For those who don't know me very well, I am a canner. I have more cookbooks on canning than any other subject. I have those little rings just about everywhere. I have cans, or rather, jars. I subscribe to canning blogs. I have jars of goods that I have made that I will never eat. (Note to self: distribute!) I compulsively purchase food for consumptions, and in theory, preservation purposes. I look longing at all the different types of jars though I only use #BallJars in my processing. Constantly pricing out new equipment for new things to use. I avoid some stores because I would compulsively purchase things "I need" for processing. (Another note to self: check out new thermometer and new stainless cookware for next christmas.) Reading and research, near and abroad, articles and books on canning. Tips are awesome and listen to for fun. The art, the process, the chemistry, the taste, the self-reliance, the fun, and the smells. I love canning.
While reading one of my favorite blogs, Food in Jars by Marisa McClellan, she posted a Mastery Challenge for the this year. It's "a year-long food preservation mastery challenge. Each month brings a different skill on which to focus and explore!"
|Marmalade Queen times 3:|
lemon, tangerine, and pink grapefruit
One of the things I believe is with new things you need to try it three times. First time to try it, second time to see if the first time was right, and the third to confirm the finding of tries one and two. I ended up making three types of marmalade. Two time with whole fruit and a third as a citrus jam marmalade. all in two days!
I feel that I can say that Marmalade is no longer a mystery or difficult to make. AND I now enjoy eating it too!
A week later I made another batch of Pink Grapefruit Marmalade. It came out perfect! So tangy and sweet, plus it was perfect texture and flavor. Then a week later I made a Lemon-lemon-lime. I really like the tang of the lime with the lemon, and I got to practice making a pectin bag.
I feel that I can say that Marmalade is no longer a mystery or difficult to make. AND now enjoy eating it too!