Marmalade Mash-up

One time I went to three or four different hole-in-the-wall asian markets looking for green papayas to make green papaya salad. It was probably the only legitimate craving I had the entire time I was pregnant with Lilli.

It wasn’t even that much of a craving, really. More of an “I think I want to make this” and then it got more and more important the harder I had to look for those stupid papayas.

Anyway, last week Lilli and I took another journey down to those hole-in-the-wall asian markets, this time with two important differences. One, she was an actual kid and not just a zygote, or whatever. Two, we were looking for citrus, preferably weird varieties, but not with anything too specific in mind. Unfortunately we didn’t find anything that weird.We did come home with a couple of huge pomelos and about 3 pounds of kumquats, all for about 8 bucks.

This is awesome because unless you happen to live in california and have some sort of citrus tree (that actually produces fruit, unlike the one in my dining room) somewhere within, oh, say, 200 miles of your front door, those little babies will cost you an arm and a leg. I knew I wanted to make some sort of marmalade so it really didn’t matter what we found, as long as it was cheap. I have also been collecting other citrus. By the time I was getting ready to go to work on this marmalade, I had a bevy of grapefruit, a small stash of Meyer lemons and more oranges than I could count, of several varieties.

So I set to work reading a ton of awesome posts about marmalade. I read some over at Food in Jars (Whose kumquat recipe I followed…the whole thing. Which is unlike me.), and there’s been tons of good ideas for citrus in general on Punk Domestics. I wanted to make a batch that had just one fruit and also one batch that was a medley. I peeled an orange for Lilli and then set to work chopping everything up.

And then I decided that I am a total crazy person. Making kumquat marmalade is like making strawberry jelly where the first step is taking out each individual seed with a pair of tweezers before you cook the fruit. It’s ridiculously time consuming. As good as it tasted, I recommend you find a crazy-person friend to make it for you instead of attempting it yourself. Unless you’re crazy too, in which case you have my blessing.

The other batch I made was the medley and I kind of just made it up using the rule of thumb that says you should add about 3-4 cups of sugar for every pound of fruit. Marmalade isn’t like other jam. Since it contains the peel of the citrus you kind of need to let it soak and soften and then cook for a really long time. It’s better that way. There are ways to get around it, but not with kumquats.

I used the way around when we made the lemon marmalade back in San Francisco. When I cut up the pomelos I followed this “way around” too. You can basically make supremes of the fruit. First, use a vegetable peeler to take off all the zest in big strips which you then chop into very thin slices. Next, cut the flesh from the membranes, and chop it into smallish pieces, setting aside the seeds and membranes like you would if you had cut them whole. For the pomelos it was kind of the only way to go since there’s so much peel and the membranes can be kind of tough. I added one delicious pink grapefruit, mostly just to give it a little more rosy color than the pomelos would bring and also cut up 5 Meyer lemons. And I let it soak the entire 24 hours, even though I’ve never done that part before.

When I got around to cooking it, I realized I had probably added too much water, because it boiled forever. It boiled for probably over an hour before it hit the jelly point (220ºF), which is sort of on the ridiculous end of the spectrum.

In the end, it was kind of on the bitter side. Not inedible, just a little bit not sweet even though I knew it had plenty of sugar in it. So, I’m not going to share the recipe. I hope you don’t mind. I think it will be excellent as part of a sweet cookie or made into a sauce to go over ice cream…Why don’t I have any ice cream?

Well, good thing the kumquat marmalade was delicious. I guess I’ll have to eat that first.

One thing I did deem a success was the pomelo sugar I made using the rind from one of the pomelos. I had decided that since they’re such a big fruit, I only needed to add part of the zest, and was pretty glad about that later. To use it up (because I hate to throw stuff out if I can help it) I ground it up very very fine in the food processor and then dumped in a couple cups of granulated sugar to absorb all the oils from the rind. The sugar also serves as a medium for the zest to get into whatever it is you want it in.

You can just mix any sort of citrus zest in with some sugar. About one orange or lemon per cup of sugar, or two of each fruit it they are pretty small. Mix it up and then store it in an airtight container. I went the wacky route and physically cut up the zest, but a microplane style grater is the best tool for the job. You can use it anywhere regular sugar would be called for but a hit of citrus would be welcome.

Good News

You know how when the sun comes out in the middle of winter it’s like you’ve never seen it before? Even if it was out the day before? (But especially if like here in Seattle it was raining cats and dogs?) 

You know also, how when you actually get to go outside and let your totally bundled up self absorb some of that sunlight it makes you feel really warm and happy and want to skip around in a meadow somewhere.

Yeah me neither. Not at all.

Recently I made muffins that pretty much served to encapsulate that breath of sun in a slightly sweetened fluffy goodness. They had apricots. Lots and lots of them. Frozen at the peak of summer but then folded into a muffin batter hearty enough to sustain you on even the coldest winter day.

The bad news about these muffins is that you probably don’t have several gallon sized freezer bags full of apricots with which to make them over and over, like I have. The good news about them is that you really could use just about any type of fruit in them. They could have frozen berries, or peeled and chopped apples or pears, or even frozen peaches.

Oh, I thought of some more good news about these muffins. They are pretty healthy, since they’re whole wheat and oat and have a whole mess of protein rich ingredients alongside that pile of fruit.  They are a great breakfast or snack for this time of year, when most people are trying to eat a little bit lighter. Even more good news is that they are great slathered in butter, in case eating light isn’t a priority.

Sun is Shining Good News Muffins
makes 12 regular sized little cups of joy

  • 1 cup whole wheat flour
  • 1/2 cup oat flour
  • 1/2 cup garbanzo bean flour
  • 1/4 cup ground flax
  • 1/2 cup bran flakes
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 Tbsp baking powder
  • 1 1/2 cup milk
  • 1/4 cup plain yogurt (I like to use greek, it’s tangy!)
  • 2 large eggs
  • 1/2 cup chopped almonds
  • 1 1/2 cups frozen berries or chopped fruit, loosely measured

Preheat your oven to 500°F. This will make the muffins rise up a lot and have a nice domed top. Don’t worry, you’re going to turn it down when you actually put the muffins in. 

Beat the liquid ingredients together until well combined, then add the bran flakes and stir till they’re mixed in all the way. Let it sit while you whisk together the dry ingredients and prepare your muffin tin. 

Whisk together all the dry ingredients, including the flax, in a large bowl. Then add the fruit and nuts and stir around to coat all the pieces in flour. This helps to keep them all from sinking to the bottom when the muffins bake.

Pour wet ingredients into dry ingredients, and combine just until you don’t see any large streaks of flour left. It’s ok if the batter doesn’t look completely smooth.

Fill the cups of your tin about three-quarters full, maybe a little more. Place muffins in the oven and immediately drop temperature to 400°F. Bake for 15 to 20 minutes, or until muffins test done with a toothpick.