Marmalade is a jam/jelly that is made without any added pectin. Marmalade uses the natural pectin in the rind of citrus fruits to thicken into a jelly. Marmalade also tends to use more that one fruit. This marmalade is a remix on the marmalade I made earlier this week. I also needed to use up the last of the oranges I had from Christmas since they were beginning to go bad. I decided to freeze this jelly too, since I don’t have 1/2 pint jars. I followed the recipe below and found no problems. With this recipe, I made 2 one cup containers, but they weren’t filled completely, so it’s more like 1 full container.
Freezer Safe Containers/half pint canning jars (About 2 one cup containers)
Small Saucepan
Directions
1. Cut your oranges into eighths, then thinly slice into tiny triangles. Add cut oranges, sugar, and water to pan and bring to a boil. Once boiling, reduce to a simmer and simmer for 15-20 minutes until tender. Add boiling water to freezer safe containers/jars.
2. Remove water from containers, then ladle marmalade into containers. If freezing, leave 1/2 inch headroom, and if canning, leave 1/4 inch headroom. If you are canning, you can water-bath can them for 10 minutes. If you want to freeze them, add lids and let sit at room temperature for 16-24 hours to solidify, then freeze for up to 12 months, and safe in the fridge for 3 weeks.
Marmalade is a jam/jelly that is made without any added pectin. Marmalade uses the natural pectin in the rind of citrus fruits to thicken into a jelly. Marmalade also tends to use more that one fruit. This marmalade is a mixture of a few recipes I had found. First, I didn’t have any half pint jars, so I decided to plan on freezing my jelly. I based my recipe off of this recipe for citrus blueberry marmalade. The biggest differences being, I used only oranges, while the original recipe used several citrus fruits. I used frozen blueberries instead of fresh, this made my blueberries less likely to burst, though they spread just fine on toast. Finally, this recipe was not made to be frozen, so I just referenced a few other recipes about how to freeze jam, and put the consensus in the recipe. I followed the recipe below and found no problems. With this recipe, I made 6 one cup containers, however if you do make this recipe you may only get 5 cups.
Freezer Safe Containers/half pint canning jars (About 6 one cup containers)
Dutch Oven
Directions
1. Cut your oranges into eighths, then thinly slice into tiny triangles. Add cut oranges, sugar, lemon juice, and water to dutch oven and bring to a boil. Once boiling, reduce to a simmer and simmer for 15-20 minutes until tender. Add boiling water to freezer safe containers/jars.
2. Add blueberries and boil over medium-high for 25-30 minutes. Remove from heat. Remove water from containers, then ladle marmalade into containers. If freezing, leave 1/2 inch headroom, and if canning, leave 1/4 inch headroom. If you are canning, you can water-bath can them for 10 minutes. If you want to freeze them, add lids and let sit at room temperature for 16-24 hours to solidify, then freeze for up to 12 months, and safe in the fridge for 3 weeks.
You can use any container you have for this veggie platter. These veggies are a good choice because not only do these colors look great together, but these veggies have a good variety of flavors that would be good with a variety of dips, or even just ranch! For this platter, I bought normal cherry tomatoes and pre-sliced carrot chips. This just made sense for me. You could get a mix of cherry tomatoes to get a variety in colors, but the cost wasn’t worth it for this platter. I also bought carrot chips for a different shape on my platter and for easy prep. If you have a mandolin you can cut your own chips, but you can also just buy the already sliced chips. Other than that, it just took a bit of prep for the rest. A nice cutting board is necessary for this and a sharp paring knife will help a lot with cutting the two head veggies. Celery is a great garnish if you want more color on your plate, and Yellow peppers are preference to add more color and a milder flavor than red or green peppers. Using the veggies below, your veggie platter will serve about 15 as an appetizer or side dish.
