July 23, 2025 • 26 mins
Anna and Jenny talk about how to preserve citrus. We discuss canning recipes you may have never heard of before, the challenges Anna’s had with marmalade, dehydration, salt preserved lemons, and much more. Jenny’s favorite lemon preserve is lemon curd
Here’s the link to the articles that we reference: https://ucanr.edu/sites/default/files/2019-03/299978.pdf
https://nchfp.uga.edu/how/make-jam-jelly/marmalades/citrus-marmalade/
Help support the show here: buymeacoffee.com/perfectlypreservedpodcast
Buy The Pressure Canning Cookbook here: https://amzn.to/3Cn3qJn
Get the Pineapple Habanero jam recipe from Anna here: https://smarthomecanning.com/products/recipe-for-pineapple-habanero-pepper-jelly
Anna’s Video courses- learn with Anna!
These notes have affiliate links which don’t change the price of the products we recommend, but help us keep creating the podcast. Please shop through our links!
Canning Supplies We Recommend
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Welcome to the PerfectlyPreserved Podcast.
I'm your host Jenny Gomes.
And I'm Anna Cash.
Here we come together to bringyou a podcast all about
preserving food safely, easily,and dare I say, perfectly.
At home.
We are master food preserversmoms wives, and we love talking
about canning.
ready to can like a masterpreserver.
(00:21):
Let's get into today's episode.
anna_1_07-16-2025_15014 (00:23):
Welcome back to another episode of The
Perfectly Preserved podcast.
I'm Anna here with my co-host,Jenny.
We are master food preserversand we are so glad you are here
today.
We have a really fun episode.
We're gonna be talking aboutcitrus.
Let's get into our episode.
jenny-gomes_1_07-16-2025_ (00:38):
Okay, so that I have thought a couple
times.
I thought we should really call.
Versus citrus, but that I'vealways backburnered it in my
mind because citrus isofficially in season more in the
winter months.
But as you may know, Anna and Iusually take a podcast break
during so it never seemed verytimely.
I think lemons are the bothCalifornia and like all things
(01:00):
Mediterranean, very summer,summertime, we're recording
right now in July, so I figured.
and bring on the funny flavor.
Citrus are a really cool foodgroup because they are naturally
very high in acid and that meansthat they easy and successful
thing to preserve for, in manyinstances, we're gonna talk
(01:20):
about one of a really toughthing to preserve, but there's a
to start preserving with citrusand.
the magic of preserving citrusis that you have that super
sunny, bright flavor in of theyear when that is not as readily
available.
I have cousins with whom we areclose that live in Switzerland.
They, Their half of the familydidn't immigrate to America when
(01:41):
my half did.
And, When we mail things andforth over the holiday season,
that's the thing I like to sendis like a little tiny jar of
Lemon Jam.
We have a great podcast episodeabout mailing and how best to
ship, canned items.
But, if you wanna learn moreabout that to season one.
I think that episode is le alittle bit of lemon Jam is just
(02:01):
such a Just a very Californiafresh summertime flavor.
Anna awesome documents that wegot from the, university of
California, ag and naturalresources sites, and we'll link
those in our really greatinformation all about, just some
really fun recipes that you'veprobably never even heard of.
So can definitely check thoseout in our show notes.
Anna, do you wanna kick us off?
(02:21):
What's the first thing you wannashare
anna_1_07-16-2025_150142 (02:24):
Yeah, I love preserving citrus.
I use it all the time.
I'm a cottage food Preserver, Solemon is a vital ingredient in a
jenny-gomes_1_07-16-202 (02:33):
Mm-hmm.
anna_1_07-16-2025_150142 (02:34):
Uh, Specifically for my son's
wedding, I made a raspberrylemon jam.
That was his idea.
He thought it would be such agood jam.
And so I gave those away, or wegave those out
jenny-gomes_1_07-16-2025_ (02:44):
Cute.
anna_1_07-16-2025_15014 (02:45):
favors.
but lemon brightens everything.
