Three days into January, I cracked open a jar of the blueberry syrup I canned back in July and inhaled the sweet smell. One nearly-black, sticky spoonful transported me back to that lazy summer day when the fruits simmered into a sauce; I could almost hear the drone of my neighbor’s lawnmower.
There’s not a single item in the grocery store that can provide a pick-me-up like that blueberry syrup. You’ve already heard why I’m sold on home preserving, so I won’t say much more other than there are few tonics that beat the January blahs like the flavors of summer preserved in a jar.
In praise of winter canning
If you’re a beginner to intermediate home canner, you might want to try canning in smaller batches and spread out the task over the year. This keeps you in the groove, and helps prevent burnout! I’ve talked to many people who’ve walked away from preserving altogether because of one overly intense week.
Granted, you really should work when the produce is in season, so the bulk of preserving happens from June to September; however there are still plenty of fun preserving projects possible during the darker months of the year.
You may remember a round-up of winter home canning projects that I posted in November. It was always my intention to get through the holidays, and then unwind in my kitchen with a couple of preserving ventures in January, because with the snow flying outdoors and the kids away at school, this is the perfect time of year to try something new – like marmalade!
Homemade Marmalade: Tips to Success
Ah, marmalade. That jewel-colored jelly with threads of citrus rind suspended throughout which offer both a delightful texture and hint of bitterness – perfectly contrasting the sweet jelly. Whether you like it tucked into warm croissants or brushed onto a baked ham, I’ve found marmalade is always best when you make it yourself.
Here are a few tips to making great marmalade at home.
- Use organic citrus whenever possible to avoid the pesticides on the skin which you will be including in your recipe instead of composting.
- Use a very sharp knife to remove and prepare the rind. This is one kitchen project where you cannot use a food processor.
- Measure all ingredients out ahead of time.
- Assemble all canning equipment ahead of time. See our guide on Canning Basics for a list of tools.
- Allow the marmalade to sit, undisturbed for at least one week, to allow it to fully set.
Recipe: Pink Grapefruit & Pomegranate Marmalade
Recipe by Yvonne Tremblay. Used with permission from 250 Home Preserving Favorites
Yields: 8 -250ml jars.
- 4 large pink grapefruit, scrubbed and dried
- 1 cup water
- 1 cup unsweetened pure pomegranate juice
- 1 package (1.75oz) powdered pectin
- 4 1/2 cups granulated sugar
Method:
Using a paring knife, remove peel from grapefruit in large strips, taking care not to remove too much of the ‘pith’ or white part. Thinly slice peel, to make 1 cup.
In a small saucepan, combine peel and water and bring to a boil over high heat. Reduce heat and simmer, covered, for 15-20 minutes. Set aside.
Remove and discard the remaining peel and pith from the grapefruit. Finely chop grapefruit, discarding seeds and any connective membranes.
Measure to make 3 cups, including juices.
In a dutch oven, combine grapefruit, cooked peel with liquid, and pomegranate juice. Bring to a full boil over high heat; reduce heat and simmer for 5 minutes, stirring occasionally.
Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly.
Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating rind.
Ladle into sterilized jars to within 1/4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.
Process jars in a boiling water canner for 10 minutes.
Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks. This marmalade is best served after resting for 1 week.
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This post is brought to you by Tattler Reusable Canning Lids. Tattler provides BPA-free canning lids with a lifetime guarantee. Ideal for all types of canning. Visit Tattler Reusable Canning Lids for more information.
What are you enjoying now that you preserved last year?
About Aimee
Wow, this sounds delightful. What is the yield?
About 8 small (250ml) jars.
I’ve never tried making my own jam or jelly or marmalade before. Looks amazing!
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You. Are. Goooooooood. Love the recipe..and the advice on organic citrus! Brilliant!
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That combo of fruits is absolutely beautiful, and I love the look of the finished marmalade.
