave the zest in because think it's like pop rocks, those like weird candies that.
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like, that.
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a nice
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So I, I it.
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But I've also, If I needed a of lemons for just a cooking and I was gonna toss piff or the rest the rind in the pith, I would just zest it and just keep a little mason jar just in the fridge, and then just few days.
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So you can always refrigerate your zest too, if you.
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Yeah.
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if you're going to use lemons and you don't want the zest to go to waste, you just save in The fridge for a few days.
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the first recipe that I thought was so cool that we found, again University of California Ag and National Resources, was a mimosa jelly.
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If you're doesn't imbibe alcoholic beverages, a mimosa mimosa is a beverage that's most commonly served brunch and, or sometimes at bridal showers or little special occasions, And it's usually about 50 50 orange juice.
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if you like both of those flavors, it's pretty special.
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So the ingredients for this mimosa jelly, just to give you an idea, is two cups, orange juice without pulp.
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It can be fresh squeezed or calcium added store bought type.
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Two cups champagne or spoon or prosecco or sparkling wine.
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those are light and sweet and have bubbles.
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teaspoons calcium water, quarter cup lemon juice.
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Three quarters, cup sugar, it's just a very general, a jelly one.
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If you've made one jelly, you've made'em all set of directions, but it's just basically mixing everything together and properly preparing the Pomona spect.
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If you've never used Pomona spect, we also have episode specifically about Pomona spect.
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you can search that up.
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It's just a cool little bit different type of pectin that Anna and I both really like and it works really well in this recipe.
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it turns out.
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But was such a delicious sounding recipe.
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And then I'll add one more note the It says, as an example, of a store-bought juice.
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You can use a combination Western family orange juice concentrate.
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use that and fresh squeezed juice from Cara, Cara oranges, the juice from the cara karara orange is slightly pink and sweet and will add a special depth of flavor.
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So when you're canning with Fruits that are actually very high acid, you can, you this option of including, a different a little bit of a orange, choose a different citrus, to make it a little bit different or make it your own.
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Just sounded so good.
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think it would taste think, the alcohol would cook out recipe, so there would be no alcohol left.
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and It would probably just taste It would probably, it would think it sounds awesome.
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think it does too.
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I've talked about this before, I don't drink, but I was at, The Utah State Fair, there
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Mm-hmm.
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jelly there, and I did not recognize the name on the lid, but it was in the finalists because it was beautiful.
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And my partner was like, yeah, let's try it.
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And I tried it.
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And having not really drank a lot of alcohol, I was like.
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Oh, this tastes bad.
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Like this tastes like it's gone bad.
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Like it,
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here.
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fermented flavor.
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But I was like, oh my gosh, this is rotten.
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wasn't, it was
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How hilarious.
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of champagne, not champagne.
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Anyway, I don't know.
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alcoholic But it threw me off because
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Yeah,
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used to that and I didn't know what I was tasting.
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But it was, It was good.
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It just took me by
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sure.
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I'm sure this would taste a lot better'cause it has some sort
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Sure.
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in there.
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I really like this recipe too because it has a two different notes for variations beyond what I said.
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Including, You can do three cups of juice with one cup and you can, Add sugar or reduce the sugar depending on how sweet you wanted.
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So it just was great recipe because it gave you a lot of flexibility.
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and I don't imbibe, I cook more with alcohol than I drink can add some cool flavor and, the alcohol, the actual alcohol will cook out.
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So it won't be something that could intoxicate you.
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And, Anyway, that was the first recipe on our list of delicious sounding citrus options.
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And then the next one on the document, I've made this a bunch of times.
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Have you ever made strawberry lemonade concentrate Nana?
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Yeah.
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We actually don't drink a ton of lemonade, so My concentrate is still down in my storage room, how many did you make for your family, would you say?
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bet I did.
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Okay, so this recipe calls for, it makes seven pints and it has six cups strawberries, four cups, freshly squeezed lemon juice, sugar.
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Those are all the ingredients.
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It's easy peasy.
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I bet I made this.
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Three times from the early, first So when my kids were really small through, I haven't made it.
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in a couple years, but my family liked it.
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And actually Now that there are so many types of sparkling water, different kinds of flavored sodas, healthy sodas, all the bubbly things, I feel like you could cut it or dilute it.
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With one of those,
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a great
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or if you were my with Sprite, probably increase how sweet it was.
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Or tonic water.
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Someone else's grandma, sure has lots of tonic water.
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That's like a very classic thing.
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some grandmas have on hand tonic water.
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I bet that would be delish.
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So if you were felt bored by the idea of strawberry lemonade, maybe you could, choose a dilute it with rather than water.
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As a mom of little kids, I liked making it because I would put a little bit in a cup.
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I didn't do 50 50 like supposed to.
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I was, I'm the mom who would cut the Cheerios.
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I would get like plain Cheerios and put a handful of the sweetened in.
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So that's how I would do the lemonade concentrate.
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So it was very weak.
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Not a lot of sugar, but I thought it a really fun one that you can try too.
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I have not.
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I made preserved lemons when I got that big bundle of lemons from Arizona preserved lemons were traditionally made in the Middle East region.
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You cut your lemon in quarters, but not all the way through.
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so you want it to open up, bloom, like a little flour, you pack a bunch of those in a jar and put salt in there you pound your lemons down so that there's enough juice that covers your lemons.
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And then you let it sit in your fridge for one to two months, and by that time it softens.
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The osmosis happens between the salt and the lemons, and it creates this really.
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Umami flavor, even though it is salty and very tart.
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It combines into this umami Flavor.
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They recommend that you scrape out the insides of the lemons because that absorbs quite a bit of salt.
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But the pit and the rind can, it's just so delicious.
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I would Julianne the peel Then.
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Toss it in with my pasta, or you could throw it in with chicken and stock and preserve lemon peels in my instant pot, and it made a really fast, delicious dinner.
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Oh
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you can throw rice in there and make it like this Really I can't
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yeah.
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to describe the delicious flavor of a preserved lemon.
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So you, our listeners
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What?
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to do it themselves because it is, it's so weird.
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What happens with chemistry and food during that process that creates this really unique flavor.
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so I I've never made them nor eaten them.
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So it just says pretty much just what Anna said.
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But it gives spice options, which I thought would be cool to consider.
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So For a Moroccan flavor, you would include bay leaf, cinnamon, coriander, peppercorns, cloves, cumin, turmeric.
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And They don't have any amounts in that or just a cool like idea to get your.
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thinking going, you could do preserved Mexican limes, bay leaf, oregano, cumin, peppers, garlic onions,
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So
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get out of town.
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That sounds delicious.
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preserved 10 jellos, cardamom, star anis,
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That sounds amazing.
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I feel like that would be so good.
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I was gonna say, we just, finished our Taco Tuesday episode this week, and so this would be perfect for that.
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Imagine some preserved limes in with your cilantro rice, oh, that would be so good.
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Amazing.
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I need to do this.
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know.
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Preserving citrus preservation recipe.
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so this is just an old fashioned PDF that will link for you.
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It's so good.
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And it's out of Placerville, California, so it has for marmalade, kumquat, marmalade, chutneys.
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orange sections traditionally, candied kumquat flowers, lemon dill sauce, it has all these things and then it has the lemon lime or curd Lot of very good recipes.
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but This reminds me that I made, this is early on when my kids were little, I canned sections and.
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I wanna hear Anna's input.
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I thought this is not that good, but so I did not do it again.
