Wasteless Wednesday: Blood Orange-Rosemary Marmalade

March 28, 2015 § 2 Comments

March was full of activity Chez 650Food, and things have been busy, busy around here — lest you think I was taking a hiatus and had run off to some tropical beach. (sigh. I wish.). Following home reno projects, spring cleaning, and a trip to our nation’s capital for the International Association of Culinary Professionals (IACP) annual conference, I’m looking forward to a bit of calm (read: quiet) in April.

One project that I did manage to check off my list in March was a first attempt at canning (booyah!). Turns out that marmalade is a good solution for baby-stepping your way into canning, not to mention a delicious way to use up citrus fruits. In previous posts I’ve written about ways to enjoy a bounty of lemons (here, here, and here), but what about oranges? The last of the blood oranges are dwindling, but the navels and Valencias just keep a-comin’.

Mmmmm, marmalade

Mmmmm, marmalade

When I was doing research for a Waste-Less Wednesday post on herbs, I came across a recipe for Orange-Rosemary Marmalade in Jerry Traunfeld’s The Herbfarm CookbookLet me tell you: the recipe is fool-proof. You don’t have to be a professional cook or experienced canner to get this one right. Nor do you have to spend hours over the stove. Best of all, the recipe can easily be halved for smaller households (because, really, who has space for 6 jars of marmalade??).

It doesn't get more Bay Area than this: fresh rosemary, backyard lemons, and springtime blood oranges

It doesn’t get more Bay Area than this: fresh rosemary, backyard lemons, and springtime blood oranges

Why is marmalade such a good choice for first-time canners?

  • Fruit prep is simple: wash, dry, and slice.
  • No special ingredients required: citrus fruits are high in pectin, a carbohydrate found in the cell walls of fruit, which acts as a gelling agent when combined with water. Citrus brings its own pectin to the party, which means that you don’t need to buy or add pectin.
  • Not so time-consuming: Marmalade is fast! Total cooking time is 45-60 minutes, with the actual, hands-on part happening during the last 15 minutes or so.
  • No food waste: marmalade is a total win because you use the whole fruit: rind, pith, and pulp! (No seeds, though. Make sure to remove those.)

Before pointing you to the recipe, it’s worth saying a few things about the elephant in the room: botulism. Many first-time canners are worried that they’re going to botulize themselves and their families, so here’s some info that might help ease your mind. First of all, cases of botulism are very rare in the US. According to the CDC, an average of 145 cases are reported annually, and only 15% of those are caused by food. (To put that in perspective, the US population is about 318.9 million people.)

Food-borne botulism that results from home-preserved foods typically occurs in low-acid, high-moisture foods, such as tomatoes, green beans, and beets. Citrus-based marmalade is a high-acid food. The boiling process reduces the moisture content significantly. Sterilizing the jars by boiling them for at least 10 minutes is essential to reducing any possible contamination as well. For more information about food-borne botulism, check out this article on botulism from the CDC and this detailed post about canning from Food in Jars.

So, thanks to the wonders of Google Books, you can check out the recipe yourself and make either a full or half batch as suits your needs. I made a half batch, which yielded 2 pint jars and a not-quite-full half-pint jar.


The ingredient list is short: oranges, lemon(s), sugar, water, rosemary. Choose organic fruit if you can, then you’ll only have to give it a quick rinse and scrub to remove any dirt.

Simple, organic goodness (cane sugar, blood oranges, lemon, rosemary) and filtered water

Ingredients: Simple, organic goodness (cane sugar, blood oranges,
lemon, rosemary) and filtered water

You can use any kind of orange, but the combo of blood oranges with rosemary elevates the marmalade’s flavor and gives it a pretty color. Plus, making marmalade now and preserving it for later means that you can enjoy blood oranges any time of year.

Beautiful regional blood oranges and one very local Eureka lemon

Beautiful regional blood oranges and one very local Eureka lemon

The recipe is a two-parter, so you’ll need to plan ahead a bit. On the first day, prep the fruit: wash, dry, slice in half and remove seeds, then slice the halves thinly. If you have a food processor with a slicing disk, you can get the work done in just a few minutes.

