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| COVID-19 Response Framework: As of 12:01 AM on December 26, the EOHU region is at the GREY-LOCKDOWN level for 28 days. |
FROM MY PANTRY: MARMALADE MADE EASY
Having a heritage of English, Irish and Scottish, I grew up loving marmalade spread on my toast. Three fruit marmalade was the very first kind of jam I made all by myself after getting married. I have been making homemade jams and jellies ever since. It seemed fitting that I would be making more marmalade a week before Gary and I celebrated our 50th wedding anniversary. This marmalade is so easy to do. The Seville orange peels are already sliced into strips and in a can. You just have to add water and sugar and cook this mixture for about 20 minutes. Voila! You have marmalade ready to ladle into your mason or jam jars. We carry the canned Seville orange peels canned at my store, Sharyn’s Pantry. Our dogs Sam and Teddy love to have a wee bite of pumpernickel toast spread with some of my marmalade. I have a part jar of the marmalade for you to see in my store. Enjoy a great week!
SEVILLE ORANGE MARMALADE
INGREDIENTS:
- 1 can of Seville orange peels and juice (found at Sharyn’s Pantry) (NO peeling and cutting for you to do!)
- 1- 2/3 cups water
- 4 lb. of white sugar (this is 8 cups)
- 1 tbsp. butter
METHOD:
- Empty the contents of the can of Seville orange peels and juice into a large heavy bottomed pot.
- To this add the 1- 2/3 cups of water and the 4 lb.of white sugar.
- Stir this well and cook the mixture over high heat until it comes to a boil. Now, lower the temperature to medium and cook the marmalade for 15 minutes.
- During this time, foam will appear on top of the boiling marmalade. To disperse the foam, stir in the tbsp. of butter. Simple, isn’t it? I never knew that trick until now.
- Pour the hot marmalade into hot, sterilized jars. Fill to within 1/2 ” from the top of the jars. Wipe any marmalade off the top rims of the jars with a clean, damp cloth or damp paper towel.
- Have your mason jar lids and rings boiled for 5 minutes. Carefully place the snap lids and rings on the filled jars. Wipe any spilled marmalade from the jars.
- Allow to cool, listen for the snap as the lids seal tightly.
- Label with the name and date. Store in a cool cupboard or cold storage. Give some to your kids, they will love to have some too!
SHARYN THOMPSON, Owner of SHARYN’S PANTRY – a family-run business for 35 years. 812 Pitt St, Unit 6, Cornwall, Ont 613-936-1998 OPEN: Monday to Saturday – 9 to 5