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What You Will Need
1/2 lb. Broccoli Head
1 Head Cauliflower
2 Yellow Bell Peppers
1 Container Cherry Tomatoes
1 Bag Carrot Chips
1 Bag of Celery
1 Large Bowl
Vinegar
Large Baking Sheet Lined with Paper Towels
Small Strainer
Directions
Preparing Celery
To prepare your celery, Remove large outer stalks and place in sink. Rinse thoroughly with cold water making sure to remove any dirt on the white tail end of the stalk. Transfer to a cutting board. Cut off the leaves just below the knuckle. Save all celery trimmings in a resealable container for vegetable stalk/soup. Reserve a large top for garnish under cauliflower. Cut off about 1/2 inch to 1 inch from the bottom. Then divide the remaining stalk into equal sections about 2 inches long. Continue this until you reach the fine stalks at the center of the celery, then save them also for a stock. Rinse your celery in cool water before transferring to baking sheet to dry.
Preparing Cauliflower
To prepare your Cauliflower, rinse under cold water then transfer to cutting board. First, you’ll want to remove any leaves from the bottom of the head. Then, begin cutting off florets and transferring to bowl of cold water. Once all cut, divide large florets to smaller pieces. Place florets on baking sheet to dry. Save the stem for stock.
Preparing Tomatoes and Carrot Chips
Place tomatoes and carrot chips in small strainer individually. Rinse your tomatoes and carrot chips. Place in containers to dry.
Preparing Bell Peppers
To prepare peppers, rinse the outside of the peppers thoroughly with water. Cut around the outside of the pepper to get 4 slices of pepper. Clean out any seeds and cutting any inside veins. Once cleaned out, slice the peppers into strips. Rinse in cold water then place on baking sheet to dry.
Preparing Broccoli
Follow the same steps at Cauliflower, however broccoli needs a double rinse. To do that, you’ll want to fill your bowl with 1/2 cup vinegar and fill the remaining space with cold water. Place your florets in the vinegar water for 5 minutes, before dividing into smaller pieces as needed, then you’ll want to do a final rinse before setting to dry. Once again save your stem! You can peel the tough outside and use the soft inside in other recipes.
Almost any seed or nut can be turned into this peanut butter state. Most nuts and seeds have oils that come out once they are crushed and with just a bit of additional oil, you can get a nice and smooth peanut butter alternative. For this recipe, I used the roasted pumpkin seeds I made a week ago. These pumpkin seeds were crisper than store bought seeds and had more of a roasted flavor. The quality and flavor of your seeds will greatly affect you butter. This recipe was made with 1 cup of seeds, made 1/2 cup of butter, and is enough for 2 sandwiches.
1. Add Seeds to Blender. Add sugar, then blend for 3 minutes on high. Slowly add oil 1/2 Tbsp at a time, and blending 1 minute between additions. Blend until desired texture is reached. Transfer to a small storage container and store in the fridge.
Pumpkin is very abundant this time of year, and there is lots you can do with it. Especially now that Halloween is over, pumpkins are on sale so it’s a great time to try cooking with it! Pumpkin can be used for lots of different meals. You can roast it, which is the recipe below, then use it in many different recipes. Pumpkin can be an ingredient in breads and cakes, it can be added to smoothies, you can eat once roasted, or you can stuff your pumpkin when roast it and have stuffed pumpkin as a meal. Roasting a pumpkin is easy. If you plan to eat it once roasted, you should add the glaze during the last 15 minutes of baking. If you are vegetarian, you could also use brown sugar and fruit juice or corn syrup for your glaze to make this dish fit your diet. If you plan to use the pumpkin for another dish, you can roast it just plain. I plan to use this pumpkin to make 2 pies, so I roasted these plain.
1. Heat your oven to 400 F. Cut your pumpkin in half, scoop out the insides, and rinse.
2. Place your pumpkin skin side down on a baking sheet. Bake for 1 hour. Remove from oven. Then, either glaze and serve, or use the pumpkin for another recipe.
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