Ah, New England: I’m so sorry. That one was a heartbreaker. In those last, crucial seconds, being one of those who remember it well, I kept saying, “Flutie did it!,” while Tai looked on pityingly, saying, “game over.” Ah, well. Until next year. New York: congratulations. It was a brilliant win. Time to do what you do best: celebrate!
Whether you are mourning or celebrating today, or just trying to get on with your Monday after last night’s commercial viewing, it’s hard to go wrong with this sunny, bright, floral marmalade (because nothing says football-postgame like marmalade, no?). Bright, sweet Meyer lemons and tangy, floral Satsuma Mandarin oranges combine to make a delicious marmalade: a bit sweet, a bit bitter, a bit floral. More like a traditional marmalade than I have made before, this one will brighten your day without any help from chiles and tequila.
So, get your hands on some gorgeous yellow jewels, some bumpy, sweet Mandarins, and whip up a batch of this marmalade. Crack a celebratory jar with your favorite Giants’ fan, or commiserate over marm & toast with the Pats fans in your life. In citrus season, everybody wins.
- 1 lb Meyer lemons, preferably organic
- 1 lb Mandarin oranges, preferably organic (I used Satsumas; clementines or tangerines would also work)
- filtered water
- pinch sea salt
- 1 and 3/4 lb (3 and 1/2 cups) sugar (organic evaporated cane juice)
- Day 1. Scrub fruit well. Slice fruit into quarters, remove the middle, pithy seam and seeds. Slice orange quarters in half again lengthwise, then slice each section cross-wise into thin strips, transferring fruit to a large measuring cup as you go, trying to capture all of the juice. Transfer sliced fruit to a wide stockpot or preserving pan. Add an equal volume of filtered water. Add salt, cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove from heat, transfer to a heat-safe bowl, cover and store in the refrigerator overnight.
- Day 2. In your wide-bottomed stockpot, bring fruit mixture to a simmer over medium-high heat. Simmer 10 minutes. Return to bowl, cover, then store refrigerated overnight.
- Day 3. Prepare canner, jars and lids.
- Bring fruit mixture to a boil over high heat. Add sugar, stirring until it dissolves. Allow to boil vigorously, stirring minimally, until the marmalade reaches the set point: 220 degrees F on an accurate thermometer (or 8 degrees above the temperature of boiling water); this may take anywhere from 30 – 45 minutes. Allow to boil at 220 degrees for 1 minute. Remove from heat and allow marmalade to cool slightly for 2 – 3 minutes. Skim foam, push down fruit pieces, and ladle hot marmalade into hot jars to 1/4-inch headspace. Remove air bubbles, wipe rims, affix lids and process in a boiling water bath for 10 minutes.
Yields about 5 and 1/2 cups.
- This marmalade is on the sweeter side; the thin-skinned Meyer & Mandarins needed a bit more sugar to achieve a set. Adding the juice and zest of 1 lemon would temper the sweetness some, if you like your marmalades more tangy than sweet.
Canned, store in a cool, dark spot for up to 1 year.