February 22, 2011

Raspberry Lemon-Orange Jamalade



My old university room mate recently made and posted a link on one of her blogs to some raspberry Lemon Marmajam ( half raspberry jam half lemon marmalade) and ever since then I have been wanting to try it.  so last night I finally got around to making some. I decided to add oranges to the mix since I have always loved the combination of orange and lemon I was also was hoping to make this a little less bitter since I want my nearly 4 year old to like it aswell.

I took a few shots during the process however I did forget partway through.  Also I made a few changes to the recipe, I will share the recipe after the photos.







 Lemons and Oranges ready to peel.





 Zest of the citrus ready to boil.





Lemon an Orange segments.




 All ingredients in the pot simmering away- including the jelly bag and thermometer.







Mmmmmm the final product.











Raspberry Lemon-Orange Jamalade

This Recipe will make approx.  7 pint Jars.

Ingredients:

4 Lemons
1 Navel Orange
600g bag of Frozen Raspberries
5 Cups of Sugar
3 Cups of Water

Directions

1. Clean the Citrus fruit.

2. Peel the zest of the Citrus fruit and slice into ribbons, if you use a vegetable peeler then slice you will get more zest than if you just use a zester.

3. Boil the Citrus zest in  the water for about 30 min.

4. Segment the Citrus Fruit, set pulp aside with any juice that was removed during the process and place the remnants (pith,seeds) of the citrus in a jelly bag.

5. Defrost Raspberries and mash them up.  A potato masher works great.

7. Combine all ingredients into a large pot and bring  mixture up to 220 F.

8. Remove jelly bag and squeeze out any liquid from the bag to remove all the pectin possible. I find using the potato masher and a mesh wire strainer over the pot works well to get the most out of the jelly bag quickly.

9. (optional) at this point I like to bring the mixture bag up to 220-221 F While stirring the whole time just to make sure that the whole pot has reached 220 F as I am totally paranoid about my Jam not Jelling ( I have had Jelly not Jell on me before).

10. Fill your sterilized Mason Jars with the Jamalade and process in a hot water bath for at least 10 min. I suggest you find a trusted source  for hot water bath times for your altitude and stick with that.

11. Let cool then enjoy on your favourite toast or biscuits.

Next time I think I may try a Blueberry Lemon Jamalade!

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