Sweet Spreads - Hillsborough County

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UNIVERSITY OF
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C'ooperative Extension Service
Institute of Food and Agricultural Sciences
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Hillsborough County Cooperative Extension Service
5339 S. County Road 579
Seffner, Florida 33584-3334
Phone: 813-744-55'\9
Fax: 813-744-5776
Marmalades, Jellies and Preserves Using Cala mondins, Limes, Lemons pour the boiling product into a hot sterilized
Citrus is especially suited to the making
canning jar, leaving ~-inch head space. Wipe
of marmalades, jellies and preserves because
the jar rim, and close with a heated canning lid
they are high in natural pectin and acid. These
and
screw band. Place on a rack in a canner
are two necessary ingredients for jelling, and
fil<led with boiling water. Bring the water back to
when sugar is added in the right amounts a
a boil and boil gently for 5 minutes. Then,
successful product results.
remove the jars to a protected surface and cool
Some citrus especially suited to these
away
from drafts.
used are lemon, calamondin, and lime. The
success of making marmalades, jellies and
Calamondins
other products from citrus is to cook them in
The
calamondin
is a small orange fruit,
small amounts. Three cups of stock is all that
shaped
!.ike
a
smal:1
tangerine.
Very acid, it
should be cooked off at one time if you wish to
in
seasoning,
beverages
and
can
be
used
keep the delicate flavor and color typical of
cooking. It preserves well and makes a good
citrus.
marmalade.
The nice thing about citrus is that it can
be held over in the stock stage.
Simply
Calamondin Marmalade
refrigerate until used. You need not cook it all
Select 4 cups firm fruit, free of blemishes.
up into marmalade, preserves or jelly in one
Wash;
cut in halves. Remove seeds. Slice
day. A regular candy thermometer or a jel.ly
thermometer assures you of good results.
thi~ly or pu~ through food chopper. Measu~e
Stock from ground citrus and water may
fruIt. Place In saucepan .. For each .cup of fruit,
a~d 3 cups of water. Bnng to a b~11. Cook 15
be cooked in pressure saucepans at 10
pounds pressure for five minutes. Be ~ ~ ~T1Inutes. You ~ay let .stand ov~rnlght or cook
careful not to have the saucepan more
~to mar~al:de Immediately. This makes about
ttl
than ~ full of the ~tock. Cool, let stand a '~~ .-. .
half day ~r over~lght. . For marmalade, ,~
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cook as directed In recipe.
To. keep ~roducts. from bOIling
over dun~g rapid co~klng, be sure the
saucepan IS at least 5 times larger than the
amount of stock used. For example, 3 cups of
stock should be put in a four-quart capacity
saucepan.
In Florida, due to climate and possibility
of molds, it is best to use jars that have lids
which give an airtight seal. Paraffin is not
recommended. Pre-sterilize jars by boiling
upright and covered with at least 1" of water for
10 minutes. To process in a boiling water bath,
1
cups ~~~~armalade, measure 3 cups of stock
into a large saucepan. Bring to a boil. Add 3
cups of sugar. Stir to dissolve sugar. Cook
rapidly to 220°F on a candy or jelly thermometer.
Remove from heat. Pour into pre-sterilized jars
and close with 2-piece lids; process in boiling
water bath for 5 minutes. Makes about 4 halfpint jars.
Calamondin Marmalade
(With Added Pectin)
3 cups calamondin
1 cup crushed pineapple
1 cup water
2 Tbsp. lemon juice
1 package powdered pectin 6 cups sugar Wash fruit; cut in small pieces and
remove seeds. Cover with water and bring to a
soft boil. Remove two cups of pulp and combine
with pineapple, water and lemon juice. Add
pectin and return mixture to pan. Bring to a hard
boil over high heat, stirring frequently. Add sugar
all at once. Bring to a full rolling boil and boil hard
for one minute, stirring constantly. Remove from
heat and skim off foam.
Pour into 'six pre­
sterilized jars and close with 2-piece lids; process
in boiling water bath for 5 minutes.
Wash fruit. Make a small slit crosswise .
Cover with water and bring to a boil. Cook 10
minutes. Drain. Make a syrup of sugar, vinegar
and water. Bring to a boil. Drop in spices (tied
loosely in a cheese cloth bag and lightly
pounded). Cook 5 minutes. Add fruit. Cook 10
minutes and let stand overnight to plump .
Remove spice bag. Bring to a boil and cook
until syrup is thick. Pack into hot pre-sterilized
pint jars. Cover with hot syrup leaving 12-inch
heads pace. Wipe jar mouths and adjust lids.
Process in boiling water-bath canner for 5
minutes.
Calamondin Jelly
Wash firm ripe fruit. If a mild flavor is
desired, discard about half the peel, and cut fruit
across sections several times. It is not necessary
to remove the seeds.
Add 3 measures of water to each
measure of fruit. Cook 20 minutes or until fruit is
thoroughly soft.
Strain through jelly bag, allowing juice to
drip without squeezing the bag. Strain juice
through cloth again.
