Lime Marmalade: Tigress Can Jam #1

The Tigress' Can Jam has begun! I'm so excited to be participating in this challenge! I'm looking forward to learning more about the canning process and making some more delicious jams.  We'll also be doing some pickling … another experience to enjoy.  I've made pickles from cucumbers but that's about the extent of my pickling adventures so far.  So look out!  Here we come...

The theme for this month is citrus fruits (oranges, lemons, limes, grapefruit, clementines, kumquats, etc). I love citrus so I had a hard time deciding which one I wanted to use.  Plus, I've already made citrus marmalade, tangerine marmalade, festive marmalade, and grapefruit marmalade.

I thought about making a marmalade with a mixture of citrus but decided at the last minute to use Persian limes.  Well, wouldn't you know it!  Tigress, the gracious host of this challenge, decided to use limes as well.  I had already started the process when I read her post or I might've chosen a different citrus. I guess it's no biggie though.  As many participants as there are in this challenge, some of us are bound to pick the same fruit. It'll be fun to see all of the different jams that everyone makes.

My oldest son was so excited when he found out I was making this marmalade.  He loves anything green - especially limes. He walked in the door and said, "I smell cinnamon and citrus!" I was baking a chocolate cinnamon babka and peeling these limes the same night so he had it right!  Check out the chocolate babka here.

 

Lime Marmalade (with Persian Limes)

Yield: About 3 1/2 Pints or Seven 8oz Jars

Original recipe from: http://homecooking.about.com/od/jellyrecipes/r/bljelly34.htm.

This recipe makes a huge batch so I adjusted the ingredients to make it more manageable. It still made enough marmalade to share, but I think 3 1/2 pints is more manageable than 10 pints - yikes!

Ingredients:

1 1/2 pounds Persian limes (about 9)
4.5 cups water 
3 pounds (6 cups) sugar

I started following the instructions included with the recipe, but partway through decided I liked the process for making grapefruit marmalade from the Ball Complete Book of Home Preserving better so I used that process for making this marmalade instead.

Preparation:

This simple lime marmalade uses only 3 ingredients. The recipe is easy, but plan ahead for the limes to soak overnight to remove bitterness.

Prep Time: 25 minutes

Cook Time: 2 hours, 30 minutes

Peel the limes and cut the zest into thin strips. Cut the peeled limes in half and squeeze the juice. Set the juice aside. I put the juice in with the lime zests.

Here’s what the recipe says to do next: Scrape the pulp and seeds from the lime halves. Place in a cheesecloth bag. Place the cheesecloth bag, zest, juice, and water in a 6-quart saucepan, then cover them and soak overnight, or for about 8 hours. 

My limes didn’t have any seeds and I wanted to use the pulp so …

This is what I did: I put the zests, juice, water, and pulp in a large pot and brought it to boil over medium-high heat. 

 

I boiled the mixture gently for 10 minutes. Then I covered the pot and let it sit at room temperature for about 18 hours to remove the bitterness.

After the mixture had rested for about 18 hours, I prepared the canner, jars and lids for water-bath canning. For detailed instructions on water-bath canning, please refer to the instructions on the National Center for Home Preservation's site.

Then I brought the mixture back to a boil over medium-high heat, stirring frequently. I let it boil about 15 minutes, until the peel was tender.

Then you remove it from the heat and measure the fruit mixture. Return the mixture to the pot and bring it back to boil.  Maintaining boil, gradually stir in 1 cup sugar for each cup of fruit.  I had almost 3 pounds of fruit mixture so I used 3 pounds (6 cups) of sugar.  Boil hard, stirring frequently, until the mixture reaches gel stage, about 30 minutes.

According to the Ball Complete Book of Home Preserving, there are three different methods for determining when it reaches gel stage.  I chose the candy thermometer test because this is the one the book said is the most reliable.  Maybe I’ll try the sheet test or the refrigerator (actually freezer) test next time to compare. 

To reach gel stage, the mixture should register 220 degrees on the thermometer when it is placed in a vertical position.  Make sure it does not contact the surface of the pot.

Once the mixture has reach gel stage, skim off the foam.  This is the fun part because I get to eat the foam.  Mmmm…It sure tastes good!