Lime.
Brightens.
Great thing about lemon is that,citrus in that sometimes jams
can feel sugary, cloying, justlike too much and citrus cuts
that it does a beautiful jobjust creating a multifaceted
(03:08):
jam, whereas A sugar raspberryjam is pretty boring.
jenny-gomes_1_07-16-2025_140 (03:12):
so I've, I use, lemons quite a bit
in my jam making.
One of the things I did a coupleyears ago when my parents had
their winter home in Arizona isI went down to visit.
In February and it was perfectcitrus season.
And so when my dad and mom, werecoming back up through Utah with
(03:32):
their truck I filled their truckwith all kinds of citrus, we
went and picked people's treesbecause I'm sure it's like this
wherever you are, whatever's inabundance.
People a lot of times are like,yeah, take it.
I don't care.
We picked tons of citrus and Ibrought it home and.
Preserved it in a lot ofdifferent ways.
During this episode, we're gonnabe talking about certain things,
(03:54):
one of the ways that I usecitrus is in my cottage food
artisan GM I think that there'sa couple recipes we're gonna
share that will be very new toyou hopefully will be new that
you haven't maybe thought ofmaking.
But, My very favorite citruspreserve, I've mentioned this so
many times, sorry if it's arepeat, but lemon curd, my fave,
(04:17):
super fave.
You can water bath, can a citruscurd.
And there are several testedrecipes available that are safe
for water bath, canning.
bit shorter shelf life becauseof the egg, but, it is such a
treat.
I just love the creamy, lemoncurd.
I can't recommend it enough.
It's, does a little bit offinesse in terms of.
(04:41):
Just Making a custard.
making a custard is probably notconsidered super beginner
friendly, just'cause you have topay close your eggs.
So you just are whisking withinan inch of your life as you go.
But the canning part of it waseasy peasy and such a treat.
That's my absolute favorite.
and then I think I've alsomentioned this that I made, it's
not very often that the wildblackberries that I pick where I
live taste flat, but.
(05:04):
One season, not this last year,but the one before, I think we
had a lot of rain and the likejust say it tasted okay, but
that good, delicious blackberryflavor.
And It took a tablespoon oflemon juice to change the a
water logged fruit.
And I think that you would findthe same result, especially if
using grown produce.
(05:26):
Like for example, I would sayprobably those gigantic
strawberries that are and a lotof color and not a ton of
flavor.
There's nothing wrong withcanning those.
And let's say you get a greatprice on'em amazing.
Consider adding, flavor and orlemon zest.
And that may really help, perkup that strawberry flavor that
might be a little bit absent.
So those are my things aboutcitrus so far.
(05:49):
this cool recipe, for, before Ishare this jelly recipe, talk
about dehydrating first?
Would would that be a good idea?
anna_1_07-16-2025_150142 (05:56):
last year before my big Christmas
market, we decided to dehydrateorange slices.
So in the winter here, you canget boxes of them and they're, I
don't know, school fundraisersor you'll see Grocery stores.
And so we got
jenny-gomes_1_07-16-202 (06:11):
Mm-hmm.
anna_1_07-16-2025_150142 (06:12):
sliced our oranges about, a quarter
inch thick Because I wanted tostring them in my booth.
I cannot tell you how manypeople said, are you selling
these?
So honestly, I think this yearwe're going to
jenny-gomes_1_07-16-202 (06:26):
Really.
anna_1_07-16-2025_150142 (06:27):
of the orange slices, put'em in a
little baggie with some twine,and people can, make their own.
Strings of orange slices, aroundthe holidays, you can do, lemon,
lime, orange.
They're just wonderful and itmakes your house smell amazing.
That's how I dehydrate mycitrus.
I've also done citrus zestreplaces fresh zest, but
(06:52):
dehydrated zest also looksreally pretty on top of a baked
good.
jenny-gomes_1_07-16-202 (06:56):
There's several recipes I've read allude
to the idea that you should thezest.
