For the holiday season, this Gingered Cranberry-Orange Marmalade is my new go-to. With the assertive and slightly bitter tang of an orange marmalade, combined with the holiday-esque flavors of cranberry and ginger, this preserve is super-versatile. It has a slightly loose set, so it's easily spreadable, but it's still firm enough to generally hold its shape. It's a delightful breakfast treat, slathered on scones or toast, for overnight guests, but it's equally at home on the holiday dinner table, as an accompaniment to roasted turkey or other meat. It adds a bright note to many desserts as well. Enjoy it dolloped onto thumbprint cookies, as a topping for cheesecake, or swirled into vanilla ice cream!
Ginger- Cranberry- Orange Marmalade
By Allison Duffy [with Pomona's Universal Pectin]
Yield: 6-7 half-pint (8 ounce) jars
To do ahead of time: Prepare the calcium water. To do this, combine 1/2 teaspoon white calcium powder (included in the Pomona’s Universal Pectin package) with 1/2 cup water in a small, clear container with a lid. Shake well before using. Note that you will have more calcium water than you will end up using in this recipe; simply store it in the refrigerator for later use.
3 small-medium oranges (preferably organic)
1½ pounds (2 12-ounce bags) fresh cranberries
2 Tablespoon peeled, finely-chopped ginger root
3½ cups water
4 Tablespoons lemon juice
3 teaspoons calcium water
3 cups sugar
4½ teaspoons Pomona's Pectin
1) Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
2) Rinse cranberries, then set aside.
3) Wash the oranges thoroughly. Using a vegetable peeler, remove the orange part of the peel from two of the oranges. Slice these peels into thin, length-wise strips about 1 inch long, and set aside.
4) Peel the remaining orange and discard those peels.
5) Remove and discard any remaining white pith from all of the oranges.
6.) Pull apart into segments all of the oranges, then chop these segments into small pieces.
7) Combine the chopped orange, the sliced peel, the cranberries, the finely-chopped ginger root, and the 3½ cups of water in a large sauce pan. Cover the mixture and bring to a boil over high heat. Reduce heat and simmer, still covered, for 20 minutes, stirring occasionally. Remove the pan from the heat.
8) Transfer the mixture into a bowl or other heat-proof container. Then, measure out 6 cups of the mixture. (If you have any left over, you can use it for something else.) Pour the measured quantity of the mixture back into the sauce pan. Add the lemon juice and calcium water, and stir to combine.
9) In a separate bowl, combine the sugar and the pectin powder. Mix well and set aside.
10) Put the sauce pan on the stove and bring the cranberry-orange mixture up to a rolling boil over high heat. Add the sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return marmalade to a boil, then remove from heat.
11) Remove hot jars from canner and fill jars with marmalade, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to "fingertip tight" (until resistance is met, and then just the tiniest bit more).
12) Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
13) Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner.
14) Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.
Deck the Halls with Jam!
Christmas Jam with Pomona's Pectin
This recipe, originally an Amish recipe, was adapted from one sent to us by Nancy O’Neal of Bedford, Virginia. The original recipe used liquid pectin and a large amount of sugar. Nancy wanted to use Pomona’s and less sugar. Connie adapted it for her.After making the jam with Pomona’s, Nancy said: “My sneak taste was wonderful! Used two cups of sugar! Makes a great jam for toast as well as a topping for cheesecake or cream cheese and crackers.”
Cold Comfort Jelly with Pomona's Pectin
Caramelized Onion-Maple Jam with Pomona's Pectin
“The other key to success with this recipe is technique – which is not something I say about very many recipes. The deliciousness of this jam is due largely to the successful caramelization of the onions, as well as the concentration of flavors by cooking down the jam to reduce the liquid content. Neither of these things are difficult to do (so in case you are worried, please don’t be!), but a little attention to detail will go a long way, especially in step 3. — Allison Duffy
Kick Up Your Kombucha
Looking for a way to add awesome flavor combinations to your kombucha? Try out your favorite low-sugar jam! If you make your kombucha, use jam instead of fruit for your second fermentation. If you buy kombucha, add some jam to punch up the flavor!
-4 Tablespoons low-sugar jam or add to taste. If you like it sweeter, add more jam, just beware of exploding bottles. More jam means more sugar for the bacteria to work on and can speed up the effervescence process.
Add the jam to the bottle of kombucha for the second fermentation and let sit for a few days in a cabinet. Remember to burp the jars periodically. Store in the fridge.
**Warning! The action of fermentation can cause the bottles to explode if too much pressure builds up. Burp the jars periodically to relieve the pressure. Put bottle in the fridge once you've reached the level of fermentation/effervescence you desire.