Measure not more than 4 cups of this into
large pan. Heat to boiling, add an equal amount
of sugar and boH rapidly to 220°F. On jelly
thermometer, or until jelly test is reached.
Remove from heat, spoon off scum and
pour into pre-sterilized jars and close with 2-piece
lids. Process for 5 minutes in boiling water bath.
Preserved Whole Calamondins
2 cups fresh calamondins
1 cup water
2 cups sugar
1 stick cinnamon (optional)
1 lemon sliced thinly (optional)
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Wash and drain fruit. Cut a small
gash crosswise in each calamondin.
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Cover with water and bring to a boil. Cook
5 minutes. Drain.
Make a syrup of sugar and water. Add
cinnamon and lemon. Drop calamondins into
syrup. Bring to boil & cook 10 minutes. Cover
and let stand overnight.
Cook again uncovered for 10 minutes
and let stand to "plump" at least overnight. Bring
to a boil again and cook unti'l fruit is clear and
syrup thick.
Pack into pre-sterilized canning jars while
hot. Cover with hot syrup and tighten lids.
Process for 5 minutes in boiling water bath.
To keep flavor and color, it is best to
cook in small amounts as in this recipe. Never
try to do more than twice the recipe.
Calamondin and Kumquat Dessert
Take a quart of calamondins or kumquats
and slash one side (to prevent popping). Boil
with a pinch of baking soda for 5 minutes. Drain,
cut and seed. Peel a dozen calamondins and
crush fruit. Add to kumquats with sugar to taste
. and cook until the fruit is done. Thicken with
cornstarch in water and cook until clear. Pour
into a dish which has been lined with ladyfingers,
or vanilla wafer cookies or a baked pie shell.
Garnish with chopped nuts.
Lime Jelly
1 cup lime juice (about 6 limes)
2-12 cups water
5 cups (2-% lb.) sugar
1 box Sure-Jell fruit pectin
Green food coloring (optional)
Sweet Spiced Calamondins
or Kumquats
1 quart calamondins or kumquats 3 cups water 1 stick cinnamon 1 tsp. allspice 3 cups sugar 1 cup vinegar 1 tsp. cloves First, prepare the juice. Squeeze and
strain the juice from about 6 medium limes.
Measure 1 cup into a large saucepan. Add
water; mix well.
Then make the jelly. Measure sugar; set
aside. Add Sure-Jell fruit pectin to juice; mix
well. Bring to a hard boB over high heat, stirring
constantly and adding food coloring to shade, if
2
desired. Stir in sugar all at once. Bring to a full
rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat, skim off foam
with metal spoon, and pour into pre-sterilized jars
and close with 2-piece lids. Process for 5
minutes in boiling water bath. Makes about 5- %
cups.
a bag.
Cut the peel into thin strips with a sharp
knife, or use a thin slicing blade in a food
processor.
Measure the water into the pan, and
then add the peel with the juice and the
cheesecloth bag to the pan, and bring to a boil.
Simmer until the peel is very soft; about 2
hours. The 'liquid will be reduced by about
one-third. Remove the bag with the seeds and
discard .
Add the sugar and stir, from time to
time , over a low heat, until it is completely
dissolved.
Bring the marmalade to a rolling boil
and continue boiling briskly until jell point is
reached. This should be in about 10-15
minutes, or when the candy thermometer
reaches 220°F.
Pour into pre-sterilized jars and close
with 2-piece lids; process in boiling water bath
for 5 minutes.
Lime Marmalade
3lbs. limes
9 cups water
6lbs. sugar
Cut the fruit in half and squeeze
out all the juice and seeds. Transfer the
seeds from the squeezer to a
cheesecloth square. Cut the peel in thin
strips and put in large bowl. Cover the
contents of the bowl with the measured
cold water, and soak overnight.
Put the peel and water into the preserving
pan with the juice and the seeds wrapped in
cheesecloth. Bring to a boil and simmer briskly
for about 2 hours, until the peel is soft.
Remove the cheesecloth with the seeds,
and add the sugar. Stir over a low heat until the
sugar is dissolved, then bring up to a boil and
allow to boil briskly, until the marmalade begins to
jell when tested or has reached 220°F on the
candy thermometer.
Pour into pre-sterilized jars and close with
2-piece lids; process in boiling water bath for 5
minutes.
Bittersweet Marmalade
4 lemons
2 sweet oranges
2 grapefruit
7-% pints water
6 pounds light brown sugar
Wash the fruit and dry with a clean
towel or paper towels . If possible, put into the
microwave oven for 10 seconds per fruit to
extract more juice. Halve the fruit, and
squeeze out all the juice.
Layout a sq uare of cheesecloth on a
plate and transfer all the seeds onto the
cheesecloth . Scrape out the white pith from
the grapefruit and oranges, and put into the
cheesecloth . Tie into a bag .
Cut the peel into thin strips with a sharp
knife, or in the food processor using a thin
slicing blade, and put into the preserving pan
with the juice, the water, and the cheesecloth
bag.
Bring to a boil, lower the heat, and
simmer for about 2 hours. Stir from time to
time. Squeeze the cheesecloth bag to remove
as much liquid as possible before discarding .