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And what was not that good was I thought the membrane your slice of citrus together, you know what I mean?
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grapefruit
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I felt like that became tough.
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Yeah.
00:16:17.736 --> 00:16:22.850
And yeah, and the flavor was, I was like, Ugh.
00:16:23.190 --> 00:16:23.970
this is not that great.
00:16:23.970 --> 00:16:26.750
I remember I did it because I thought, oh, I'm making cups for my children.
00:16:26.750 --> 00:16:34.879
And I was just like on this healthy mom thing and which is a great thing to be on, but I was like, oh, let down, why they don't do it very often.
00:16:34.879 --> 00:16:36.590
And I remember one recipe sounded so good.
00:16:36.590 --> 00:16:38.330
It was like grapefruit with mint.
00:16:39.019 --> 00:16:46.399
I had wild mint that I picked, and both the mint and the citrus just felt very flat, and I didn't love the canned product.
00:16:46.399 --> 00:16:48.855
Have you ever canned like that, Anna?
00:16:49.240 --> 00:16:54.966
in this PDF doc that we're gonna put in our show notes, it talks about supreme citrus basically.
00:16:54.966 --> 00:16:56.046
And what that is
00:16:56.080 --> 00:16:56.110
Oh
00:16:56.235 --> 00:16:56.926
cut off the
00:16:57.039 --> 00:16:57.159
yeah.
00:16:57.159 --> 00:16:57.460
Let's.
00:16:57.525 --> 00:17:00.505
the bottom of your citrus fruit, and then you just.
00:17:01.495 --> 00:17:07.476
You cut all the rhind off exposing the sections of fruit, I did this.
00:17:07.576 --> 00:17:17.836
When I got that big load of citrus fruit from Arizona, I decided to pack some grapefruit sections in simple syrup.
00:17:17.895 --> 00:17:20.695
And can it, this does not taste good.
00:17:21.086 --> 00:17:32.576
And I don't know commercially they add something to it that we are just missing, like maybe they put citric acid in there to brighten it up or not worth my time.
00:17:32.816 --> 00:17:33.026
Not
00:17:33.424 --> 00:17:34.204
a letdown.
00:17:34.226 --> 00:17:34.556
let down.
00:17:34.835 --> 00:17:37.099
It was a letdown all the things to do.
00:17:37.160 --> 00:17:38.085
It was just like blah.
00:17:38.201 --> 00:17:38.861
yeah.
00:17:39.279 --> 00:17:39.640
no.
00:17:39.640 --> 00:17:45.130
So we, it's like we would not recommend I, it's recommended you could do it and maybe please let us know.
00:17:45.130 --> 00:17:47.500
Email preserved podcast@gmail.com.
00:17:47.500 --> 00:17:49.059
Tell us Yes.
00:17:49.059 --> 00:17:49.990
Tell us what we're missing.
00:17:49.990 --> 00:17:51.700
Maybe we need to add something to it.
00:17:52.089 --> 00:17:57.109
But the basic simple syrup, I was just like, whoa, this is nothing about this.
00:17:57.109 --> 00:18:02.549
I would do again, Why don't we talk about Supreme and Marmalade Anna?
00:18:02.721 --> 00:18:08.640
I feel like marmalade is, sometimes regarded as like the zenith of your jam and jelly making
00:18:08.814 --> 00:18:19.923
okay, so as a jam maker and as somebody who sells around Christmas time, are something that people ask for all the time, and I'm just like, oh.
00:18:20.778 --> 00:18:24.578
I said, have you, I always ask, have you ever made a marmalade?
00:18:24.608 --> 00:18:25.959
And people say, no.
00:18:26.009 --> 00:18:30.058
You don't understand how much work goes into making a marmalade.
00:18:30.449 --> 00:18:45.578
It's like a 24 hour process just prepping the ingredients to get ready to put into your marmalade, if you don't use a commercial pectin in this recipe, they recommend pomona's pectin, If you don't use some sort of pectin, you have
00:18:45.617 --> 00:18:45.877
Mm-hmm.
00:18:45.877 --> 00:18:52.508
a thermometer and cook it to a certain temperature, or you have to be very skilled in knowing what it looks like when it's ready.
00:18:53.347 --> 00:19:00.407
I have tried to make marmalade three times in succession, the last three winters.
00:19:00.837 --> 00:19:01.467
Oh yeah.
00:19:01.607 --> 00:19:08.617
finally this last winter I wised up and got pomona's pectin and used it in there and it finally set.
00:19:09.397 --> 00:19:14.738
I, for the life of me, could not make up a good marmalade.
00:19:14.738 --> 00:19:19.748
That set very well, and I don't know if it's my altitude let's be honest.
00:19:19.748 --> 00:19:23.928
It's probably me, but I find it so difficult to make.
00:19:24.284 --> 00:19:25.702
I don't think it's you.
00:19:25.702 --> 00:19:27.772
I think that's probably impossible that it's you.
00:19:28.344 --> 00:19:30.564
I think I just, that can't be it.
00:19:31.443 --> 00:19:33.364
Anna is a very skilled jam maker.
00:19:33.364 --> 00:19:36.612
She 2000 jars of jam For her Christmas market.
00:19:36.612 --> 00:19:38.922
She make this, she's actually a jam expert.
00:19:39.612 --> 00:19:40.241
For real.
00:19:40.362 --> 00:19:40.781
Okay.
00:19:40.989 --> 00:19:46.102
so in this cooperative extension document you see the uc document here, citrus marmalade.
00:19:46.102 --> 00:19:49.623
So It says, without added pectin long boil method.
00:19:49.772 --> 00:19:51.242
Boy, I'm enticed already.
00:19:51.813 --> 00:20:00.512
Okay, so It says, when peeling citrus fruit for marmalade, be sure to include some of the white membrane found just under the skin.
00:20:00.813 --> 00:20:02.410
This is of the pectin is located.
00:20:03.137 --> 00:20:18.904
So when you were saying cut off the tops and bottoms of the lemons, I just thought like you're gonna cut off the tops and bottoms of your fingertips because you have to have the sharpest knife on earth to slice into the sections, which supreme.
00:20:18.964 --> 00:20:21.523
then you also have to get some of the white the piff.
00:20:22.334 --> 00:20:25.483
And, to me, I think that doesn't look particularly beautiful.
00:20:25.483 --> 00:20:27.223
Can, but Maybe I'm just wrong.
00:20:28.034 --> 00:20:29.144
I'm open to information here.
00:20:29.144 --> 00:20:51.854
Someone can wise me up, but it has three quarters, cup grapefruit peel, threequarter cup, orange peel, one third cup lemon peel, pulp of one grapefruit, pulp of four medium sized oranges, boiling water, three cup sugar, one quart cold water, and there's only but you just basically.
00:20:53.679 --> 00:21:02.853
Simmer the strips until they're and then you cut them into tiny pieces, and then you combine the fruit and together and adding boiling water and sugar.
00:21:03.303 --> 00:21:14.662
And then you boil it over high heat stirring frequently until the temperature raises eight degrees Fahrenheit above boiling point of water for wherever you are in the universe.
00:21:14.662 --> 00:21:17.672
so you 228 degrees at sea level.
00:21:18.432 --> 00:21:22.598
Four, which will be about 20 minutes and then you can at like normal.
00:21:23.618 --> 00:21:34.618
But I think that the reason it is hard, or one of the reasons it's hard is that just is a lot of fussy steps in terms of cutting all the items and getting that amount correct.
