Then I opened my last jar of last year's jam, which happened to be a blueberry, and realized that it's almost Passover and I need more corn syrup-free jams. It was time to have a major jamming session. Strawberries and blackberries were on sale at Sprouts, but I needed a third something to make the day worthwhile, preferably of a lighter color and flavor. I almost asked if I could pick a bag of apricots off the tree at an estate sale, but figured that would be too tacky.
I checked my tree to make sure I had enough lemons not to buy lemon juice, and realized how many Valencia oranges I have been not eating this winter. I haven't posted an orange marmalade here because I haven't made one.
|How to use up a 4 lb bag of sugar in one day|
*1 lb oranges (about 3 or 4)
2 1/2 C sugar
3 C water
1. The night before, wash oranges well. Cut off top and bottom, slice in half, and remove the seeds and core membranes. Set those aside in a cheesecloth tied tight.
3. If canning, prepare for a 3 C yield. Discard the cheesecloth bag. Place the orange slices and water in a medium saucepan with the sugar. Over medium heat, bring to a boil, stirring occasionally.
5. If not canning, cool and refrigerate. For canning, spoon into half-pint jars, center lids, screw on rims finger-tight, and process in a boiling water bath for 10 minutes.
Makes about 3 cups
Difficulty rating :)