Tangerine Marmalade

The tree outside my kitchen window was overflowing with tangerines, so I decided to finally try making tangerine marmalade.  It was so easy and tasted so great, I know I'll be making it every year...as long as our tree keeps producing.  :-)

Tangerine Marmalade

8 c. sliced tangerines (halved and seeded)
4 c. water
1 kg sugar (about 5 cups)
4-5 meyer lemons, halved

Combine tangerines, sugar and water in a large pot.  Squeeze lemon juice into the pot and then add the used lemon halves.  Bring to a boil and let the marmalade cook away for about 30 minutes, then reduce heat to medium and continue boiling until the mixture is thickened (about 15-20 minutes more).  The mixture will continue to thicken as it cools.  Press the lemon skins to release the natural pectin and then remove the halves from the pot.

I put my batch of marmalade in jars and stuck them in the refrigerator, but you could also, obviously, preserve them.

(By the way, I highly recommend spreading this marmalade on Smitten Kitchen's Cream Biscuits!)

{our generous tree}

GAPs Ketchup and a really good Probiotic Apple Relish

So I don't have photos of the recipe I brought and the other recipe I wanted to bring - but I will share both here.  For those that attended the first Pantry Party, I promise the ketchup will turn out better than the one you took home if you follow the proportions below!

Word to the wise: I quadrupled the Ketchup recipe to accomodate our numbers and, despite cooking it ALL DAY, it didn't reduce in time and I ended up with 20+ jars of something more akin to cocktail sauce.

Oh well. Everyone was a good sport.

GAPs Ketchup (from Internal Bliss - the GAPs cookbook)

In a small saucepan, combine 1/2 C White Vinegar with 5 whole Cloves, 1 Bay Leaf, 1 Cinnamon Stick, 1/4 tsp whole Allspice, and 1/4 tsp Celery Seeds.  Simmer on low for 30 minutes.

Meanwhile, in a large pot combine 2 lbs Tomatoes (roughly chopped or crushed by hand), 1 Onion chopped, 1 1/2 tsp Salt and 2 cloves Garlic minced.  Cook on medium-low heat until onions are very soft ~ 40 min.

Strain spices out of the vinegar and add the infused vinegar to the tomatoes and stir.  Puree in a blender or with a stick blender right in the pot.

Heat the sauce to reduce to desired thickness (about 2 hrs).

Add 1/4 C Honey to sweeten - taste and adjust vinegar, salt and honey as desired.

Apple Chutney (from Healthhomehappy.com)
*I really wanted to bring this but ran out of time.  It's so yummy and good for your gut!

Apples, peeled and chopped; to fill a quart jar (6 or so)
Juice of 2 lemons
2 Tbl honey
1/2 cup raisins*
2 inches hot chili pepper, fresh and de-seeded (I use a jalapeno)
1 tsp fennel seeds

Mix all ingredients, place in large jar.  Pack gently to start to release the juices.  If needed, add filtered water to cover the fruit.  Cover and leave at room temperature for 2 days, transferring to the fridge for up to 2 months.

Discard the chili pepper after 2 days, before it goes into the fridge.

*I dehydrate my excess CSA grapes and can attest that homemade raisins are in a class by themselves.  I HATED the little red box my mother always packed in my school lunches.  I didn't even think I liked raisins until I started making them myself in an effort to not let a glut of produce go to waste.  Anyway, I don't dehydrate all the juice out of them, just until they're still plump, and then I store them in the fridge.  Super-sweet and juicy.