Ladle marmalade into clean jars, leaving 1/4 inch of headspace. Remove air bubbles if necessary and adjust headspace.  I had to remove the air bubbles.  You can see them in the jar in the photo below.  Wipe the rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight. 

Place jars in canner, ensuring they are completely covered with water.  Bring to boil and process for 10 minutes, up to 1,000 feet altitude. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions on this site: National Center for Home Preservation.

Remove canner lid.  Wait 5 minutes, then remove jars from water.  Let the jars sit on the counter overnight until they seal.  Once the jars have cooled and completely sealed, move them to a cool dry place for storage. If any jars do not seal, put them in the refrigerator to eat.

You’ll probably want to give some of this marmalade away but be sure to keep some for yourself.

1/29/2010 Update: After all was said and done, this jam didn’t set as well as I would’ve liked.  It turned out a little bit runny so I put it in the refrigerator to store. I just opened a jar and had some on a piece of sprouted wheat toast.  It tastes wonderful!  No bitterness, just a delicious lime flavor.  Yummy!

I'm participating in the tigress' Can Jam in 2010. We'll be making jams and pickling for a whole year. Follow my progress on this blog.  View the January Can Jam Roundup.

Happy Canning and Baking!
Cathy

Here are some of the references I use in my canning adventures. You might enjoy them as well:

• Ball Complete Book of Home Preserving
• Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
• National Center for Home Preservation

Here are some delicious breads that go well with this jam!

• Light Wheat Bread
• Multigrain Bread Extraordinaire
• Sprouted Wheat Bread
• Oatmeal Pumpkin Bread
• Seven-Grain Bread
• Hearty Whole Wheat Sandwich Loaf

New York Deli Rye: BBA

The next bread in the BBA Challenge is #31, New York Deli Rye.  I've never really been a big fan of rye bread as I mentioned when we made the marbled rye bread a couple of months ago, but that bread made a convert out of me.  However, I had my doubts about this bread particularly because the Basic Sourdough Bread didn't turn out like I had hoped and this sourdough rye bread is made with the same barm.

I decided to give the sourdough another try.  I was hoping all it needed was a little more time to develop. Also, I read in the commentary in the book, that adding the caraway seeds to this bread was optional.  So, I made it without the caraway seeds to see if I liked the flavor better without them.  I did!  Yum!

New York Deli Rye Bread
Makes: 3 Loaves
From: The Bread Baker's Apprentice by Peter Reinhart

 

Ingredients:

Rye Sponge Starter

• 1 cup (7 ounces) sourdough starter
• 1 cup (4.5 ounces) whole rye flour
• 1/2 cup (4 ounces) water, lukewarm
• 2 medium (12 ounces) onions, diced
• 2 tablespoons (1 ounce) vegetable oil

Final Dough:

• 3 1/2 cups (16 ounces) unbleached high-gluten, bread, or clear flour
• 1 cup (4.5 ounces) white rye flour
• 2 tablespoons (1 ounce) brown sugar
• 2 1/4 teaspoons (.56 ounce) salt
• 2 teaspoons (.22 ounce) instant yeast
• 2 teaspoons (.22 ounce) caraway seeds (optional)
• 2 tablespoons (1 ounce) vegetable oil
• 1 cup (8 ounces) buttermilk or milk, lukewarm
• 1/4 to 1/2 cup (2 to 4 ounces) water, or as needed, at room temperature
• Semolina flour or cornmeal for dusting
• 1 egg white, whisked until frothy, for egg wash (optional)

Directions:

Making the Starter:

Begin this process the day before you plan to make the bread.

Make the starter by mixing together the barm, rye flour, and water in a small bowl, cover with plastic wrap, and set it aside.

Sauté the onions and let them cool in a bowl until they are warm, not hot. Stir the onions into the starter.

 

 

Then re-cover with plastic wrap, and ferment at room temperature until it bubbles and foams, about 3 to 4 hours.  Refrigerate overnight.  I actually refrigerated it for two nights because of my schedule.

Remove the starter from the refrigerator 1 hour before making the dough to take off the chill.

Making the Dough:

Stir together the flours, brown sugar, salt, yeast, and caraway seeds (if using) in a bowl (or use your mixer if you prefer).  Add the starter, shortening, and buttermilk.