Like for example, the recipefor, curd says to strain your
curd to remove bits of tiny bitsof scrambled egg and the zest
and.
I'm really revealing my countryroots by saying this, but I
kinda like that texture of thezest.
(07:17):
It's like I actually really likeit.
I think it's I don't strain minebecause so far I've and I
haven't scrambled my eggs and Ileave the zest in because think
it's like pop rocks, those likeweird candies that.
like, that.
anna_1_07-16-2025_150142 (07:30):
a nice
jenny-gomes_1_07-16-2025_140 (07:30):
So I, I it.
But I've also, If I needed a oflemons for just a cooking and I
was gonna toss piff or the restthe rind in the pith, I would
just zest it and just keep alittle mason jar just in the
fridge, and then just few days.
So you can always refrigerateyour zest too, if you.
anna_1_07-16-2025_150142 (07:44):
Yeah.
jenny-gomes_1_07-16-2025_140 (07:44):
if you're going to use lemons and
you don't want the zest to go towaste, you just save in The
fridge for a few days.
the first recipe that I thoughtwas so cool that we found, again
University of California Ag andNational Resources, was a mimosa
jelly.
If you're doesn't imbibealcoholic beverages, a mimosa
mimosa is a beverage that's mostcommonly served brunch and, or
(08:06):
sometimes at bridal showers orlittle special occasions, And
it's usually about 50 50 orangejuice.
if you like both of thoseflavors, it's pretty special.
So the ingredients for thismimosa jelly, just to give you
an idea, is two cups, orangejuice without pulp.
It can be fresh squeezed orcalcium added store bought type.
(08:28):
Two cups champagne or spoon orprosecco or sparkling wine.
those are light and sweet andhave bubbles.
teaspoons calcium water, quartercup lemon juice.
Three quarters, cup sugar, it'sjust a very general, a jelly
one.
If you've made one jelly, you'vemade'em all set of directions,
but it's just basically mixingeverything together and properly
(08:48):
preparing the Pomona spect.
If you've never used Pomonaspect, we also have episode
specifically about Pomona spect.
you can search that up.
It's just a cool little bitdifferent type of pectin that
Anna and I both really like andit works really well in this
recipe.
it turns out.
But was such a delicioussounding recipe.
(09:09):
And then I'll add one more notethe It says, as an example, of a
store-bought juice.
You can use a combinationWestern family orange juice
concentrate.
use that and fresh squeezedjuice from Cara, Cara oranges,
the juice from the cara kararaorange is slightly pink and
sweet and will add a specialdepth of flavor.
(09:29):
So when you're canning withFruits that are actually very
high acid, you can, you thisoption of including, a different
a little bit of a orange, choosea different citrus, to make it a
little bit different or make ityour own.
Just sounded so good.
think it would taste think, thealcohol would cook out recipe,
so there would be no alcoholleft.
(09:50):
and It would probably just tasteIt would probably, it would
think it sounds awesome.
anna_1_07-16-2025_150142 (09:52):
think it does too.
I've talked about this before, Idon't drink, but I was at, The
Utah State Fair, there
jenny-gomes_1_07-16-202 (09:59):
Mm-hmm.
anna_1_07-16-2025_150142 (10:00):
jelly there, and I did not recognize
the name on the lid, but it wasin the finalists because it was
beautiful.
And my partner was like, yeah,let's try it.
And I tried it.
And having not really drank alot of alcohol, I was like.
Oh, this tastes bad.
Like this tastes like it's gonebad.
Like it,
jenny-gomes_1_07-16-2025_ (10:19):
here.
anna_1_07-16-2025_150 (10:19):
fermented flavor.
But I was like, oh my gosh, thisis rotten.
wasn't, it was
jenny-gomes_1_07-16-2025_14 (10:24):
How hilarious.
anna_1_07-16-2025_150142 (10:25):
of champagne, not champagne.