Add the sugar and stir over a low heat, from
time to time, until dissolved.
Boil rapidly until setting point is reached
or the candy thermometer reads 220°F.
Pour into pre-sterilized jars and close
with 2-piece lids; process in boiling water bath
for 5 minutes.
Variation
Lemon Marmalade
Make exactly as Lime Marmalade,
substituting the same quantity of lemons for
limes. Lemon and Lime Marmalade can be made
using half limes and half lemons.
Three Fruits Marmalade
2 grapefruit (about 1-% lb.)
2 sweet oranges (about 12 oz.)
4 lemons
7-% pints water
6 pounds sugar
Cut the fruit in half and squeeze the
JUice. Lay a square of cheesecloth on a pl'ate
and transfer the seeds and pulp from the
squeezer. If a clear marmalade is wanted, cut
or scrape some of the pith from the grapefruit
and oranges, and place it in with the seeds . Tie
up the four corners of the cheesecloth to make
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Combine cake mix and gelatin. Add
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milk and mix. Add eggs one at a time,
d
~
mixing well after each. Combine puree,
oil and extract. Add these slowly to
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batter, beating at low speed. Pour into e
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greased and floured 9 x 13-inch cake
pan or tube pan. Bake at 350° F (325° F. for
tube pan) for 1 hour, or until it tests done. Pour
glaze on HOT CAKE.
Lemon Jelly
3 pounds lemons
9 cups water
about 3 pounds sugar
Remove the peel from the lemons with a
vegetable peeler. Remove the seeds over a
bowl to catch the juice, and cut the remaining
fruit into pieces. Put the seeds in a small
saucepan, and pour 2- Y2 cups of the water over
them; simmer for about 30 minutes. C~)Ver, and
leave until cold.
Place the lemon pieces in the preserving
pan with the remaining measured water. Strain
the seed water into the pan, bring the pan to a
boil, and simmer for 40 minutes.
Scald the jelly bag with boiling water,
and drain the fruit pulp overnight without
squeezing the bag.
Measure the juice into a clean pan and
add 2 cups sugar to every 2-Y2 cups of juice.
Put the pan on a low heat, stirring from time to
time, until the sugar is completely dissolved.
Bring to rolling boil. After 10 minutes,
test for jellying or use the candy thermometer
until it reaches 220°F.
Pour into pre-sterilized jars and close
with 2-piece lids; process in boiling water bath
for 5 minutes.
'
Glaze
2 Tbsp. butter, at room temperature
~ cup calamondin puree
1 tsp. lemon extract
1 cup confectioners' sugar
Pinch salt
Combine ingredients. Spread on HOT CAKE.
To make calamondin puree, wash fruit well;
halve and seed; process in blender until
pureed.
Calamondin Bread
12 calamondins
1-113 cups flour, sifted
1 tsp. baking soda
Y2 tsp. cinnamon
% cup shortening
~ cup raisins
% cup sugar
1 tsp. salt
~ tsp. cloves
1 egg
% cup brown sugar
~ cup chopped nuts
Calamondin Pie
1 cup sugar
1 cup boiling water
1 Tbsp. margarine
Y2 cup caramondin juice (add one more
tablespoon if tarter flavor is desired)
4 Tbsp. cornstarch (slightly rounded)
2 egg yolks, slightly beaten
9" pre-baked pie shell
Wash and dry calamodins; remove
seeds and grind. This makes about % cup.
Add sugar; set aside.
Sift together flour, salt, soda, cloves
and cinnamon. Add calamondin mixture.
Cream together egg, shortening and brown
sugar; and add to calamondin mixture. Add
raisins and nuts. Pour into greased loaf pan
and bake at 350° F. for 30 minutes or until
bread tests done.
Combine sugar, cornstarch and boiling water;
stir constantly over medium heat until clear and
thickened. Add margarine. Remove from heat
and add egg yolks and calamondin juice, which
have been combined. Continue cooking over
low heat, stirring, until quite thick. Cool before
putting into prepared 9-inch pie shell. Top with
meringue if desired.
Prepared by Mary A. Keith, Ph.D., L.D.
Food, Nutrition & Health Agent, Hillsborough
County Cooperative Extension Service
Calamondin Cake
1 package two-layer yellow cake mix
1 3-ounce package lemon-flavored gelatin
1/3 cup milk
4 large eggs
Y2 cup calamondin puree
% cup vegetable oil
1 tsp . lemon extract
HIllsborough County Extension is a cooperative service of the Hillsborough County Board of County Commissioners and /he Universfly of Ftorida The Institute of Food and Aglicullural Sciences is an Equal Employmenl Opportunity· Affirmative Action Emptoyer autholized to provide research. educational information and other services only to individuals and institutions that funcl ion without regard to race. color. sex. age. handicap or national origin . COOPERATIVE EXTENSION IN AGRICULTURE. HOME ECONOMICS, STATE OF FLORIDA, IFAS, UNIVERSITY OF FLORIDA, U.S. DEPARTMENT OF AGRICULTURE, AND BOARDS OF COUNTY COMMISSIONERS COOPERATING . 4