Food in Jars has invited readers to join her for a year-long Mastery Challenge, where we will work together to learn pickling and preserving skills. The schedule includes:
Calendar of Preserving Skills
January – Marmalade
February – Salt Preserving
March – Jelly
April – Quick Pickles
May – Cold Pack Preserving
June – Jam
July – Hot Pack Preserving
August – Low Temperature Pasteurization
September – Fruit Butter
October – Drying and Dehydration OR Pressure Canning
November – Fermentation
December – Fruit Pastes
Many of these techniques I have already experimented with, but I like the idea of continuing to practice and one of my objectives in 2017 is to write on this blog more regularly.
This month with the help of a bag of Meyer lemons from Mariquita Farms, I decided to make a Small Batch Meyer Lemon Marmalade, following the guidelines for a Small Batch Blood Orange Marmalade. A two day process, the project was easily started on Sunday afternoon and finished the next day. As suggested, I used a sharp knife to cut the lemons into thin slices, and saved all the seeds and pithy bits in a piece of cheesecloth.
My favorite part was bringing out my copper jam pan, which always bring me joy. The small batch was just enough to make a jar for me, a jar for my Dad, and an extra jar to give. If you find yourself with extra citrus this month, spend a day or two making marmalade!
