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
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.