Thinly sliced fruit, ready for the pot

Thinly sliced fruit, ready for the pot

Sliced fruit goes into the pot with water for an overnight soak that softens the rinds and releases the pectin. On the second day, you boil the water and fruit for 30 minutes. The fruit will soften further as it cooks down and the pectin is released. The color will start to change from a rich blood orange to a pinkish-orange color.

Cooking the citrus and rosemary with sugar and water

Boiling the sliced blood oranges and lemon with water

After boiling the fruit for 30 minutes, add the sugar and rosemary sprigs (wrapped in cheesecloth and tied) and continue boiling for 15-30 minutes. This is the part where you want to be nearby and pay attention. You’ll also want to sterilize the pint jars by submerging them in boiling water for at least 10 minutes and sterilize the canning lids and bands in a separate saucepan.

As the marmalade mixture starts to gel, the bubbles will change from small, quick champagne-like bubbles to larger, thicker, more viscous bubbles. Once you see those larger bubbles (around 15-20 minutes in), do a “wrinkle test” to see if the marmalade has set up or needs to continue cooking.

Doin' the marmalade wrinkle test

Doin’ the marmalade wrinkle test

Have a chilled plate waiting in the refrigerator or freezer. Spoon a small amount of marmalade jelly (not the fruit) from the pot onto the plate and return the plate to the refrigerator. Let the jelly chill for a minute or two, then test it by removing the plate from the refrigerator and pushing the jelly with your finger. If it wrinkles, your marmalade is finished and ready for canning. If it’s still smooth and syrupy, keep cooking. I found that the wrinkle test was positive at 27 minutes and my marmalade was done! (YMMV.)

You don’t need any special equipment for making this marmalade, other than some pint-sized canning jars with lids and lid bands. In the 650 you can find pint-sized jars sold in packages of 4 or 12 at Orchard Supply, Ace Hardware, Target, and Whole Foods.

Filling hot jars with hot marmalade

Filling hot jars with hot marmalade

The Ball Jar folks also make an inexpensive canning-tool “kit” that includes a jar lifter, headspace tool (for measuring how much space to leave below the mouth of the jar), wide-mouth funnel, and a magnetic lid lifter. The kit, which is available at Orchard Supply and Ace Hardware, is a “nice-to-have,” but not required. You can substitute items that you likely already have at home. Got a pair of kitchen tongs? Create a gripping jar lifter and lid lifter by wrapping a thick rubber band around each wide, scalloped end of the tongs. Keep a metal ruler handy for measuring headspace.

The real test of canning success is waiting to find out how well you sealed the jars. You won’t know until the jars have cooled almost completely whether or not you have a good seal. If you press on the center of the lid, and it doesn’t pop back at you, congratulations! You’ve got a good seal. Refrigerate jars that don’t have a good seal — or any about which you might be concerned. Also, refrigerate any jars that weren’t filled to the headspace recommended in the recipe. You’ll want to open and use those first.toast-n-marm-closeup

I’ll admit to doing the happy dance in my kitchen when those lids didn’t pop back at me. Maybe it wasn’t a Tom Hanks “I have made fire!” (Castaway) moment, but it was pretty cool. Have you made marmalade? Share your experience or ideas in the comments.

Oh My… Margaritas!

February 22, 2014 § 2 Comments

Good morning campers — today is National Margarita Day! Have I mentioned how much I love margaritas? No, not those frozen, icky-sweet concoctions that come out of a blender, or some mess of bottled sweet-and-sour mix thrown together with Jose Cuervo Gold! I’m talking about the simple, delicious elegance of 100% blue agave tequila, Cointreau, and fresh-squeezed lime juice, shaken up with fresh ice and poured into a lime-and-salt-rimmed glass. *sigh* Yes, this is a day for celebrating! While you could head off to your favorite, local Mexican restaurant for today’s celebratory drink (nothin’ wrong with that, by the way), why not try making a batch at home?

Margarita ingredients

Four simple ingredients for a delicious, fresh margarita!

First of all, contrary to what you might read on the internet, there’s no one-size-fits-all, perfect margarita recipe. While a quick search of the interwebs will turn up a variety of religious arguments recipes for the perfect margarita, everyone’s palate is different, and the perfect margarita is the one that you like.