Anyway, I don't know.
alcoholic But it threw me offbecause
jenny-gomes_1_07-16-2025_ (10:31):
Yeah,
anna_1_07-16-2025_150142 (10:32):
used to that and I didn't know what I
was tasting.
But it was, It was good.
It just took me by
jenny-gomes_1_07-16-2025_ (10:37):
sure.
anna_1_07-16-2025_150142 (10:37):
I'm sure this would taste a lot
better'cause it has some sort
jenny-gomes_1_07-16-2025_ (10:41):
Sure.
anna_1_07-16-2025_150142 (10:41):
in there.
jenny-gomes_1_07-16-2025_1401 (10:42):
I really like this recipe too
because it has a two differentnotes for variations beyond what
I said.
Including, You can do three cupsof juice with one cup and you
can, Add sugar or reduce thesugar depending on how sweet you
wanted.
So it just was great recipebecause it gave you a lot of
flexibility.
and I don't imbibe, I cook morewith alcohol than I drink can
(11:03):
add some cool flavor and, thealcohol, the actual alcohol will
cook out.
So it won't be something thatcould intoxicate you.
And, Anyway, that was the firstrecipe on our list of delicious
sounding citrus options.
And then the next one on thedocument, I've made this a bunch
of times.
Have you ever made strawberrylemonade concentrate Nana?
anna_1_07-16-2025_150142 (11:22):
Yeah.
We actually don't drink a ton oflemonade, so My concentrate is
still down in my storage room,how many did you make for your
family, would you say?
jenny-gomes_1_07-16-2025_14 (11:32):
bet I did.
Okay, so this recipe calls for,it makes seven pints and it has
six cups strawberries, fourcups, freshly squeezed lemon
juice, sugar.
Those are all the ingredients.
It's easy peasy.
I bet I made this.
Three times from the early,first So when my kids were
really small through, I haven'tmade it.
(11:54):
in a couple years, but my familyliked it.
And actually Now that there areso many types of sparkling
water, different kinds offlavored sodas, healthy sodas,
all the bubbly things, I feellike you could cut it or dilute
it.
With one of those,
anna_1_07-16-2025_150142 (12:07):
a great
jenny-gomes_1_07-16-2025_140 (12:07):
or if you were my with Sprite,
probably increase how sweet itwas.
Or tonic water.
Someone else's grandma, sure haslots of tonic water.
That's like a very classicthing.
some grandmas have on hand tonicwater.
I bet that would be delish.
So if you were felt bored by theidea of strawberry lemonade,
maybe you could, choose a diluteit with rather than water.
As a mom of little kids, I likedmaking it because I would put a
(12:31):
little bit in a cup.
I didn't do 50 50 like supposedto.
I was, I'm the mom who would cutthe Cheerios.
I would get like plain Cheeriosand put a handful of the
sweetened in.
So that's how I would do thelemonade concentrate.
So it was very weak.
Not a lot of sugar, but Ithought it a really fun one that
you can try too.
I have not.
anna_1_07-16-2025_150142 (12:49):
I made preserved lemons when I got that
big bundle of lemons fromArizona preserved lemons were
traditionally made in the MiddleEast region.
You cut your lemon in quarters,but not all the way through.
so you want it to open up,bloom, like a little flour, you
pack a bunch of those in a jarand put salt in there you pound
(13:11):
your lemons down so that there'senough juice that covers your
lemons.
And then you let it sit in yourfridge for one to two months,
and by that time it softens.
The osmosis happens between thesalt and the lemons, and it
creates this really.
Umami flavor, even though it issalty and very tart.
(13:33):
It combines into this umamiFlavor.
They recommend that you scrapeout the insides of the lemons
because that absorbs quite a bitof salt.
But the pit and the rind can,it's just so delicious.
I would Julianne the peel Then.
