It sounded exotic: Blood Orange and Grapefruit Marmalade. It also had fresh and candied ginger in the recipe. Something a little out of the ordinary, but also looked relatively easy. I bought the ingredients, then hemmed and hawed for a couple of days. Scary, this whole canning business thingy. Botulism, jams that don't set, and what if it didn't taste good? Oh my!
I finally got over myself, and gave it a shot. It's gonna take two weeks to jell properly, but initial taste tests are looking good. Here's the photo goodness, click for larger photos:
The gingers: candied and fresh. That little white grater at the bottom of the page? Worth its weight in GOLD. Spouse had been using a microplaner to grate ginger before, but I grated two tablespoon's worth in less than 30 seconds. Alton Brown finger-waggle against single-task tools be d@mned, this one's a keeper.
The ruby red grapefruit and blood oranges, ready to be pulsed. The thing I liked about this recipe is that you cut the fruit up into chunks, and then use the whole kit-and-kaboodle. No slicing away of pith or any other delicate maneuverings.
The citrus, pulsed. Looks kinda like hamburger meat. Mmm, hamburger marmalade...
The stovetop setup. Just right for the job. The water bath pot is the perfect size, covering two burners at once. The grey cooking pot to the right is our trusty Le Crueset, in which we bake bread, make soup, roast chickens, and now make marmalades. Good heavy pot, and the marmalade did not stick or burn. The back burner held the pan with the simmering canning jars, ready to be filled.
After being filled, then 15 minutes in the water bath, the end result. Gorgeous color. As I type, I'm hearing the canning lids being vacuumed-sealed into place by the cooling marmalade. The finger tip taste out of the pot wasn't as intense as I was hoping, but it had a nice balance of sweet and tart. I'm hoping the flavors deepen during the jelling process. I'll get back to you on that once the marmalades have set, in two weeks [Wait, TWO WEEKS? D@yumm!]