00:21:35.308 --> 00:21:38.465
Two, I think having the amount of pectin available is tricky.
00:21:38.857 --> 00:21:50.574
Bringing that to a boil to the correct temperature for your elevation is just one other potential part where and I just, I think I did once and I was like, I'm just not gonna do all the Like I didn't peels.
00:21:50.574 --> 00:21:56.114
I think this is a terrible advertisement for to hear from you if you are a great marmalade maker so beautiful.
00:21:56.114 --> 00:22:04.284
And I was thinking about it always is, I feel like I've seen it in TV shows where you're in London and it's rainy and
00:22:04.545 --> 00:22:04.904
scone?
00:22:04.973 --> 00:22:08.153
it's like on some sort of biscuit of some kind
00:22:08.805 --> 00:22:09.765
Yes,
00:22:10.074 --> 00:22:10.554
yes.
00:22:10.558 --> 00:22:18.973
It's like obviously it would be delicious and so beautiful and very bright, but also not something I know how to guide our readers.
00:22:19.318 --> 00:22:23.511
To do other than I think you'd have the best luck adding a Pomona pectin.
00:22:23.544 --> 00:22:23.933
Yeah.
00:22:23.933 --> 00:22:31.749
And in this document, it talks about the long boil versus the short boil method, last winter I went down the rabbit hole.
00:22:31.778 --> 00:22:33.939
I was like, okay, I need to figure this out.
00:22:33.939 --> 00:22:44.953
I watched so many YouTube videos, watching Italian grandmothers, watching British people, watching people from Australia Award-winning Marvel aid makers.
00:22:45.098 --> 00:22:45.338
I.
00:22:45.683 --> 00:22:47.364
I went down the rabbit hole.
00:22:47.364 --> 00:22:52.741
When I say that I watched a lot of YouTube And there that do it a few different ways.
00:22:53.071 --> 00:22:56.112
But I never saw the award-winning people.
00:22:56.112 --> 00:22:59.261
Using pectin, I still wanna crack this code.
00:22:59.652 --> 00:23:14.269
it's really A lot of them use the long cook Where you boil either the whole citrus, you boil the whole citrus until it's really soft and then you use a very sharp knife and you cut the peels from the, it's a whole thing.
00:23:14.960 --> 00:23:16.430
and I just don't know if it's worth it.
00:23:17.116 --> 00:23:21.376
so Pomona's pectin on their website, pomona pectin.com.
00:23:21.946 --> 00:23:38.122
They have a section for marmalade and they have recipes for peach, citrus, satsuma, marmalade, orange, chocolate marmalade, honeyed, pear, lemon marmalade, ginger, marmalade, blueberry, cranberry, orange, tomato, marmalade, what's happening?
00:23:39.077 --> 00:23:39.688
blueberry
00:23:39.951 --> 00:23:42.856
strawberry, lemon, kumquat.
00:23:43.021 --> 00:23:43.922
I can keep going.
00:23:43.958 --> 00:23:44.137
Yeah.
00:23:44.143 --> 00:23:44.722
There's so many.
00:23:45.122 --> 00:23:48.872
So I think if I was gonna try again, I would do it.
00:23:48.902 --> 00:23:58.142
I would follow one of these recipes off of their website because I don't think I know how to get it to set up without effectin, and I feel okay about that.
00:23:59.041 --> 00:24:04.228
But hopefully we get some feedback from some of you about.
00:24:04.228 --> 00:24:19.257
How you guys are doing marmalade or, if you want us an expert, if you're an expert on marmalade, please reach out because we would like, I would like to be able to make this parts in this where I may not may be ill, ill equipped, to get there.
00:24:19.257 --> 00:24:25.436
So anyway, that is what we have to say about Al Aid and we've obviously had a lot to say about it.
00:24:25.517 --> 00:24:28.576
but what other recipe did you wanna talk about, Anna?
00:24:28.635 --> 00:24:31.017
Because I, There's a canned lemon curd recipe.
00:24:31.017 --> 00:24:32.006
what else did you wanna add?
00:24:32.136 --> 00:24:38.217
at the beginning of the episode you talked about Lemon Jam, tell me about Lemon Jam and how do you make it?
00:24:38.517 --> 00:24:39.207
like a marmalade.
00:24:40.221 --> 00:24:40.730
It was a jam.
00:24:40.730 --> 00:24:43.352
It was a whole lemon, boiled them till they were soft, cut them.
00:24:43.352 --> 00:24:44.926
into Added sugar and canned them.
00:24:44.926 --> 00:24:47.267
And this I used, I feel really sure.
00:24:47.356 --> 00:24:57.675
I followed a canning recipe from a trusted source And without looking at the recipe, I don't wanna say definitely do that until I have a safe recipe to link to.
00:24:57.675 --> 00:25:00.165
But I think I concluded at the time.
00:25:00.526 --> 00:25:12.945
That this is a safe recipe are naturally so high in acid and I followed like a time to can it that I thought, oh, this is the same as other jams of the same in my two seconds of Googling, I didn't up really quick, but it was good.
00:25:13.306 --> 00:25:13.965
It was very good.
00:25:14.296 --> 00:25:18.375
But it was, You boiled it until the lemons were soft, then blended them in a blender
00:25:18.707 --> 00:25:21.586
That sounds interesting and it sounds delicious.
00:25:21.586 --> 00:25:28.346
I would love to have that in my, list of jams that I make, because I think that would be really versatile.
00:25:28.346 --> 00:25:33.842
Like you could put it in I don't know, like a cake layer or Could.
00:25:34.602 --> 00:25:34.946
don't know.
00:25:35.037 --> 00:25:37.076
Just put it On a charcuterie board,
00:25:37.193 --> 00:25:38.253
On roasted chicken?
00:25:39.076 --> 00:25:39.645
that sounds
00:25:40.659 --> 00:25:40.959
Yes.
00:25:41.320 --> 00:25:46.131
I don't know what the prices are citrus, where everyone else lives.
00:25:46.131 --> 00:25:51.028
I do live in the state of California, So I wouldn't an inside, I don't have a lemon tree.
00:25:51.267 --> 00:25:57.164
I do think that you can find citrus for fairly, for a fairly affordable price and they're very transportable.
00:25:57.164 --> 00:26:01.019
So It's a cool It's kind them in a lot of different places a lot of times of the year.
00:26:01.669 --> 00:26:03.910
If you enjoyed it, please share it with a friend.
00:26:03.910 --> 00:26:06.920
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00:26:06.920 --> 00:26:08.329
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00:26:08.329 --> 00:26:13.372
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00:26:13.701 --> 00:26:14.662
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00:26:15.229 --> 00:26:16.048
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00:26:16.469 --> 00:26:19.848
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00:26:28.509 --> 00:26:34.449
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00:26:34.739 --> 00:26:42.769
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00:26:43.134 --> 00:26:44.473
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00:26:44.568 --> 00:26:47.058
Stay tuned for our next episode released every week.
00:00:00.954 --> 00:00:03.285
Welcome to the Perfectly Preserved Podcast.
00:00:03.785 --> 00:00:05.205
I'm your host Jenny Gomes.
00:00:05.344 --> 00:00:06.405
And I'm Anna Cash.
00:00:06.834 --> 00:00:13.404
Here we come together to bring you a podcast all about preserving food safely, easily, and dare I say, perfectly.
00:00:13.425 --> 00:00:13.845
At home.
00:00:14.105 --> 00:00:18.804
We are master food preservers moms wives, and we love talking about canning.
