I followed @nannybakes’ lead to make an citrus jam.
This is a cooked mixed orange freezer jam, with mandarins, navel oranges and blood oranges. I used roughly 2 parts fruit to 1 part sugar, and reduced the mixture until it was coating the back of my spoon. I pulled out some pithy parts for this jar. The other jar I made has a lot more cooked pith, because what I took out of this jar went into that one .
Now I need to preserve a couple of lemons!
Rhubarb jam , 40% sugar by weight to fruit, plus 1/4 t citric acid. The rhubarb was cut into 1/4~1/2” dice and marinated for an hour or so prior to cooking. It was cooked a few minutes and then blitzed with an immersion blender to purée, I was avoiding any strings in the finished product.
Clementine jam Hotsy-Totsy style, I was generous with the Calabrian chili paste, this also got a little citrus acid.
Now all I need is a biscuit tomorrow morning!
when you make jam with citric acid, when do you add the acid?
At the very end, also if I use lemon, the same.
I use it for color retention and flavor, not for its ability to break down the fruit and release pectin. I’ve already gotten the jam to where I want it, so the citric acid doesn’t play a role in thickening the jam.
Got it. I happen to have a bit of rhubarb and some citric acid, so I’m considering trying this out.
I like my jams tart so you might want to start with less than I use.
Remember strawberry Nesquick? I was feeling nostalgic and had a batch of strawberries so I made strawberry syrup. In under 10 minutes I had my fix and the flavour is what the commercial stuff wishes it could be. I didn’t sterilize the jar, so I’ll be freezing some of it in ice cube trays.
!
Wow. I think I know what I’m doing today. Can I ask what ratio of rhubarb to raspberries you used?
I didn’t measure but about 1/4 ish of raspberries.
I also roasted some small diced rhubarb with sugar and added some raspberries towards the end, and then mixed with a spoonful of the jam for a compote.
Mine came out at about 60/40 raspberries to rhubarb, and 50% sugar. I used frozen garden berries and rhubarb from last season, and that’s how the packages shook out by weight. I measured in 45% sugar, but since I had frozen the raspberries in a spoonful of sugar, once all the weights were adjusted the actual sugar amount was closer to 50% by weight.
It’s delicious! Thanks for the inspo, and for adding a new jam flavor to my arsenal.
Have to add a note how much I love small batch jamming. So quick and easy compared to doing big batches destined for the canner. I need to do this more often.
Agree! Many times, one or two jars of jam are sufficient. No need to go full blast all the time…in fact, I never do! Happy you will be enjoying it!
OMG. In Florida its $0.25-$0.50 per quart for u-pick.
Very interesting to see the different prices. Here in Washington state, we grow our own and thus our cost is about $100/quart. Here is last year’s u-pick pricing, which starts at about $4-and-change per quart.