For me, the perfect margarita has a good balance of tartness and sweetness, while letting the flavor of the tequila shine through.  Blanco (also called silver) tequilas are ideal for margaritas because they’re lightly aged, with crisper, less woody flavor profiles than resposados or anejos. Although I’ve also made some tasty margaritas with reposados, I believe that anejos are best left for sipping and enjoying with a piece of 70% cacao dark chocolate.

Knowing a bit about the tequila you’ll use — it is, after all, the star ingredient — will help you decide if you need to tart up or sweeten your recipe. So before you get started, take a sniff of your tequila. Blanco tequilas can vary from grassy or herbal to floral and fruity. Have a little taste. Some are sweeter, and some are crisper with more acidity. Once you get past the alcohol, what flavors are you noticing?

My House Margarita Recipe
My go-to margarita recipe uses Herradura Silver, which is an herbal, crisp tequila that can stand up to lots of lime; I think of it as a masculine tequila. I like the addition of Cointreau for orange flavor without the syrupy-ness of Grand Marnier or generic triple sec. If you love lime, you might go for extra lime juice. Like a sweeter cocktail? Add a splash of agave nectar. Think of this recipe as a template that you can tweak to your taste.

margarita on the rocks

My House Margarita

You’ll need a martini or old-fashioned glass, cocktail shaker, shot glass with measurement markings or measuring spoons, and ice.

2 oz Herradura Silver
1 oz Cointreau
1 oz fresh-squeezed lime juice
1/4 oz agave syrup

For the glass:
Wedge of lime
3-4  Tbs Kosher salt

Note that I’ve given the ingredients in ounces. If you’re using measuring spoons,
2 oz = 4 tablespoons, 1 oz = 2 tablespoons, and 1/4 oz = 1.5 teaspoons.

How To:
Pour salt on to a saucer. Run a wedge of lime around the rim of the glass, then turn the glass upside down and dip into the salt. (You’re trying to get the salt to adhere to the outer rim of the glass). Set aside.
Combine ingredients in a cocktail shaker with four or five cubes of fresh ice. Shake to combine and pour into a prepared glass. If you prefer some rocks in your margarita, add one or two fresh cubes to the glass.

I happen to be a huge fan of San Francisco-based Tres Agaves Tequila, and have used this recipe with their Blanco and Reposado tequilas as well. If you want to try a reposado version of this recipe, substitute Tres Agaves Reposado for the Herradura Silver.

Hola Campeon!
Recently I stopped into K&L Wines in Redwood City to check out their tequila stock, as they usually carry high-quality, smaller-batch brands. The Campeon Silver caught my eye, and it has an interesting story behind it. Not only is the company based in Burlingame, CA, but K&L worked with Campeon to develop their own version. Go 650!

The Campeon Silver is a nice tequila, but sweeter and more floral than my usual Herradura; it’s a good example of a more feminine tequila. My House Margarita recipe was just not working with the Campeon Silver. After a few experiments, I ended up reducing the lime juice to 3/4 oz because it was overpowering the tequila. So, for a sweeter or more floral tequila, here’s my modified recipe:

2 oz Campeon Silver
1 oz Cointreau
3/4 oz fresh-squeezed lime juice
1/4 oz agave syrup

For fun I tried out CHOW’s Blood Orange Margarita recipe (which you can find on their site). Campeon Silver is really well-suited to this recipe! The floral sweetness of the tequila is a good match for the blood orange, and the color is oh-so-pretty. CHOW’s recipe calls for 1 1/2 ounces of tequila, but with the Campeon, you could probably increase that to 1 3/4 oz. Keep in mind that early-season blood oranges might be a bit tart, so taste the juice to determine whether you want (or need) to add a drop or two of agave syrup.

Blood Orange Margarita made with Campeon Silver

Blood Orange Margarita made with Campeon Silver tequila

So, Happy National Margarita Day! Did you celebrate with a cocktail at home, or leave the mixing to your local bar or Mexican restaurant? Do tell! Better yet: pictures! Pictures, or it didn’t happen…

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