(At this point you can soak overnight if you want. (I made a "pectin bag" which I use for making marmalade, by sewing up piece of plain muslin cloth into a bag with a drawstring at the end.)ġ Put orange mixture into pot, add water: Place the orange and lemon juices and cut peels into a large, wide (6 to 8-quart) thick-bottomed pot.Īdd 6 cups of water. You should have 5 to 6 cups combined, of citrus peels and juices.Ħ Put seeds into cheesecloth or muslin bag: Put the citrus seeds and membranes into 4 layers of cheesecloth, tied up tightly with string, or into a muslin jelly bag. Cut the lemon segments crosswise into triangular pieces.Īdd the cut Meyer lemon to the measuring cup with the oranges.Īdd the Meyer lemon seeds to the Seville orange seeds and membranes. Remove the seeds and as much of the inner membranes as you can easily remove. Save the seeds for making pectin.ĥ Prep the Meyer lemon: Cut the Meyer lemon in eighths, lengthwise. Once you julienne all of the oranges put the cut peels and the juice in a large (8-cup Pyrex works great) measuring cup.Ĥ Juice the regular lemon and add this juice to the orange peels and juice. Use a sharp chef's knife to thinly julienne the peel. Put a few of these in with the seeds (segment membranes will also provide pectin). You will use the seeds to make natural pectin for the marmaladeģ Cut the peels into narrow strips: Taking a clean juiced orange half rind, use a spoon to dig out segment membranes still attached to the inside. Put the seeds into a separate bowl and set them aside. As you juice the oranges, save the seeds. Discard any that are damaged or soft.Ģ Cut the oranges in half and juice them.
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