Toss it in with my pasta, or youcould throw it in with chicken
(13:55):
and stock and preserve lemonpeels in my instant pot, and it
made a really fast, deliciousdinner.
jenny-gomes_1_07-16-2025_140 (14:04):
Oh
anna_1_07-16-2025_150142 (14:05):
you can throw rice in there and make
it like this Really I can't
jenny-gomes_1_07-16-2025_ (14:09):
yeah.
anna_1_07-16-2025_150142 (14:09):
to describe the delicious flavor of
a preserved lemon.
So you, our listeners
jenny-gomes_1_07-16-2025_ (14:14):
What?
anna_1_07-16-2025_150142 (14:15):
to do it themselves because it is,
it's so weird.
What happens with chemistry andfood during that process that
creates this really uniqueflavor.
jenny-gomes_1_07-16-2025_140 (14:28):
so I I've never made them nor eaten
them.
So it just says pretty much justwhat Anna said.
But it gives spice options,which I thought would be cool to
consider.
So For a Moroccan flavor, youwould include bay leaf,
cinnamon, coriander,peppercorns, cloves, cumin,
turmeric.
And They don't have any amountsin that or just a cool like idea
(14:51):
to get your.
thinking going, you could dopreserved Mexican limes, bay
leaf, oregano, cumin, peppers,garlic onions,
anna_1_07-16-2025_150142 (14:59):
So
jenny-gomes_1_07-16-2025_14 (15:00):
get out of town.
That sounds delicious.
preserved 10 jellos, cardamom,star anis,
anna_1_07-16-2025_150142 (15:06):
That sounds amazing.
jenny-gomes_1_07-16-2025_1401 (15:07):
I feel like that would be so good.
anna_1_07-16-2025_150142 (15:09):
I was gonna say, we just, finished our
Taco Tuesday episode this week,and so this would be perfect for
that.
Imagine some preserved limes inwith your cilantro rice, oh,
that would be so good.
jenny-gomes_1_07-16-20 (15:22):
Amazing.
I need to do this.
anna_1_07-16-2025_150142 (15:24):
know.
jenny-gomes_1_07-16- (15:25):
Preserving citrus preservation recipe.
so this is just an old fashionedPDF that will link for you.
It's so good.
And it's out of Placerville,California, so it has for
marmalade, kumquat, marmalade,chutneys.
orange sections traditionally,candied kumquat flowers, lemon
dill sauce, it has all thesethings and then it has the lemon
(15:47):
lime or curd Lot of very goodrecipes.
but This reminds me that I made,this is early on when my kids
were little, I canned sectionsand.
I wanna hear Anna's input.
I thought this is not that good,but so I did not do it again.
And what was not that good was Ithought the membrane your slice
(16:12):
of citrus together, you knowwhat I mean?
anna_1_07-16-2025_15 (16:14):
grapefruit
jenny-gomes_1_07-16-2025_1401 (16:15):
I felt like that became tough.
anna_1_07-16-2025_150142 (16:16):
Yeah.
jenny-gomes_1_07-16-2025_14 (16:17):
And yeah, and the flavor was, I was
like, Ugh.
this is not that great.
I remember I did it because Ithought, oh, I'm making cups for
my children.
And I was just like on thishealthy mom thing and which is a
great thing to be on, but I waslike, oh, let down, why they
don't do it very often.
And I remember one recipesounded so good.
It was like grapefruit withmint.
(16:39):
I had wild mint that I picked,and both the mint and the citrus
just felt very flat, and Ididn't love the canned product.
Have you ever canned like that,Anna?
anna_1_07-16-2025_150142 (16:49):
in this PDF doc that we're gonna
put in our show notes, it talksabout supreme citrus basically.
And what that is
jenny-gomes_1_07-16-2025_140 (16:56):
Oh
anna_1_07-16-2025_150142 (16:56):
cut off the
jenny-gomes_1_07-16-2025_ (16:57):
yeah.
Let's.
anna_1_07-16-2025_150142 (16:57):
the bottom of your citrus fruit, and
then you just.
You cut all the rhind offexposing the sections of fruit,
I did this.
