Johns Sunshine Marmalade Recipes

CHEF JOHN'S KUMQUAT MARMALADE

Steps:

• Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
• Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
• Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
• Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.

JOHN'S SUNSHINE MARMALADE

Steps:

• Cut oranges and lemon in half, squeeze out the juice, remove and save all the seeds.
• Using a chef's knife, not a food processor or blender, slice the rinds, with fruit pulp still attached, into slivers, thick and thin and of the length you prefer.
• Place all the cut fruit and the juice into a large, stainless steel pot and add just enough water to cover.
• Place all the seeds in a cheesecloth bag and drop in the pot with the other ingerdients (I tie a string to the neck of the bag and tie an end to the pot handle, making sure the bag is submerged).
• Bring to a boil and immediately reduce heat and let simmer for about 2 hours Let cool over night.
• Next day, remove bag of seeds and squeeze out the liquid back into the pot.
• Place pot over heat and using your eye, add enough sugar to raise the level of the mixture to twice its original height, that is, if there are 6 inches of fruit in the pot, add white sugar until the pot has 12 inches of mixture in it.
• Bring to a boil, stirring constantly to avoid scorching and boil for at least 30 minutes until the marmalade will set when placed on a china a plate and cooled in the fridge for ten minutes.
• Pour at least 1/4 inch of cooking Scotch- your favourite- into clean preserving jars (I use Bell's when using a blend or Glenfiddich when using a single malt).
• Top each with marmalade.
• Add caps and lids to jars and place them into a boiling water bath for at least ten minutes then remove to cool.
• Make sure jars"snap" to confirm their seal.
• If you give any away to friends, they will be quick to return the empty jars and raves about your wondeerful marmalade!
• Great for breakfast on your favourite toast.
• Sorry if the quantities are a bit vague- might be a"guy thing".

NORMAN'S GOLDEN THREE-FRUIT MARMALADE

Steps:

• Scrub the fruit, and dry. Using a zester, remove the peel (from all three), being careful not to get any pith. If you do not have a zester, use a vegetable peeler, being careful to remove *only* the zest. Then, using a sharp knife, or shears, cut the peel into fine strips. I have also grated the peel, but it doesn't look as pretty.
• Place the zest in a small saucepan with the water and the baking soda, and bring to a boil. Reduce the heat and simmer for 20 minutes.
• In the meantime, slice the top and bottom of each fruit, so that it sits flat on your cutting board. Using a sharp knife and following the contour of the fruit, cut away all the pith, leaving only the pulp.
• While holding the fruit over a bowl (to catch all the juices), use the knife to cut out the flesh, leaving the membrane. Remember, it's the pith and the membrane that make marmalade bitter.
• Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes.
• Measure 3 cups of the mixture and mix it together with the sugar in a large pot.
• Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat.
• Add the pouch of pectin, and stir for 10 minutes. This will cool the mixture slightly and prevent the zest from floating.
• Pour into sterilized jars and seal.

SONNY'S MARMALADE

Steps:

• Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
• Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.
• Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.
• Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.