00:00:19.335 --> 00:00:21.445
ready to can like a master preserver.
00:00:21.495 --> 00:00:22.964
Let's get into today's episode.
00:00:23.344 --> 00:00:26.195
Welcome back to another episode of The Perfectly Preserved podcast.
00:00:26.195 --> 00:00:28.054
I'm Anna here with my co-host, Jenny.
00:00:28.355 --> 00:00:32.284
We are master food preservers and we are so glad you are here today.
00:00:32.344 --> 00:00:34.414
We have a really fun episode.
00:00:34.414 --> 00:00:36.365
We're gonna be talking about citrus.
00:00:36.664 --> 00:00:37.984
Let's get into our episode.
00:00:38.091 --> 00:00:40.305
Okay, so that I have thought a couple times.
00:00:40.305 --> 00:00:40.890
I thought we should really call.
00:00:41.146 --> 00:00:47.276
Versus citrus, but that I've always backburnered it in my mind because citrus is officially in season more in the winter months.
00:00:47.665 --> 00:00:53.485
But as you may know, Anna and I usually take a podcast break during so it never seemed very timely.
00:00:54.625 --> 00:01:05.215
I think lemons are the both California and like all things Mediterranean, very summer, summertime, we're recording right now in July, so I figured.
00:01:05.986 --> 00:01:08.115
and bring on the funny flavor.
00:01:08.566 --> 00:01:26.271
Citrus are a really cool food group because they are naturally very high in acid and that means that they easy and successful thing to preserve for, in many instances, we're gonna talk about one of a really tough thing to preserve, but there's a to start preserving with citrus and.
00:01:27.186 --> 00:01:35.555
the magic of preserving citrus is that you have that super sunny, bright flavor in of the year when that is not as readily available.
00:01:35.828 --> 00:01:38.856
I have cousins with whom we are close that live in Switzerland.
00:01:38.856 --> 00:01:42.644
They, Their half of the family didn't immigrate to America when my half did.
00:01:43.094 --> 00:01:51.394
And, When we mail things and forth over the holiday season, that's the thing I like to send is like a little tiny jar of Lemon Jam.
00:01:51.545 --> 00:01:56.584
We have a great podcast episode about mailing and how best to ship, canned items.
00:01:56.584 --> 00:01:58.465
But, if you wanna learn more about that to season one.
00:01:58.465 --> 00:02:06.743
I think that episode is le a little bit of lemon Jam is just such a Just a very California fresh summertime flavor.
00:02:06.802 --> 00:02:17.783
Anna awesome documents that we got from the, university of California, ag and natural resources sites, and we'll link those in our really great information all about, just some really fun recipes that you've probably never even heard of.
00:02:17.783 --> 00:02:20.623
So can definitely check those out in our show notes.
00:02:20.633 --> 00:02:21.984
Anna, do you wanna kick us off?
00:02:21.984 --> 00:02:23.633
What's the first thing you wanna share
00:02:24.133 --> 00:02:26.683
Yeah, I love preserving citrus.
00:02:26.713 --> 00:02:28.033
I use it all the time.
00:02:28.033 --> 00:02:32.991
I'm a cottage food Preserver, So lemon is a vital ingredient in a
00:02:33.114 --> 00:02:33.533
Mm-hmm.
00:02:34.191 --> 00:02:39.031
Uh, Specifically for my son's wedding, I made a raspberry lemon jam.
00:02:39.211 --> 00:02:40.420
That was his idea.
00:02:40.420 --> 00:02:42.040
He thought it would be such a good jam.
00:02:42.040 --> 00:02:44.681
And so I gave those away, or we gave those out
00:02:44.705 --> 00:02:45.125
Cute.
00:02:45.610 --> 00:02:46.151
favors.
00:02:46.491 --> 00:02:49.070
but lemon brightens everything.
00:02:49.191 --> 00:02:49.281
Lime.
00:02:50.281 --> 00:02:51.121
Brightens.
00:02:51.181 --> 00:03:12.375
Great thing about lemon is that, citrus in that sometimes jams can feel sugary, cloying, just like too much and citrus cuts that it does a beautiful job just creating a multifaceted jam, whereas A sugar raspberry jam is pretty boring.
00:03:12.393 --> 00:03:16.543
so I've, I use, lemons quite a bit in my jam making.
00:03:16.782 --> 00:03:23.752
One of the things I did a couple years ago when my parents had their winter home in Arizona is I went down to visit.
00:03:24.098 --> 00:03:27.427
In February and it was perfect citrus season.
00:03:27.487 --> 00:03:42.907
And so when my dad and mom, were coming back up through Utah with their truck I filled their truck with all kinds of citrus, we went and picked people's trees because I'm sure it's like this wherever you are, whatever's in abundance.
00:03:42.907 --> 00:03:45.098
People a lot of times are like, yeah, take it.
00:03:45.098 --> 00:03:45.967
I don't care.
00:03:46.512 --> 00:03:49.451
We picked tons of citrus and I brought it home and.
00:03:49.782 --> 00:03:51.581
Preserved it in a lot of different ways.
00:03:51.632 --> 00:04:08.977
During this episode, we're gonna be talking about certain things, one of the ways that I use citrus is in my cottage food artisan GM I think that there's a couple recipes we're gonna share that will be very new to you hopefully will be new that you haven't maybe thought of making.
00:04:08.977 --> 00:04:18.776
But, My very favorite citrus preserve, I've mentioned this so many times, sorry if it's a repeat, but lemon curd, my fave, super fave.
00:04:18.875 --> 00:04:21.516
You can water bath, can a citrus curd.
00:04:21.545 --> 00:04:26.608
And there are several tested recipes available that are safe for water bath, canning.
00:04:26.958 --> 00:04:32.338
bit shorter shelf life because of the egg, but, it is such a treat.
00:04:32.367 --> 00:04:35.096
I just love the creamy, lemon curd.
00:04:35.096 --> 00:04:36.956
I can't recommend it enough.
00:04:37.047 --> 00:04:40.817
It's, does a little bit of finesse in terms of.
00:04:41.596 --> 00:04:42.617
Just Making a custard.
00:04:42.617 --> 00:04:46.807
making a custard is probably not considered super beginner friendly, just'cause you have to pay close your eggs.
00:04:46.807 --> 00:04:49.586
So you just are whisking within an inch of your life as you go.
00:04:49.586 --> 00:04:52.646
But the canning part of it was easy peasy and such a treat.
00:04:52.677 --> 00:04:53.846
That's my absolute favorite.
00:04:54.357 --> 00:05:03.416
and then I think I've also mentioned this that I made, it's not very often that the wild blackberries that I pick where I live taste flat, but.
00:05:04.002 --> 00:05:15.764
One season, not this last year, but the one before, I think we had a lot of rain and the like just say it tasted okay, but that good, delicious blackberry flavor.
00:05:16.334 --> 00:05:20.733
And It took a tablespoon of lemon juice to change the a water logged fruit.
00:05:20.733 --> 00:05:26.384
And I think that you would find the same result, especially if using grown produce.
00:05:26.384 --> 00:05:31.723
Like for example, I would say probably those gigantic strawberries that are and a lot of color and not a ton of flavor.
00:05:32.863 --> 00:05:34.124
There's nothing wrong with canning those.
00:05:34.124 --> 00:05:36.413
And let's say you get a great price on'em amazing.
00:05:37.194 --> 00:05:39.843
Consider adding, flavor and or lemon zest.