When I got that big load ofcitrus fruit from Arizona, I
decided to pack some grapefruitsections in simple syrup.
(17:17):
And can it, this does not tastegood.
And I don't know commerciallythey add something to it that we
are just missing, like maybethey put citric acid in there to
brighten it up or not worth mytime.
Not
jenny-gomes_1_07-16-2025_1401 (17:33):
a letdown.
anna_1_07-16-2025_150142 (17:34):
let down.
jenny-gomes_1_07-16-2025_140 (17:34):
It was a letdown all the things to
do.
It was just like blah.
anna_1_07-16-2025_150142 (17:38):
yeah.
jenny-gomes_1_07-16-2025_14 (17:39):
no.
So we, it's like we would notrecommend I, it's recommended
you could do it and maybe pleaselet us know.
Email preservedpodcast@gmail.com.
Tell us Yes.
Tell us what we're missing.
Maybe we need to add somethingto it.
But the basic simple syrup, Iwas just like, whoa, this is
nothing about this.
I would do again, Why don't wetalk about Supreme and Marmalade
(18:02):
Anna?
I feel like marmalade is,sometimes regarded as like the
zenith of your jam and jellymaking
anna_1_07-16-2025_150142 (18:08):
okay, so as a jam maker and as
somebody who sells aroundChristmas time, are something
that people ask for all thetime, and I'm just like, oh.
I said, have you, I always ask,have you ever made a marmalade?
And people say, no.
You don't understand how muchwork goes into making a
(18:29):
marmalade.
It's like a 24 hour process justprepping the ingredients to get
ready to put into yourmarmalade, if you don't use a
commercial pectin in thisrecipe, they recommend pomona's
pectin, If you don't use somesort of pectin, you have
jenny-gomes_1_07-16-202 (18:45):
Mm-hmm.
anna_1_07-16-2025_150142 (18:45):
a thermometer and cook it to a
certain temperature, or you haveto be very skilled in knowing
what it looks like when it'sready.
I have tried to make marmaladethree times in succession, the
last three winters.
jenny-gomes_1_07-16-2025_140 (19:00):
Oh yeah.
anna_1_07-16-2025_15014 (19:01):
finally this last winter I wised up and
got pomona's pectin and used itin there and it finally set.
I, for the life of me, could notmake up a good marmalade.
That set very well, and I don'tknow if it's my altitude let's
be honest.
It's probably me, but I find itso difficult to make.
jenny-gomes_1_07-16-2025_1401 (19:24):
I don't think it's you.
I think that's probablyimpossible that it's you.
I think I just, that can't beit.
Anna is a very skilled jammaker.
She 2000 jars of jam For herChristmas market.
She make this, she's actually ajam expert.
For real.
Okay.
so in this cooperative extensiondocument you see the uc document
(19:44):
here, citrus marmalade.
So It says, without added pectinlong boil method.
Boy, I'm enticed already.
Okay, so It says, when peelingcitrus fruit for marmalade, be
sure to include some of thewhite membrane found just under
the skin.
This is of the pectin islocated.
So when you were saying cut offthe tops and bottoms of the
(20:07):
lemons, I just thought likeyou're gonna cut off the tops
and bottoms of your fingertipsbecause you have to have the
sharpest knife on earth to sliceinto the sections, which
supreme.
then you also have to get someof the white the piff.
And, to me, I think that doesn'tlook particularly beautiful.
Can, but Maybe I'm just wrong.
(20:28):
I'm open to information here.
Someone can wise me up, but ithas three quarters, cup
grapefruit peel, threequartercup, orange peel, one third cup
lemon peel, pulp of onegrapefruit, pulp of four medium
sized oranges, boiling water,three cup sugar, one quart cold
water, and there's only but youjust basically.
(20:53):
Simmer the strips until they'reand then you cut them into tiny
pieces, and then you combine thefruit and together and adding
boiling water and sugar.
