Pear Heaven

It's that time of year!  Pear Season!  Neither my pear tree, nor my dad's, produced much this year, BUT my dad's neighbors', The Moore's, tree produced hundreds and hundreds. They were kind enough to let me have a lot of them.  

A few years ago I made pear pies and froze them.  We then had pear pie at every holiday and occasion that came up.  When they were gone I was so sad…so sad.  So when the opportunity to restock the freezer arose, I jumped at it!

I also tried my hand at making pear jam and pear preserves.  YUM!  I'll have the recipes for all coming up soon.  

Mild Satsuma Orange Marmalade

Mild Satsuma Orange Marmalade

You may have learned this about me by now:  I love making jams and my dad has lots of citrus trees.  

This combo makes me a very busy girl in January and February.  

There is one particular satsuma tree that is the pride of the family.  No where...ever...have we tasted oranges sweeter.  

And yet, I have never canned them.  I guess they just never made it that far!

My dad likes the jams and marmalades, but he doesn't care for the bitterness that comes with more traditional marmalades.  So, I found a recipe that used his prized satsumas and adapted it to be not at all bitter.

I adapted a recipe I found over at Wright Eats for Satsuma Mandarin Orange Marmalade.

9-10 satsumas

peel and separate rides from fruit

Cut rinds into small strips

I only used about 1 cup of rinds.

Boil rinds in 2 cups of water

Juice of 1 lemon
(about 1/4 c)
I used Meyer Lemon.

Blend fruit and lemon juice
Yes, I am braving the hand blender again!
(wink-wink)

Citrusy Heaven
I picked out the seeds.

Pour the fruit juice mixture into the pot with the rinds.

Boil it up!

I didn't actually use all that sugar.
Only 3 cups, probably will use less next time.

Getting thicker!

220 degrees, please!

Put 2 little plates in the freezer when you get started.

NOT READY!

 

Ready!

Tools!

All Ready!
I keep the No-Sugar Sure-Jell handy.
But I didn't need it this time!

Pour into sterilized jars and process!

All done!

This batch only made 4 half pint jars.  There was about 1/4 pint that I put into another container into the fridge.

Next year I will definitely make more.  It was super duper easy!!

Do you like your marmalade on the bitter side or with less bite?

Texas Orange Jam

One of Ran's favorite jam recipes that I make is my Texas Orange Jam!

He likes this one a lot because its orange flavor is not overpowered by too much sugar.  

It's really easy!

Texas Orange Jam

8 oranges (navel)
4 c water
4 c sugar
Low Sugar Pectin

1.  Wash oranges

2.  Peel and cut into segments

3.  Remove seeds

4.  Feed babies that wander in and want a nibble.

5.  Cut into small chunks saving as much juice as you can.  You can also use a hand blender, but just to pulp it up...Don't liquify!

6.  Put in fridge overnight 

7.  Cook on medium high for 30 minutes

8.  Skim off the foam. 

 Ran eats it when I'm done!

9.  Add sugar and bring to boil

8.  Use a candy thermometer to check the temp gets to 220 degrees.

9.  Mix pectin with 1/4 c of sugar and stir into oranges

10.  Watch for the jam to cling to spoon and/or plate test it.  (Put a small plate in the freezer before you start boiling the oranges.  Put a dollop onto the plate to see if it wrinkles up after it begins to cool.)

NOT READY

READY

11.  Pour into sterilized jars and process for 10 minutes.

Ta-Da!  Delicious Texas Orange Jam!

This jam will taste just as good with oranges from Florida, Louisiana, and maybe even...California!  Ha Ha!