00:05:39.843 --> 00:05:45.062
And that may really help, perk up that strawberry flavor that might be a little bit absent.
00:05:45.603 --> 00:05:49.237
So those are my things about citrus so far.
00:05:49.456 --> 00:05:55.230
this cool recipe, for, before I share this jelly recipe, talk about dehydrating first?
00:05:55.230 --> 00:05:56.401
Would would that be a good idea?
00:05:56.877 --> 00:06:02.887
last year before my big Christmas market, we decided to dehydrate orange slices.
00:06:03.387 --> 00:06:10.249
So in the winter here, you can get boxes of them and they're, I don't know, school fundraisers or you'll see Grocery stores.
00:06:10.369 --> 00:06:11.478
And so we got
00:06:11.552 --> 00:06:11.971
Mm-hmm.
00:06:12.021 --> 00:06:18.610
sliced our oranges about, a quarter inch thick Because I wanted to string them in my booth.
00:06:18.661 --> 00:06:22.201
I cannot tell you how many people said, are you selling these?
00:06:22.411 --> 00:06:25.860
So honestly, I think this year we're going to
00:06:26.185 --> 00:06:26.754
Really.
00:06:27.271 --> 00:06:33.521
of the orange slices, put'em in a little baggie with some twine, and people can, make their own.
00:06:34.521 --> 00:06:40.740
Strings of orange slices, around the holidays, you can do, lemon, lime, orange.
00:06:40.771 --> 00:06:44.071
They're just wonderful and it makes your house smell amazing.
00:06:44.810 --> 00:06:46.940
That's how I dehydrate my citrus.
00:06:46.990 --> 00:06:56.480
I've also done citrus zest replaces fresh zest, but dehydrated zest also looks really pretty on top of a baked good.
00:06:56.680 --> 00:07:02.446
There's several recipes I've read allude to the idea that you should the zest.
00:07:02.565 --> 00:07:10.345
Like for example, the recipe for, curd says to strain your curd to remove bits of tiny bits of scrambled egg and the zest and.
00:07:10.454 --> 00:07:17.115
I'm really revealing my country roots by saying this, but I kinda like that texture of the zest.
00:07:17.774 --> 00:07:19.454
It's like I actually really like it.
00:07:19.725 --> 00:07:28.536
I think it's I don't strain mine because so far I've and I haven't scrambled my eggs and I leave the zest in because think it's like pop rocks, those like weird candies that.
00:07:28.596 --> 00:07:30.146
like, that.
00:07:30.334 --> 00:07:30.694
a nice
00:07:30.762 --> 00:07:31.672
So I, I it.
00:07:31.672 --> 00:07:41.745
But I've also, If I needed a of lemons for just a cooking and I was gonna toss piff or the rest the rind in the pith, I would just zest it and just keep a little mason jar just in the fridge, and then just few days.
00:07:41.745 --> 00:07:43.630
So you can always refrigerate your zest too, if you.
00:07:44.482 --> 00:07:44.841
Yeah.
00:07:44.896 --> 00:07:50.646
if you're going to use lemons and you don't want the zest to go to waste, you just save in The fridge for a few days.
00:07:51.035 --> 00:07:59.615
the first recipe that I thought was so cool that we found, again University of California Ag and National Resources, was a mimosa jelly.
00:08:00.365 --> 00:08:13.343
If you're doesn't imbibe alcoholic beverages, a mimosa mimosa is a beverage that's most commonly served brunch and, or sometimes at bridal showers or little special occasions, And it's usually about 50 50 orange juice.
00:08:14.906 --> 00:08:16.894
if you like both of those flavors, it's pretty special.
00:08:16.973 --> 00:08:22.584
So the ingredients for this mimosa jelly, just to give you an idea, is two cups, orange juice without pulp.
00:08:22.944 --> 00:08:27.254
It can be fresh squeezed or calcium added store bought type.
00:08:28.084 --> 00:08:32.066
Two cups champagne or spoon or prosecco or sparkling wine.
00:08:32.083 --> 00:08:34.874
those are light and sweet and have bubbles.
00:08:35.244 --> 00:08:37.913
teaspoons calcium water, quarter cup lemon juice.
00:08:38.072 --> 00:08:42.802
Three quarters, cup sugar, it's just a very general, a jelly one.
00:08:42.922 --> 00:08:50.182
If you've made one jelly, you've made'em all set of directions, but it's just basically mixing everything together and properly preparing the Pomona spect.
00:08:50.871 --> 00:08:55.142
If you've never used Pomona spect, we also have episode specifically about Pomona spect.
00:08:55.721 --> 00:08:56.652
you can search that up.
00:08:56.682 --> 00:09:05.182
It's just a cool little bit different type of pectin that Anna and I both really like and it works really well in this recipe.
00:09:05.182 --> 00:09:05.751
it turns out.
00:09:05.751 --> 00:09:08.672
But was such a delicious sounding recipe.
00:09:09.072 --> 00:09:15.530
And then I'll add one more note the It says, as an example, of a store-bought juice.
00:09:15.860 --> 00:09:19.221
You can use a combination Western family orange juice concentrate.
00:09:19.221 --> 00:09:29.408
use that and fresh squeezed juice from Cara, Cara oranges, the juice from the cara karara orange is slightly pink and sweet and will add a special depth of flavor.
00:09:29.466 --> 00:09:43.350
So when you're canning with Fruits that are actually very high acid, you can, you this option of including, a different a little bit of a orange, choose a different citrus, to make it a little bit different or make it your own.
00:09:43.890 --> 00:09:45.211
Just sounded so good.
00:09:45.322 --> 00:09:49.720
think it would taste think, the alcohol would cook out recipe, so there would be no alcohol left.
00:09:50.301 --> 00:09:52.681
and It would probably just taste It would probably, it would think it sounds awesome.
00:09:52.756 --> 00:09:53.626
think it does too.
00:09:53.726 --> 00:09:59.797
I've talked about this before, I don't drink, but I was at, The Utah State Fair, there
00:09:59.941 --> 00:10:00.360
Mm-hmm.
00:10:00.443 --> 00:10:07.464
jelly there, and I did not recognize the name on the lid, but it was in the finalists because it was beautiful.
00:10:07.464 --> 00:10:09.514
And my partner was like, yeah, let's try it.
00:10:09.514 --> 00:10:10.413
And I tried it.
00:10:10.474 --> 00:10:13.474
And having not really drank a lot of alcohol, I was like.
00:10:14.208 --> 00:10:15.859
Oh, this tastes bad.
00:10:15.948 --> 00:10:17.869
Like this tastes like it's gone bad.
00:10:18.491 --> 00:10:19.091
Like it,
00:10:19.150 --> 00:10:19.630
here.
00:10:19.652 --> 00:10:20.642
fermented flavor.
00:10:20.642 --> 00:10:22.912
But I was like, oh my gosh, this is rotten.
00:10:23.282 --> 00:10:24.451
wasn't, it was
00:10:24.676 --> 00:10:25.576
How hilarious.
00:10:25.851 --> 00:10:27.861
of champagne, not champagne.
00:10:27.892 --> 00:10:28.792
Anyway, I don't know.
00:10:28.917 --> 00:10:31.297
alcoholic But it threw me off because
00:10:31.380 --> 00:10:31.770
Yeah,
00:10:32.346 --> 00:10:34.736
used to that and I didn't know what I was tasting.
00:10:34.736 --> 00:10:36.047
But it was, It was good.
