I'm still enjoyin' my bird quartet. Here they are singin' I'll Fly Away as I was putterin' around in the kitchen yesterday.
My putterin' produced a few jars of pineapple, cherry & citrus peel marmalade. Unlike the blackberry jam I'd already made, I had to buy all the ingredients since we don't have a pineapple, cherry or orange tree. It's a good time to buy the oranges and pineapple now, anyway. I just used maraschino cherries. I usually wait till wintertime to make jams and such; no sense heating up the kitchen in the summertime. Beth asked for the recipe so I have added it below the picture. I had tweaked a recipe from the Ball Blue Book. The name was a tad mundane so I perked that up a bit, too. Here's my version:
Rosy Citrus Marmalade1 16 ounce jar maraschino cherries, drained (Kroger has 16 oz. size) do not chop
1 fresh pineapple, chopped or 1 can pineapple tidbits (drained & chopped)
2 oranges seeded & peeled, chop the pulp and slice the peels thinly
1 package fruit pectin
2 1/2 cups water
6 cups sugar
1/8 teaspoon baking soda
Combine orange peel, water and baking soda in large kettle. Bring to boiling; reduce heat; and simmer, covered 20 minutes. Add chopped fruit and cherries to peels and return to boil. Reduce heat and simmer, covered 10 minutes.
Stir in fruit pectin and bring to a full boil; stir in sugar. Return to a rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam and stir for a few minutes. Pour into hot sterilized jars, leaving 1/4 inch head space. Process in boiling water bath for 10 minutes. Makes about 6 half pints.
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I had started this apron before the trip to Texas and just finished it this week, too. (Have I ever mentioned how difficult it is to get a nice apron picture without a model?)
I've been knitting, uh huh, but it will be a week or so before I'm finished with my project.The next post here will be my 100th and there will be a little giveaway. We'll see you then, Lord willin'. Have a great week, Y'all.
Shared at The Art of Home-making Mondays