Stir with a large metal spoon (or with your mixer) until the mixture forms a ball.  Add only as much water as is necessary to bring everything together into a soft, not sticky mass. Let this sit for 5 minutes so the gluten can begin to develop.

Transfer the dough to a counter sprinkled with flour and knead the dough for no more than 6 minutes if possible. This is to prevent the dough from getting gummy.  Only add enough flour to make a firm, slightly tacky dough.

Fermenting the Dough

Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.  Ferment at room temperature for 1 1/2 to 2 hours or until the dough doubles in size.  It took mine longer than 2 hours because my kitchen was cold the day I made this bread.

 

Remove the dough from the bowl and divide it into 2 or 3 equal pieces.

Shaping the Loaves

I decided to shape them into batards because I think that shape is so cool.

To make the batards, gently pat the dough into a rough rectangle.

Without degassing the piece of dough, fold the bottom third of dough, letter style, up to the center and press to seal, creating surface tension on the outer edge.

Fold the remaining dough over the top and use the edge of your hand to seal the seam closed and to increase the surface tension all over. Set them aside for proofing.

Proofing the Loaves

Line a baking sheet with parchment paper and dusted it with cornmeal.  Then transfer the loaves to the baking sheet and mist the tops of the loaves with baking spray. Proof the loaves at room temperature for approximately 90 minutes, or until they have grown 1 1/2 times in size.

 

Baking the Loaves

Preheat the oven to 400 for the free-standing loaves.  Brush the loaves with egg wash.

Scoring them is optional but I decided to do it and I'm glad I did.  I actually used my lame this time and it worked pretty well.  Maybe I'm getting the hang of it after all.

 

Bake the loaves for 20 minutes, then rotate the pans 180 degrees for even baking, and continue to bake for 15 to 40 minutes, depending on the size and shape of the loaves.  The loaves should be golden brown all over and make a hollow sound when thumped on the bottom.

 

Remove the loaves from the oven, then transfer them to a wire rack to cool for at least 1 hour before slicing or serving.

I liked these loaves so much I submitted them to YeastSpotting, a weekly bread roundup hosted by Susan of Wild Yeast.  Please visit Wild Yeast to view all of the lovely breads in the roundup.

 

I brought a loaf over to some friends house for dinner the other night and they loved it too!

 

I've had this bread with homemade black bean chili, tomato soup, roast and potatoes, toasted with jam and just plain with butter.  Yummy!  Yummy! At that time of this post, I only have one loaf left.  Sigh!

 

 

 

I really liked this bread!  Forget about the other breads.  I just want to keep making this one.  Just kidding...

Happy Baking!

Cathy

Making Jam: Easiest Marmalade Ever

This is the easiest marmalade ever!  It's similar to Christmas Marmalade but with less pineapple and cherries so it takes on more of a citrus flavor and has a beautiful orange color.  I made it over the Holidays so I used a ruby red grapefruit but you could use a regular or pink grapefruit.

The recipe is called the Easiest Ever Marmalade.  I agree that it is about the easiest marmalade ever, but I decided to label it "Festive Marmalade" on the jars I gave away during the Holidays because it looks festive, and I didn't think that "easiest marmalade ever" sounded as tasty.  However, for preparation purposes, it is definitely easy.

Easiest Ever Marmalade

Makes: About 7-8 half-pint (8-ounce) jars plus a little more

Recipe from the Ball Complete Book of Home Preserving.

What makes this marmalade so easy? The food processor does all the work.

Ingredients:

• 3 small oranges (unpeeled), seeded
• 1 lemon (unpeeled), seeded
• 1 small grapefruit (unpeeled), seeded
• 2 cups canned crushed pineapple, with juice
• 6 cups granulated sugar
• 1/2 cup chopped drained maraschino cherries
  

Directions:

 

Cut the fruit into quarters and remove the seeds from the oranges, lemon and grapefruit.

In a food processor, fitted with the metal blade, work in batches, and pulse the oranges, lemon and grapefruit until finely chopped.  Don't puree!

Combine the chopped fruit, pineapple with juice and the sugar in a large stainless steel saucepan.  Bring the mixture to boil over medium-high heat, stirring to dissolve the sugar. 