00:10:36.047 --> 00:10:36.976
It just took me by
00:10:37.211 --> 00:10:37.427
sure.
00:10:37.476 --> 00:10:41.106
I'm sure this would taste a lot better'cause it has some sort
00:10:41.130 --> 00:10:41.581
Sure.
00:10:41.706 --> 00:10:42.187
in there.
00:10:42.629 --> 00:10:48.480
I really like this recipe too because it has a two different notes for variations beyond what I said.
00:10:48.480 --> 00:10:56.604
Including, You can do three cups of juice with one cup and you can, Add sugar or reduce the sugar depending on how sweet you wanted.
00:10:56.604 --> 00:10:59.125
So it just was great recipe because it gave you a lot of flexibility.
00:10:59.423 --> 00:11:07.785
and I don't imbibe, I cook more with alcohol than I drink can add some cool flavor and, the alcohol, the actual alcohol will cook out.
00:11:07.899 --> 00:11:10.240
So it won't be something that could intoxicate you.
00:11:10.615 --> 00:11:15.951
And, Anyway, that was the first recipe on our list of delicious sounding citrus options.
00:11:16.522 --> 00:11:19.402
And then the next one on the document, I've made this a bunch of times.
00:11:19.402 --> 00:11:22.553
Have you ever made strawberry lemonade concentrate Nana?
00:11:22.995 --> 00:11:23.384
Yeah.
00:11:23.445 --> 00:11:32.089
We actually don't drink a ton of lemonade, so My concentrate is still down in my storage room, how many did you make for your family, would you say?
00:11:32.158 --> 00:11:33.687
bet I did.
00:11:33.687 --> 00:11:42.908
Okay, so this recipe calls for, it makes seven pints and it has six cups strawberries, four cups, freshly squeezed lemon juice, sugar.
00:11:42.967 --> 00:11:44.018
Those are all the ingredients.
00:11:44.018 --> 00:11:44.643
It's easy peasy.
00:11:45.232 --> 00:11:46.822
I bet I made this.
00:11:46.941 --> 00:11:54.192
Three times from the early, first So when my kids were really small through, I haven't made it.
00:11:54.192 --> 00:11:56.336
in a couple years, but my family liked it.
00:11:56.787 --> 00:12:05.821
And actually Now that there are so many types of sparkling water, different kinds of flavored sodas, healthy sodas, all the bubbly things, I feel like you could cut it or dilute it.
00:12:06.681 --> 00:12:07.491
With one of those,
00:12:07.491 --> 00:12:07.731
a great
00:12:07.990 --> 00:12:11.772
or if you were my with Sprite, probably increase how sweet it was.
00:12:12.101 --> 00:12:13.211
Or tonic water.
00:12:13.211 --> 00:12:15.471
Someone else's grandma, sure has lots of tonic water.
00:12:15.532 --> 00:12:17.331
That's like a very classic thing.
00:12:17.491 --> 00:12:19.052
some grandmas have on hand tonic water.
00:12:19.351 --> 00:12:20.402
I bet that would be delish.
00:12:20.642 --> 00:12:27.485
So if you were felt bored by the idea of strawberry lemonade, maybe you could, choose a dilute it with rather than water.
00:12:27.816 --> 00:12:32.666
As a mom of little kids, I liked making it because I would put a little bit in a cup.
00:12:33.265 --> 00:12:34.885
I didn't do 50 50 like supposed to.
00:12:34.936 --> 00:12:36.645
I was, I'm the mom who would cut the Cheerios.
00:12:36.645 --> 00:12:39.225
I would get like plain Cheerios and put a handful of the sweetened in.
00:12:39.615 --> 00:12:42.466
So that's how I would do the lemonade concentrate.
00:12:42.466 --> 00:12:43.755
So it was very weak.
00:12:43.816 --> 00:12:48.035
Not a lot of sugar, but I thought it a really fun one that you can try too.
00:12:48.139 --> 00:12:48.859
I have not.
00:12:49.135 --> 00:12:58.051
I made preserved lemons when I got that big bundle of lemons from Arizona preserved lemons were traditionally made in the Middle East region.
00:12:58.100 --> 00:13:01.971
You cut your lemon in quarters, but not all the way through.
00:13:02.461 --> 00:13:15.839
so you want it to open up, bloom, like a little flour, you pack a bunch of those in a jar and put salt in there you pound your lemons down so that there's enough juice that covers your lemons.
00:13:16.693 --> 00:13:22.943
And then you let it sit in your fridge for one to two months, and by that time it softens.
00:13:22.943 --> 00:13:28.823
The osmosis happens between the salt and the lemons, and it creates this really.
00:13:29.823 --> 00:13:33.673
Umami flavor, even though it is salty and very tart.
00:13:33.683 --> 00:13:36.073
It combines into this umami Flavor.
00:13:36.163 --> 00:13:41.563
They recommend that you scrape out the insides of the lemons because that absorbs quite a bit of salt.
00:13:41.624 --> 00:13:46.464
But the pit and the rind can, it's just so delicious.
00:13:46.653 --> 00:13:49.158
I would Julianne the peel Then.
00:13:49.187 --> 00:14:04.077
Toss it in with my pasta, or you could throw it in with chicken and stock and preserve lemon peels in my instant pot, and it made a really fast, delicious dinner.
00:14:04.490 --> 00:14:04.711
Oh
00:14:05.067 --> 00:14:09.258
you can throw rice in there and make it like this Really I can't
00:14:09.306 --> 00:14:09.596
yeah.
00:14:09.918 --> 00:14:13.248
to describe the delicious flavor of a preserved lemon.
00:14:13.258 --> 00:14:14.727
So you, our listeners
00:14:14.931 --> 00:14:15.291
What?
00:14:15.418 --> 00:14:18.927
to do it themselves because it is, it's so weird.
00:14:18.967 --> 00:14:24.217
What happens with chemistry and food during that process that creates this really unique flavor.
00:14:28.855 --> 00:14:31.135
so I I've never made them nor eaten them.
00:14:32.495 --> 00:14:34.535
So it just says pretty much just what Anna said.
00:14:34.591 --> 00:14:38.091
But it gives spice options, which I thought would be cool to consider.
00:14:38.091 --> 00:14:46.738
So For a Moroccan flavor, you would include bay leaf, cinnamon, coriander, peppercorns, cloves, cumin, turmeric.
00:14:47.427 --> 00:14:51.582
And They don't have any amounts in that or just a cool like idea to get your.
00:14:52.312 --> 00:14:59.342
thinking going, you could do preserved Mexican limes, bay leaf, oregano, cumin, peppers, garlic onions,
00:14:59.394 --> 00:15:00.024
So
00:15:00.062 --> 00:15:00.812
get out of town.
00:15:00.812 --> 00:15:01.482
That sounds delicious.
00:15:02.052 --> 00:15:05.923
preserved 10 jellos, cardamom, star anis,
00:15:06.494 --> 00:15:07.754
That sounds amazing.
00:15:07.966 --> 00:15:08.951
I feel like that would be so good.
00:15:09.008 --> 00:15:16.878
I was gonna say, we just, finished our Taco Tuesday episode this week, and so this would be perfect for that.
00:15:16.878 --> 00:15:22.738
Imagine some preserved limes in with your cilantro rice, oh, that would be so good.
00:15:22.902 --> 00:15:23.392
Amazing.
00:15:23.645 --> 00:15:24.395
I need to do this.