And then you boil it over highheat stirring frequently until
the temperature raises eightdegrees Fahrenheit above boiling
point of water for wherever youare in the universe.
(21:14):
so you 228 degrees at sea level.
Four, which will be about 20minutes and then you can at like
normal.
But I think that the reason itis hard, or one of the reasons
it's hard is that just is a lotof fussy steps in terms of
cutting all the items andgetting that amount correct.
(21:35):
Two, I think having the amountof pectin available is tricky.
Bringing that to a boil to thecorrect temperature for your
elevation is just one otherpotential part where and I just,
I think I did once and I waslike, I'm just not gonna do all
the Like I didn't peels.
I think this is a terribleadvertisement for to hear from
you if you are a great marmalademaker so beautiful.
(21:56):
And I was thinking about italways is, I feel like I've seen
it in TV shows where you're inLondon and it's rainy and
anna_1_07-16-2025_150142 (22:04):
scone?
jenny-gomes_1_07-16-2025_1 (22:04):
it's like on some sort of biscuit of
some kind
anna_1_07-16-2025_150142 (22:08):
Yes,
jenny-gomes_1_07-16-2025_1 (22:10):
yes.
It's like obviously it would bedelicious and so beautiful and
very bright, but also notsomething I know how to guide
our readers.
To do other than I think you'dhave the best luck adding a
Pomona pectin.
anna_1_07-16-2025_150142 (22:23):
Yeah.
And in this document, it talksabout the long boil versus the
short boil method, last winter Iwent down the rabbit hole.
I was like, okay, I need tofigure this out.
I watched so many YouTubevideos, watching Italian
grandmothers, watching Britishpeople, watching people from
Australia Award-winning Marvelaid makers.
(22:45):
I.
I went down the rabbit hole.
When I say that I watched a lotof YouTube And there that do it
a few different ways.
But I never saw theaward-winning people.
Using pectin, I still wannacrack this code.
it's really A lot of them usethe long cook Where you boil
either the whole citrus, youboil the whole citrus until it's
(23:07):
really soft and then you use avery sharp knife and you cut the
peels from the, it's a wholething.
and I just don't know if it'sworth it.
jenny-gomes_1_07-16-2025_140 (23:17):
so Pomona's pectin on their
website, pomona pectin.com.
They have a section formarmalade and they have recipes
for peach, citrus, satsuma,marmalade, orange, chocolate
marmalade, honeyed, pear, lemonmarmalade, ginger, marmalade,
blueberry, cranberry, orange,tomato, marmalade, what's
(23:37):
happening?
anna_1_07-16-2025_150 (23:39):
blueberry
jenny-gomes_1_07-16 (23:39):
strawberry, lemon, kumquat.
I can keep going.
anna_1_07-16-2025_150142 (23:43):
Yeah.
There's so many.
jenny-gomes_1_07-16-2025_140 (23:45):
So I think if I was gonna try
again, I would do it.
I would follow one of theserecipes off of their website
because I don't think I know howto get it to set up without
effectin, and I feel okay aboutthat.
But hopefully we get somefeedback from some of you about.
How you guys are doing marmaladeor, if you want us an expert, if
(24:08):
you're an expert on marmalade,please reach out because we
would like, I would like to beable to make this parts in this
where I may not may be ill, illequipped, to get there.
So anyway, that is what we haveto say about Al Aid and we've
obviously had a lot to say aboutit.
but what other recipe did youwanna talk about, Anna?
Because I, There's a cannedlemon curd recipe.
(24:31):
what else did you wanna add?
anna_1_07-16-2025_150142 (24:32):
at the beginning of the episode you
talked about Lemon Jam, tell meabout Lemon Jam and how do you
make it?
like a marmalade.
jenny-gomes_1_07-16-2025_140 (24:40):
It was a jam.
It was a whole lemon, boiledthem till they were soft, cut
them.
into Added sugar and cannedthem.
And this I used, I feel reallysure.
I followed a canning recipe froma trusted source And without
looking at the recipe, I don'twanna say definitely do that
until I have a safe recipe tolink to.
