Serving size406gCalories from fat1kcalFiber3gProtein1gSugar169g
24 hours before you plan to cook and preserve them.
Wash and dry them. Cut out the stem ends. Cut each fruit into quarters and pick all the seeds out, reserving the seeds. Using mandoline cut all the orange quarters into thin slices. Place the slices into a large pot and submerge them in cold water. Cover and leave at room temperature for 24 hours. This will release the pectin.
Sterilize the jars
Either put them in hot wash dishwasher cycle so that they are clean and hot by the time you use them, or dunk them in boiling water and keep them hot.
Sterilize the lids
Boil the tops in a small pan filled with enough water to cover the lids, keep them hot till needed.
Prepare for canning
Bring to boil a large pot of water. There should be enough water to completely submerge the jars and have about an inch of water on top of them.
Make the marmalade
Place saved seeds in a cheesecloth, tie it up and place in the pot with oranges. Bring the pot to boil and set the burner temperature so that the mixture boils without splattering. Boil for about 30 minutes.
Add sugar to the fruit mixture to stir until dissolved. Continue to cook for another 30 minutes until the marmalade thickens to the gel consistency (about 220°F/ 104°C). Remove the cheesecloth.
Jar the marmalade
Carefully remove the hot jar and fill it with the jam using a canning funnel, leaving at least a ¼ inch space between the marmalade and the edge of the jar. With a clean wet towel remove any excess marmalade from the edge of the jar. Using a magnetic lid lifter remove the lid from boiling water, and place it on top of the jar. Secure the lid. Repeat with the remaining marmalade.
Using the jar lifter, carefully place the lidded jars in the large pot of boiling water; make sure they are completely submerged. Boil for about 10 minutes.
Remove the hot jars using the jar lifter, and place them on a towel. Let cool completely before labeling. Make sure the lid tops are not popping in the center. If they are, they should be removed and re-sealed (same process – wash and sterilize the jar and a lid, bring the marmalade to boil, and re-can it. It’s very important that the edge of the jar is clean.
4.Combine the vinegar, water, sugar, allspice, anise and bay leaves in a medium sized saucepan. Bring to boil, stirring constantly until the sugar is dissolved. Boil the liquid for 1 min and remove from heat.
5.Fill the jars with hot pickling liquid leaving ½ inch headspace. Seal with lids. Cool at the room temperature before transferring to the refrigerator for at least 2 weeks
Hello from CA (and I mean Carboholics Anonymous, not the state)! I must admit, this Russian mom fell off the wagon again with a crazy week-long baking spree. Why? Because she finally nailed the perfect pie crust recipe. I know, disastrous right?!
To top that, it’s rhubarb season in CA (the state). So, I think you can guess what I’ve been up to! There is a rhubarb pie bubbling in the oven right now… ohm… my 3rd this week.
The rhubarb pie recipe (my new favorite, can’t you tell!?) is to follow in a later post (once my hands stop shaking from all that sugar, and I take some photos). Here is everything on how to make the flaky pie dough I’m so much in love with!
This doesn’t just make a fabulous crust; it also is very easy to remember. The flour to butter to water ratio is 3 to 2 to 1. Add a quarter of a teaspoon of salt for each 100 grams of flour and you got yourself The Perfect Dough! This recipe yields two 9 inch pie shells.
fatTotal Fat 10g
High sat-fatSaturated Fat 6g
carbsTotal Carbohydrate 14g
Serving size38gCalories from fat93kcalFiber1gProtein2gSugar0g
Measure water, dissolve salt in it, and place it in the fridge
Cut butter into pea-sized cubes and place in the freezer for at least 20 minutes.
To make the dough combine cold butter and flour and pulse briefly until the mixture resembles coarse meal.
Slowly add cold water and pulse again for several seconds until the dough begins to come together in a ball but not completely smooth. There still will be butter chunks. If needed, finish kneading with your hands until the dough forms into a ball (try to handle the dough as little as possible).
Separate the dough into disks, 1-inch thick. Wrap them in plastic and refrigerate for at least 2 hours or overnight.
Roll disks on floured surface one at a time to 1/8 inch thick. Carefully line the baking dish with the dough, overlapping about ½ inch (the dough will shrink during baking)
For recipes that call for uncooked shell, refrigerate until ready to use.
For baked shells, preheat oven to 375⁰F/190⁰C. Line the shells with parchment paper and fill with pie weights (I use dry beans). For partially baked shells, bake for about 20 minutes, remove weights. Carefully poke with a fork the dough if it bubbled during the baking. Bake for another couple more minutes. For a fully baked shell, bake for about 25 minutes till light brown. Remove the weights, poke the dough, and bake for another 5 minutes till the dough is golden brown.
Let the shells cool completely on wire racks before filling.
The dough could be made a day in advance and refrigerated. Cooked shells will keep for up to a week in the fridge, or for up to two weeks in the freezer.
Say goodbye to Heinz! This homemade ketchup is a parade of flavors and is a great present for any kitchen: carnivore or vegetarian. It could be stored in a fridge for up to 1 month. Yields: 3 8-oz bottles
Low calCalories 42kcal
fat FreeTotal Fat 0g
sat-fat FreeSaturated Fat 0g
chol FreeCholesterol 0mg
carbsTotal Carbohydrate 11g
Serving size64gCalories from fat0kcalFiber1gProtein0gSugar9g
1mediumyellow onion, smoked
2 x 14.5–ozcansofdiced tomatoes
1/2cup firmly packed light brown sugar
Juice of1orange, strained
Juice of1/2grapefruit, strained
Juice of1/2lemon, strained
2 1/2tspsea salt
1/4tsp freshly ground black pepper
Process tomatoes in a blender on high speed for about 2 minutes or until smooth. Pour processed tomatoes into a dutch oven.
Process onion, garlic and capers in a blender until smooth for about 2 minutes. Add brown sugar, and process to incorporate for about 1 minute. Add the remaining ingredients, and process one more time for about 30 seconds.
Pour the onion blend over the tomatoes and mix with a wooden spoon. Bring the mixture to boil on medium heat. Lower, the heat, and let steam for 50 minutes to 1 hour, until it reaches ketchup consistency; stirring occasionally.
In the meantime, sterilize the bottles or let them go through a full dishwasher cycle.
Using a funnel, ladle the ketchup into the bottles, leaving ½ inch headspace. Wipe the rims and secure the lids. Label, and refrigerate.