Brenda @ a farmgirl’s dabbles’s last post: Mom’s Chocolate Mint Brownies
Apple butter is the only thing I preserved, but it is enjoyable!
This sounds amazing! I would love a smear of this on my morning english muffin. Marmalade has always been my favorite.
Katie | GoodLife Eats’s last post: Kitchen Tip- Perfect Easy Peel Hard Boiled Eggs
Yum!
I have a question, I have some glass canning jars, & instead of the metal lids, I have the white plastic ones. Do you think those would be safe to can with?
I do not think that you can use plastic lids in canning and end up with a safe product.
Thanks for replying!
Hi Denise,
It really depends. Some plastic canning lids, like Tattler, for example, are made with a plastic compound that is safe for direct contact with food products. I know Tattler uses an FDA and USDA approved food grade product called Polyoxymethylene Copolymer. This formula does not contain BPA!
Check with the lids’ manufacturer before proceeding.
Yay! Thank you for responding!
What a cool recipe, I will need to try it one of these (rainy) days.
Karen Robert’s last post: Submitted holiday cards…creative – clever and fun
Yum! i love making orange marmalade in the winter. Right now I’m enjoying my strawberries packed in simple syrup!
Kelsey/TheNaptimeChef’s last post: Spicy Sausage Slow-Cooker Lasagna for Project Sam- Webisode 54
Oh, I know! We had waffles with strawberry coulis the week. It still tasted so fresh; I have to make more next summer.
Oh, I have to make this! I’ve never done much preserving during the winter but wow… pink grapefruit and pom, so creative!!
Diana@Spain in Iowa’s last post: My Resolutions for 2011 – A man joins Spain in Iowa!
Grapefruit and pomegranate sounds amazing! I have to start canning more, I have all the tools! Maybe I’ll start with a marmalade
Oh my gosh this combination sounds amazing. It’s been nearly 15-18 years since I made marmalade and this recipe has me convinced it’s time to do it!!
That looks so fresh and delicious!
Kristen’s last post: Eat Live Be Week 2 Update Recipe- Crispy Oven Roast Chicken
My neighbor bestowed a bag of pink grapefruit upon me right after I saw this recipe–too serendipitous to ignore! Just finishing canning a batch right now; I don’t know if I’ll be able to wait a week to see how it turned out….
Hi Aimee,
The marmalade looks great…love your photos. Just wanted to say thanks for including my recipe here and say hello to all the jam enthusiasts and especially any beginners. I made a couple batches of Blood Orange Marmalade in Feb. (had to make a second batch as was so delish!). Seems I am always giving jars away to visitors (hiding some of these just for me!!). My favourite thing to eat my jams on is toasted Ciabatta buns or bread from Metro (love theirs!) as the preserves sinks into the holes. Have a great summer of jamming and jellying ahead! Sincerely,
Yvonne
Thanks for sharing the recipe. I have it a whirl (made more of a jam since I omitted the grapefruit rind). Photo here.
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I *gave it a whirl
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I made this today. I followed your steps to making marmalade. I think your way makes a very nice tasting marmalade, because all the bitterness of the rinds is not there if you do it this way. I used grapefruits, oranges, lemons, and pomegranate juice. I also put in some ginger-root. Thanks for helping make my marmalade a great success!
I love the idea of a grapefruit marmalade, don’t think I’ve ever had any. Do you think it can be made with less sugar? What is the minimum? I’m ok with making a really small batch to keep in the fridge. Great canning tips! Thanks for sharing
Sofia’s last post: Calling All Apples
Just made this today! If the taste from licking the spoon is anywhere close to the final fab product, this is like sunshine in a jar! Delish! Thanks for the recipe!
My husband and I made these this past weekend as a saturday project. It kept us busy all morning. They are very very bitter however. I don’t know if adding more sugar would help that bitterness taste as i would prefer them to be sweeter.
My husband and I made these this past weekend as a saturday project. It kept us busy all morning. They are very very bitter however. I don’t know if omitting the rinds from the final product would help with this.