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Picking Citrus, Making Jam & Marmalade Inspiration

Picking Winter Citrus at Moat Cottage and then making Raspberry Jam as well as Citrus Marmalade then water bath canning.

Join us on this beautiful, sunny, Winters day, for a peek into what's happening on the Homestead and hopefully be inspired as we harvest some of our Citrus trees.

They include Mandarin, Lemon varieties, Kumquat, Tangerine and Pink Grapefruit.

I have some help from Niki to make Raspberry Jam with frozen Raspberries and Citrus Marmalade with fruit fresh from the garden.

Raspberry Jam recipe

from Ball Blue Book Guide to Preserving

Berry Jam

Citrus Marmalade recipe

Citrus shredded or sliced up

equal cups of citrus to sugar

In a large pot, cook at a simmer for 20 to 30 minutes until cooked, stir often

bring to medium boil, stir continuously until it is almost at gelling point

With sterilized equipment, jars, lids and rings

Fill jars 1/4 inch headspace

clean rim and thread of jars

Water bath can for 15 minutes

leave jars in canner for 5 minutes to cool

remove jars from canner

12 hours later remove rings. check seals and wash jars in warm soapy water, dry and store.


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