Epimeles

the Pence family cookbook

Recipes Tagged with “jam”

Lemon or Orange Marmalades

miscellaneous jam untested

Ingredients

For all:

  • 2 pounds lemons, scrubbed and cut lengthwise into 8 wedges
  • 1/4 c. fresh lemon juice
  • 10 half-pint canning jars with lids and rings, sterilized

Lemon marmalade:

  • 2 lb. lemons, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
  • 8 1/2 c. sugar (3 3/4 lb.)

Meyer lemon marmalade:

  • 2 lb. Meyer lemons, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
  • 7 1/2 c. sugar (3 1/4 lb.)

Valencia orange marmalade:

  • 2 lb. Valencia oranges, scrubbed and cut lengthwise into 8 wedges, then seeded and thinly sliced crosswise
  • 8 c. sugar (3 1/2 lb.)

Preparation

Day 1:

For all of the marmalades: in a large, nonreactive saucepan, cover the first 2 lb. of lemons with 2 inches of water (about 8 cups). Leave to stand at room temperature overnight.

For the orange marmalade: In another nonreactive saucepan, cover the orange wedges with 2 inches of water (about 8 cups) and leave to stand at room temperature overnight.

Day 2:

_For all of the marmalades: _Bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.

For the lemon marmalade: In a large nonreactive saucepan, cover the lemon slices with 2 inches of water (about 8 cups) and bring to a boil. Simmer over moderately high heat for 5 minutes, stirring occasionally. Drain the lemon slices in a fine strainer; discard the cooking liquid. Return the lemon slices to the saucepan and cover with 1 inch of water (about 4 cups). Bring to a boil and simmer over moderate heat, stirring occasionally, until the lemons are very tender and the liquid is slightly reduced, about 40 minutes; let stand at room temperature overnight.

For the Meyer lemon marmalade: In a large saucepan, cover the Meyer lemon slices with 1 inch of water (about 4 cups) and let stand at room temperature overnight.

_For the orange marmalade: _Bring the oranges to a boil and simmer over moderate heat, stirring occasionally, until the oranges are very tender and the liquid is slightly reduced, about 40 minutes. Let stand covered at room temperature overnight.

Day 3:

For all the marmalades: Add the strained lemon-wedge liquid to the slices in the saucepan. Stir in the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.

Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.

Food and Wine, December 2013


Thumbprint Jam Cookies

dessert cookie jam

Ingredients

  • 1 c. unsalted butter, room temperature
  • 1 c. sugar
  • 1 egg plus 1 egg yolk, room temperature
  • 1 tsp. vanilla
  • 2 2/3 c. flour
  • 3/4 tsp. salt
  • 1/2 c. walnuts, very finely chopped
  • 1/3 c. jam/jelly/preserve/fruit butter/etc.

Preparation

1. Cream butter using a mixer with a paddle attachment on medium. Add sugar, beat until smooth. Add egg, yolk, vanilla one at a time, mix until incorporated.

2. Combine flour, salt, and ground walnuts in a separate bow and mix. Slowly add to the butter. Mix until dough pulls away from the slide of the bowl. Knead a few times, wrap in plastic and chill 1 hour.

3. Preheat oven to 350. Lightly grease or parchment a cookie sheet.

4. Roll dough into 1" balls. Place on cookie sheet 2" apart. Make an indentation in the center of each with your thumb. Fill with a generous 1/4 tsp. of jam.

5. Bake until edges are golden brown, 14-15 minutes. Remove from oven and allow to rest for a minute before transferring to a rack to cool. Top with additional jam if desired.

Makes 3 dozen.

Stonewall Kitchen


Slow-Cooker Apple Butter

breakfast apple crockpot jam

Ingredients

  • 4 pounds cooking apples
  • 2 cups apple cider
  • 3 cups granulated sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon allspice
  • 1 teaspoon ground cloves, optional

Preparation

Stem, core and quarter apples. Do not peel. Combine apples and cider in large slow cooker. Cover. Cook on low 10 hours. Stir in sugar and spices, continue cooking 1 hour. Remove from heat and cool thoroughly. Stir to mix in skins.

Makes 4 to 5 pints.

Freeze in pint containers or pour into hot sterilized jars and seal (we used plastic freezer bags).

Pittsburgh Post-Gazette