Mixed citrus marmalade recipe

Since we have 3 citrus trees in our garden, I am trying to find some good ways to preserve it. Last year my favorite was preserved  lemon Meyer (lemons with salt), this year is new quick mixed citrus marmalade and lemon Meyer curd bars. I will be happy to share all of them.

Let's start with mixed citrus marmalade.

You will need:

1 lbs of lemon Meyer

1 lbs orange

3 cups sugar (or add some more if you feel that the mix is not sweet enough for you. I'd say, to taste :) )

2 tablespoon pineapple rum (I used Captain Morgan Pineapple rum)

water (to boil the peel)

Wash your citrus with warm water and wipe it dry. Peel them, then remove the inner white lining with a flexible knife. Discard the lining. Use the electric chopper to chop the peel to a small pieces.

Place the chopped peel into a small pot, cover it with water and bring to a boil. Reduce the heat and cook on a medium heat for about 1 hour. Strain and discard the liquid.

While peel is cooking, prepare you citrus. Cut fruits in small pieces on a plate, remove the seeds, leftover of white linings and membranes, transfer it to a wide stainless steel pot. Add sugar, mix it and let it stay at the room temperature until the peel is done.

Prepare your canning jars. I am washing mine with warm water and dish soap, then cleaning jars with baking soda, rinsing it well and drying it on a clean kitchen towel. Then I am placing jars without the lids to a baking tray, placing it in the oven and heating it to 200'F to sterilize. They sits there for about 10 minutes or a little longer, so the cooked marmalade will go to a warm sterile jars.Meanwhile, I will place the lids to a glass bowl and add some boiling water on top to cover them. I will let them stay there for about 5 minutes, then transfer them with a kitchen tongues to a clean paper towel. The lids and jars have to be dry so wipe the excess water with a clean paper towel.

Add strained peel to the pot with citrus, mix it well with a wooden spoon and bring to a boil. Reduce the heat and cook on low for about an hour. Add pineapple rum, stir into mixture and let it cook for another 10 minutes. Pour the marmalade into prepared jars and top with lids and rims. Close them tight and turn them over to cool on a clean kitchen towel.

Store in refrigerator.

Try it, it's delicious.

Apple butter recipe

The Golden Delicious apples we picked at the apple farm were slightly under ripe so I decided to save some fresh for later and preserve the rest of them. I decided that apple butter made in slow cooker would be the easiest way to cook them. It took all day to make this but there is really little work involved, just cooking time.

So I am glad to share this recipe with you. I used ground cinnamon and cloves but you don't have to if you prefer non spiced apple butter. Here is what you need:

6 lbs organic apples, cored and chopped to about 3/4" pieces

1 cup white sugar

1 1/2 cup brown sugar

2 teaspoon ground cinnamon (optional)

1/4 teaspoon ground cloves (optional)

1/4 teaspoon salt

Wash, core and chop your apples. Mix the seasonings, pour into apples and mix well.

Place the apples in a slow cooker, cover and cook on high for about an hour. Stir the apples and reduce heat to low. Cook an additional 8 hours, stirring occasionally. The mixture should become thick and brown. Use a hand blender to get a smooth texture and cook on low for additional hour.

Prepare your jars, wash and sterilize them. Spoon the hot mixture into the prepared jars, cover with a lid and turn them over on a clean kitchen towel. Let the jars cool and store them in the refrigerator.

Enjoy and please let me know how you like it!