00:15:24.461 --> 00:15:25.121
know.
00:15:25.966 --> 00:15:28.306
Preserving citrus preservation recipe.
00:15:28.306 --> 00:15:31.192
so this is just an old fashioned PDF that will link for you.
00:15:31.192 --> 00:15:32.123
It's so good.
00:15:32.572 --> 00:15:39.202
And it's out of Placerville, California, so it has for marmalade, kumquat, marmalade, chutneys.
00:15:39.910 --> 00:15:49.578
orange sections traditionally, candied kumquat flowers, lemon dill sauce, it has all these things and then it has the lemon lime or curd Lot of very good recipes.
00:15:50.239 --> 00:15:57.191
but This reminds me that I made, this is early on when my kids were little, I canned sections and.
00:15:59.005 --> 00:16:00.596
I wanna hear Anna's input.
00:16:00.806 --> 00:16:06.129
I thought this is not that good, but so I did not do it again.
00:16:06.759 --> 00:16:14.392
And what was not that good was I thought the membrane your slice of citrus together, you know what I mean?
00:16:14.562 --> 00:16:15.192
grapefruit
00:16:15.381 --> 00:16:16.552
I felt like that became tough.
00:16:16.722 --> 00:16:17.202
Yeah.
00:16:17.736 --> 00:16:22.850
And yeah, and the flavor was, I was like, Ugh.
00:16:23.190 --> 00:16:23.970
this is not that great.
00:16:23.970 --> 00:16:26.750
I remember I did it because I thought, oh, I'm making cups for my children.
00:16:26.750 --> 00:16:34.879
And I was just like on this healthy mom thing and which is a great thing to be on, but I was like, oh, let down, why they don't do it very often.
00:16:34.879 --> 00:16:36.590
And I remember one recipe sounded so good.
00:16:36.590 --> 00:16:38.330
It was like grapefruit with mint.
00:16:39.019 --> 00:16:46.399
I had wild mint that I picked, and both the mint and the citrus just felt very flat, and I didn't love the canned product.
00:16:46.399 --> 00:16:48.855
Have you ever canned like that, Anna?
00:16:49.240 --> 00:16:54.966
in this PDF doc that we're gonna put in our show notes, it talks about supreme citrus basically.
00:16:54.966 --> 00:16:56.046
And what that is
00:16:56.080 --> 00:16:56.110
Oh
00:16:56.235 --> 00:16:56.926
cut off the
00:16:57.039 --> 00:16:57.159
yeah.
00:16:57.159 --> 00:16:57.460
Let's.
00:16:57.525 --> 00:17:00.505
the bottom of your citrus fruit, and then you just.
00:17:01.495 --> 00:17:07.476
You cut all the rhind off exposing the sections of fruit, I did this.
00:17:07.576 --> 00:17:17.836
When I got that big load of citrus fruit from Arizona, I decided to pack some grapefruit sections in simple syrup.
00:17:17.895 --> 00:17:20.695
And can it, this does not taste good.
00:17:21.086 --> 00:17:32.576
And I don't know commercially they add something to it that we are just missing, like maybe they put citric acid in there to brighten it up or not worth my time.
00:17:32.816 --> 00:17:33.026
Not
00:17:33.424 --> 00:17:34.204
a letdown.
00:17:34.226 --> 00:17:34.556
let down.
00:17:34.835 --> 00:17:37.099
It was a letdown all the things to do.
00:17:37.160 --> 00:17:38.085
It was just like blah.
00:17:38.201 --> 00:17:38.861
yeah.
00:17:39.279 --> 00:17:39.640
no.
00:17:39.640 --> 00:17:45.130
So we, it's like we would not recommend I, it's recommended you could do it and maybe please let us know.
00:17:45.130 --> 00:17:47.500
Email preserved podcast@gmail.com.
00:17:47.500 --> 00:17:49.059
Tell us Yes.
00:17:49.059 --> 00:17:49.990
Tell us what we're missing.
00:17:49.990 --> 00:17:51.700
Maybe we need to add something to it.
00:17:52.089 --> 00:17:57.109
But the basic simple syrup, I was just like, whoa, this is nothing about this.
00:17:57.109 --> 00:18:02.549
I would do again, Why don't we talk about Supreme and Marmalade Anna?
00:18:02.721 --> 00:18:08.640
I feel like marmalade is, sometimes regarded as like the zenith of your jam and jelly making
00:18:08.814 --> 00:18:19.923
okay, so as a jam maker and as somebody who sells around Christmas time, are something that people ask for all the time, and I'm just like, oh.
00:18:20.778 --> 00:18:24.578
I said, have you, I always ask, have you ever made a marmalade?
00:18:24.608 --> 00:18:25.959
And people say, no.
00:18:26.009 --> 00:18:30.058
You don't understand how much work goes into making a marmalade.
00:18:30.449 --> 00:18:45.578
It's like a 24 hour process just prepping the ingredients to get ready to put into your marmalade, if you don't use a commercial pectin in this recipe, they recommend pomona's pectin, If you don't use some sort of pectin, you have
00:18:45.617 --> 00:18:45.877
Mm-hmm.
00:18:45.877 --> 00:18:52.508
a thermometer and cook it to a certain temperature, or you have to be very skilled in knowing what it looks like when it's ready.
00:18:53.347 --> 00:19:00.407
I have tried to make marmalade three times in succession, the last three winters.
00:19:00.837 --> 00:19:01.467
Oh yeah.
00:19:01.607 --> 00:19:08.617
finally this last winter I wised up and got pomona's pectin and used it in there and it finally set.
00:19:09.397 --> 00:19:14.738
I, for the life of me, could not make up a good marmalade.
00:19:14.738 --> 00:19:19.748
That set very well, and I don't know if it's my altitude let's be honest.
00:19:19.748 --> 00:19:23.928
It's probably me, but I find it so difficult to make.
00:19:24.284 --> 00:19:25.702
I don't think it's you.
00:19:25.702 --> 00:19:27.772
I think that's probably impossible that it's you.
00:19:28.344 --> 00:19:30.564
I think I just, that can't be it.
00:19:31.443 --> 00:19:33.364
Anna is a very skilled jam maker.
00:19:33.364 --> 00:19:36.612
She 2000 jars of jam For her Christmas market.
00:19:36.612 --> 00:19:38.922
She make this, she's actually a jam expert.
00:19:39.612 --> 00:19:40.241
For real.
00:19:40.362 --> 00:19:40.781
Okay.
00:19:40.989 --> 00:19:46.102
so in this cooperative extension document you see the uc document here, citrus marmalade.
00:19:46.102 --> 00:19:49.623
So It says, without added pectin long boil method.
00:19:49.772 --> 00:19:51.242
Boy, I'm enticed already.
00:19:51.813 --> 00:20:00.512
Okay, so It says, when peeling citrus fruit for marmalade, be sure to include some of the white membrane found just under the skin.
00:20:00.813 --> 00:20:02.410
This is of the pectin is located.
00:20:03.137 --> 00:20:18.904
So when you were saying cut off the tops and bottoms of the lemons, I just thought like you're gonna cut off the tops and bottoms of your fingertips because you have to have the sharpest knife on earth to slice into the sections, which supreme.
00:20:18.964 --> 00:20:21.523
then you also have to get some of the white the piff.
00:20:22.334 --> 00:20:25.483
And, to me, I think that doesn't look particularly beautiful.
00:20:25.483 --> 00:20:27.223
Can, but Maybe I'm just wrong.