Boil hard, stirring constantly, until the mixture begins to sheet from a metal spoon - about 20 minutes.

In the meantime, prepare your jars and lids for water-bath canning.  For detailed instructions on water-bath canning, please refer to the instructions on the National Center for Home Preservation's site. 

Add cherries and boil until mixture reaches gel stage, about 5 minutes. Remove from heat and test the gel.  If the mixture has reached gel stage, then skim off the foam.

Ladle hot marmalade into hot jars, leaving 1/4 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water.  Bring to boil and process for 10 minutes, up to 1,000 feet altitude. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions on this site: National Center for Home Preservation.

Remove canner lid.  Wait 5 minutes, then remove jars from water.  Let the jars sit on the counter overnight until they seal.  If any jars do not seal, put them in the refrigerator. 

 

Once the jars have cooled and completely sealed, move them to a cool dry place for storage.  This marmalade is really good so you'll probably want to give some away but be sure to keep some for yourself.

I'm participating in the tigress' Can Jam in 2010. We'll be making jams and pickling for a whole year. You can follow my progress on this blog. Look for my first post for the Can Jam next week.


Happy Canning and Baking!
Cathy

Whole Wheat Wreath Bread: HBinFive

They say practice makes perfect, right?  Well, I've been practicing the HBinFive Whole Wheat Wreath Bread.  I made it three times. It's still not perfect, but I ran out of dough.  So this is what you get.

During the month of January in the HBinFive Baking Group, we've been making breads using the Healthy Bread in Five Minutes master dough. The Whole Wheat Wreath Bread is the second bread I made using the master dough. The first bread was the Hearty Whole Wheat Sandwich Loaf.   

Whole Wheat Wreath Bread

About the HBinFive Baking Group

The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in the  Healthy Bread in Five Minutes book. For more information on the new HBinFive baking group, check out Michelle's blog.

Once the dough is made and stored in the refrigerator, it's pretty easy to bake bread on any given day.  This is the whole idea behind the Healthy Bread in Five Minutes and Artisan Bread in Five Minutes method.  That's what I like about the method.

Shaping the Bread

To make this bread, all you have to do is take the amount of dough you need out of the refrigerator (1/2 pound) and shape it.

Shape the dough into a ball (boule). I placed the boule on parchment paper so it would be easier to slide onto the peel without messing up the shape.

 

Next, poke your thumbs through the middle of the dough to form the shape of a couronne.  Refer to this post for more info on shaping a couronne.

The first time I tried this, the dough was so wet it kept tearing during this step.  I added more flour on subsequent attempts which made it much easier to shape.

 

Stretch it with your hands so that it's about triple the width of the size of the wall of the ring.  The first and second time I made this bread, I stretched it more.

The third time I tried this, I didn't stretch it quite so much. I thought it might look better with a smaller ring.

Let the dough rest, loosely covered with plastic wrap for about 45 minutes. The dough rose much better on the third try.

Right before baking, dust the loaf with flour and use kitchen shears to make shallow cuts at an angle like you would for an Epi. Visit artisanbreadinfive.com for more info on shaping Pain d’Epi.

I'm still working on getting the cuts right.  My third attempt worked better, but I still think I could use some more practice.  I'm sure I'll be making this bread again sometime soon.

 

Before baking, I spritzed the loaf with a little bit of water, then sprinkled it with sesame seeds. Then I slid the loaf onto the baking stone using a pizza peel.

 

 

Next, to create steam, I poured 1 cup of hot tap water into the steam pan and quickly closed the door.  Then, I baked the bread for 25 minutes. About halfway through the baking cycle, I removed the parchment paper so that the bread would heat evenly on the bottom.

On my first and second attempts, the bread didn't rise very much.

The third time, it had nice oven spring, but lost some of it's shape.

Once the bread was evenly browned and firm, I let it cool on a wire rack.

I'm not really sure which version I like better.  I like the shape of the second one because it held it's shape better during the baking cycle.  However, the third one looks tastier to me. Both of them taste good with Festive Marmalade so I guess it doesn't matter.

 

 

Thanks for joining us today in the bread-baking blog.  Look for more breads from the Healthy Bread in Five Minutes Baking Group.  If you want more info on the HBinFive baking group, click here.

Happy Baking!
Cathy