I know these ingredients aren’t from the garden, but I wanted to blog about my first time making marmalade as part of Food in Jars‘ Mastery Challenge. Plus there’s really not much to say about the garden in January (or even the yard, beyond some wood-chopping to keep the firewood well stocked)
I went for a recipe for thick-cut ginger, grapefruit and orange marmalade from my mini Australian Women’s Weekly jams and jellies book, using standard supermarket navel oranges and grapefruit. I needed 2 of each, plus 7 cups of water and 7 cups of sugar — and 2 tablespoons of freshly grated ginger.
I used up all the ginger in the fridge and think I had that much, but given that I think ginger is an essential food group, I would have preferred to put in at least twice as much. Plus I’m searching to get any hint of ginger now. That’s pretty surprising considering that I’ve always found Australian Women’s Weekly to have big flavors (see the chili cordiander jam/chutney that I’ve blogged about before and adore.)
Another lesson I learned is that I’d prefer smaller slices — mostly not as long, though also not as thick would be fine too.
I ended up with seven 8-ounce/half-pint/jelly jars and one jar half that size
Next month’s challenge is salt preserving. Any suggestions? Maybe I’ll learn to make gravlax? (Does that count?)