00:20:28.034 --> 00:20:29.144
I'm open to information here.
00:20:29.144 --> 00:20:51.854
Someone can wise me up, but it has three quarters, cup grapefruit peel, threequarter cup, orange peel, one third cup lemon peel, pulp of one grapefruit, pulp of four medium sized oranges, boiling water, three cup sugar, one quart cold water, and there's only but you just basically.
00:20:53.679 --> 00:21:02.853
Simmer the strips until they're and then you cut them into tiny pieces, and then you combine the fruit and together and adding boiling water and sugar.
00:21:03.303 --> 00:21:14.662
And then you boil it over high heat stirring frequently until the temperature raises eight degrees Fahrenheit above boiling point of water for wherever you are in the universe.
00:21:14.662 --> 00:21:17.672
so you 228 degrees at sea level.
00:21:18.432 --> 00:21:22.598
Four, which will be about 20 minutes and then you can at like normal.
00:21:23.618 --> 00:21:34.618
But I think that the reason it is hard, or one of the reasons it's hard is that just is a lot of fussy steps in terms of cutting all the items and getting that amount correct.
00:21:35.308 --> 00:21:38.465
Two, I think having the amount of pectin available is tricky.
00:21:38.857 --> 00:21:50.574
Bringing that to a boil to the correct temperature for your elevation is just one other potential part where and I just, I think I did once and I was like, I'm just not gonna do all the Like I didn't peels.
00:21:50.574 --> 00:21:56.114
I think this is a terrible advertisement for to hear from you if you are a great marmalade maker so beautiful.
00:21:56.114 --> 00:22:04.284
And I was thinking about it always is, I feel like I've seen it in TV shows where you're in London and it's rainy and
00:22:04.545 --> 00:22:04.904
scone?
00:22:04.973 --> 00:22:08.153
it's like on some sort of biscuit of some kind
00:22:08.805 --> 00:22:09.765
Yes,
00:22:10.074 --> 00:22:10.554
yes.
00:22:10.558 --> 00:22:18.973
It's like obviously it would be delicious and so beautiful and very bright, but also not something I know how to guide our readers.
00:22:19.318 --> 00:22:23.511
To do other than I think you'd have the best luck adding a Pomona pectin.
00:22:23.544 --> 00:22:23.933
Yeah.
00:22:23.933 --> 00:22:31.749
And in this document, it talks about the long boil versus the short boil method, last winter I went down the rabbit hole.
00:22:31.778 --> 00:22:33.939
I was like, okay, I need to figure this out.
00:22:33.939 --> 00:22:44.953
I watched so many YouTube videos, watching Italian grandmothers, watching British people, watching people from Australia Award-winning Marvel aid makers.
00:22:45.098 --> 00:22:45.338
I.
00:22:45.683 --> 00:22:47.364
I went down the rabbit hole.
00:22:47.364 --> 00:22:52.741
When I say that I watched a lot of YouTube And there that do it a few different ways.
00:22:53.071 --> 00:22:56.112
But I never saw the award-winning people.
00:22:56.112 --> 00:22:59.261
Using pectin, I still wanna crack this code.
00:22:59.652 --> 00:23:14.269
it's really A lot of them use the long cook Where you boil either the whole citrus, you boil the whole citrus until it's really soft and then you use a very sharp knife and you cut the peels from the, it's a whole thing.
00:23:14.960 --> 00:23:16.430
and I just don't know if it's worth it.
00:23:17.116 --> 00:23:21.376
so Pomona's pectin on their website, pomona pectin.com.
00:23:21.946 --> 00:23:38.122
They have a section for marmalade and they have recipes for peach, citrus, satsuma, marmalade, orange, chocolate marmalade, honeyed, pear, lemon marmalade, ginger, marmalade, blueberry, cranberry, orange, tomato, marmalade, what's happening?
00:23:39.077 --> 00:23:39.688
blueberry
00:23:39.951 --> 00:23:42.856
strawberry, lemon, kumquat.
00:23:43.021 --> 00:23:43.922
I can keep going.
00:23:43.958 --> 00:23:44.137
Yeah.
00:23:44.143 --> 00:23:44.722
There's so many.
00:23:45.122 --> 00:23:48.872
So I think if I was gonna try again, I would do it.
00:23:48.902 --> 00:23:58.142
I would follow one of these recipes off of their website because I don't think I know how to get it to set up without effectin, and I feel okay about that.
00:23:59.041 --> 00:24:04.228
But hopefully we get some feedback from some of you about.
00:24:04.228 --> 00:24:19.257
How you guys are doing marmalade or, if you want us an expert, if you're an expert on marmalade, please reach out because we would like, I would like to be able to make this parts in this where I may not may be ill, ill equipped, to get there.
00:24:19.257 --> 00:24:25.436
So anyway, that is what we have to say about Al Aid and we've obviously had a lot to say about it.
00:24:25.517 --> 00:24:28.576
but what other recipe did you wanna talk about, Anna?
00:24:28.635 --> 00:24:31.017
Because I, There's a canned lemon curd recipe.
00:24:31.017 --> 00:24:32.006
what else did you wanna add?
00:24:32.136 --> 00:24:38.217
at the beginning of the episode you talked about Lemon Jam, tell me about Lemon Jam and how do you make it?
00:24:38.517 --> 00:24:39.207
like a marmalade.
00:24:40.221 --> 00:24:40.730
It was a jam.
00:24:40.730 --> 00:24:43.352
It was a whole lemon, boiled them till they were soft, cut them.
00:24:43.352 --> 00:24:44.926
into Added sugar and canned them.
00:24:44.926 --> 00:24:47.267
And this I used, I feel really sure.
00:24:47.356 --> 00:24:57.675
I followed a canning recipe from a trusted source And without looking at the recipe, I don't wanna say definitely do that until I have a safe recipe to link to.
00:24:57.675 --> 00:25:00.165
But I think I concluded at the time.
00:25:00.526 --> 00:25:12.945
That this is a safe recipe are naturally so high in acid and I followed like a time to can it that I thought, oh, this is the same as other jams of the same in my two seconds of Googling, I didn't up really quick, but it was good.
00:25:13.306 --> 00:25:13.965
It was very good.
00:25:14.296 --> 00:25:18.375
But it was, You boiled it until the lemons were soft, then blended them in a blender
00:25:18.707 --> 00:25:21.586
That sounds interesting and it sounds delicious.
00:25:21.586 --> 00:25:28.346
I would love to have that in my, list of jams that I make, because I think that would be really versatile.
00:25:28.346 --> 00:25:33.842
Like you could put it in I don't know, like a cake layer or Could.
00:25:34.602 --> 00:25:34.946
don't know.
00:25:35.037 --> 00:25:37.076
Just put it On a charcuterie board,
00:25:37.193 --> 00:25:38.253
On roasted chicken?
00:25:39.076 --> 00:25:39.645
that sounds
00:25:40.659 --> 00:25:40.959
Yes.
00:25:41.320 --> 00:25:46.131
I don't know what the prices are citrus, where everyone else lives.
00:25:46.131 --> 00:25:51.028
I do live in the state of California, So I wouldn't an inside, I don't have a lemon tree.
00:25:51.267 --> 00:25:57.164
I do think that you can find citrus for fairly, for a fairly affordable price and they're very transportable.
00:25:57.164 --> 00:26:01.019
So It's a cool It's kind them in a lot of different places a lot of times of the year.
00:26:01.669 --> 00:26:03.910
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