Honeysuckle Tangerine Marmalade #CooktheBooks

Sweet tangerines and a citrusy lemon combine with honeysuckle tea to make a marvelous marmalade.  I made enough to give as a little gift to our guests for Easter dinner this year.  A wonderful taste of spring in a jar.

I was inspired to make this marmalade after reading the Cook the Books selection for this period.....

Our April/May selection was chosen by Debra of Eliot's Eats.  You can read her invitation and learn how to join in the fun.  It is still very early so you have lots of time to pick up this book and get inspired.  You will be happy you did.  

Stop by Cook the Books and learn more about this friendly, fun group and the guidelines for joining us.

This is the story of Libby who moves back to the small southern town where she was raised after her father's death.  She has recently broken up with the man to whom she was engaged and has left her job behind to start a new career as a photographer. 

Her first job is a wedding held at a large estate called Woodmont.  Here she meets Elaine and Elaine's family.  She also meets the young, handsome caretaker of the property, because of course there needs to be some romance in every life.  While exploring the grounds to find photo opps she comes across an old greenhouse that is under renovations where she spies the name Sadie etched into the glass and learns that the greenhouse had been built by the original owner for his new bride, Olivia.

The storyline jumps from modern day Libby to the intertwined lives of Sadie and Olivia in the 1940's.  Sadie and Olivia are about as different as you can get.  Olivia very rich and living in the lap of luxury and Sadie very poor and taking over her family's business of pedaling Honeysuckle Moonshine now that her brothers have gone to fight in the war.

There are many twists and turns and some surprises as we learn how all of these lives intertwine.  I enjoyed this novel very much and will be sharing my review over at Foodies Read as well.  

I made a sachet of the dried honeysuckle and boiled it with the slivers of rind from 3 large tangerines and 1 lemon.  Scraping the pith and slicing the peels is the most work you will have in this recipe.

The flesh of the fruit goes into a food processor or blender and becomes a puree.  That joins with the rinds and tea to create this marmalade.  

You should end up with enough marmalade for 7 half pint jars.  I only had prepared six jars so I placed the remainder into a glass container and placed it in the refrigerator.  It didn't last long enough to have bothered with a jar LOL.

I gave a jar to my friend, Sister Maryann, and am giving the rest as little gifts for my Easter guests.  I still have tea left and will have to get some more tangerines because the marmalade that was for us is nearly  G O N E!!!

That's a wrap for today.  I hope you all have a very Happy and Healthy Easter.  Please join me tomorrow as I invite the Sunday Funday Bloggers to share their ideas of using all those leftovers that you will have.  Hope to see you then.

Canning, Marmalade, Jam, Tangerine, Honeysuckle

Canning, Jams and Jellies, Marmalade, Condiments

American

Yield: 7 half pints

Author: Wendy Klik

Honeysuckle Tangerine Marmalade

Sweet tangerines and a citrusy lemon combine with honeysuckle tea to make a marvelous marmalade.

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

• 3 large tangerines (1.25 lbs)
• 1 lemon
• 2 1/2 c. water
• 1/4 c. honeysuckle tea
• 1/8 t. baking soda
• 1 (1.75 oz) pkg. powdered fruit pectin
• 5 1/2 c. sugar

Instructions

1. Cut the lemon into quarters and peel the tangerines. Set aside flesh.  Use a spoon to scrape off as much white pith as possible and slice the rinds into thin slivers.  You should have 1-2  cup of rind slivers.
2. Remove any seeds from the flesh and place into a food processor or blender.  Puree until liquidy.  The puree will not be smooth but there should be no large chunks.  Set aside.
3. Place the honeysuckle tea in a piece of cheesecloth and use kitchen twine to tie it shut.  Place in a pot with the rinds and baking soda.  Add the water, cover and bring to a boil.  Reduce heat and simmer for 20 minutes.
4. Remove the tea sachet from the pot, add the fruit puree and return to a boil.  Reduce heat and simmer, uncovered for 10 minutes or until the contents are reduced to 4 cups.  You can add water, if needed, if you have less than 4 cups.
5. Stir in the fruit pectin and bring to a full boil, stirring frequently. Stir in the sugar and continue stirring until all of the sugar is dissolved.  Bring to a hard boil for 1 minute.  
6. Remove from heat and skim off foam.  Ladle into steralized half pint jars, seal and place into a boiling water bath for 10 minutes.  Remove and set aside to cool and seal.  Shake the jars after 1 hour and again after 2 hours so that the rinds are equally distributed in the marmalade. 

Notes:

Adapted from a recipe found at The Joy of an Empty Pot

Calories

678.41

Fat (grams)

0.28

Sat. Fat (grams)

0.04

Carbs (grams)

175.70

Fiber (grams)

2.34

Net carbs

173.36

Sugar (grams)

165.55

Protein (grams)

0.76

Sodium (milligrams)

42.47

Cholesterol (grams)

0.00

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