But I think I concluded at thetime.
(25:00):
That this is a safe recipe arenaturally so high in acid and I
followed like a time to can itthat I thought, oh, this is the
same as other jams of the samein my two seconds of Googling, I
didn't up really quick, but itwas good.
It was very good.
But it was, You boiled it untilthe lemons were soft, then
blended them in a blender
anna_1_07-16-2025_150142 (25:18):
That sounds interesting and it sounds
delicious.
I would love to have that in my,list of jams that I make,
because I think that would bereally versatile.
Like you could put it in I don'tknow, like a cake layer or
Could.
don't know.
Just put it On a charcuterieboard,
jenny-gomes_1_07-16-2025_140 (25:37):
On roasted chicken?
anna_1_07-16-2025_150142 (25:39):
that sounds
jenny-gomes_1_07-16-2025_1 (25:40):
Yes.
I don't know what the prices arecitrus, where everyone else
lives.
I do live in the state ofCalifornia, So I wouldn't an
inside, I don't have a lemontree.
I do think that you can findcitrus for fairly, for a fairly
affordable price and they'revery transportable.
So It's a cool It's kind them ina lot of different places a lot
of times of the year.
(26:01):
If you enjoyed it, please shareit with a friend.
And thank you again to everyonewho has left us a review.
It really helps our show grow.
If you haven't go to that purpleicon or wherever you listen
podcast And leave us a review.
It really helps.
That's our show.
We don't want you to miss anepisode, so please be sure to
subscribe.
If you found this episodehelpful and informative, please
(26:23):
give our show a rating andreview.
It only takes a few seconds andit really helps our show grow.
Follow us on social media atSmart Home Canning and at the
domestic wildflower.
Email your preserving questionsto Perfectly Preserved
podcast@gmail.com and we will doour best to answer your
questions on the show.
Thanks so much for listening.
(26:44):
Stay tuned for our next episodereleased every week.
Welcome to the PerfectlyPreserved Podcast.
I'm your host Jenny Gomes.
And I'm Anna Cash.
Here we come together to bringyou a podcast all about
preserving food safely, easily,and dare I say, perfectly.
At home.
We are master food preserversmoms wives, and we love talking
about canning.
ready to can like a masterpreserver.
(00:21):
Let's get into today's episode.
anna_1_07-16-2025_15014 (00:23):
Welcome back to another episode of The
Perfectly Preserved podcast.
I'm Anna here with my co-host,Jenny.
We are master food preserversand we are so glad you are here
today.
We have a really fun episode.
We're gonna be talking aboutcitrus.
Let's get into our episode.
jenny-gomes_1_07-16-2025_ (00:38):
Okay, so that I have thought a couple
times.
I thought we should really call.
Versus citrus, but that I'vealways backburnered it in my
mind because citrus isofficially in season more in the
winter months.
But as you may know, Anna and Iusually take a podcast break
during so it never seemed verytimely.
I think lemons are the bothCalifornia and like all things
(01:00):
Mediterranean, very summer,summertime, we're recording
right now in July, so I figured.
and bring on the funny flavor.
Citrus are a really cool foodgroup because they are naturally
very high in acid and that meansthat they easy and successful
thing to preserve for, in manyinstances, we're gonna talk
(01:20):
about one of a really toughthing to preserve, but there's a
to start preserving with citrusand.
the magic of preserving citrusis that you have that super
sunny, bright flavor in of theyear when that is not as readily
available.
I have cousins with whom we areclose that live in Switzerland.
They, Their half of the familydidn't immigrate to America when
(01:41):
my half did.
And, When we mail things andforth over the holiday season,
that's the thing I like to sendis like a little tiny jar of
Lemon Jam.
We have a great podcast episodeabout mailing and how best to
ship, canned items.
But, if you wanna learn moreabout that to season one.
I think that episode is le alittle bit of lemon Jam is just
(02:01):
such a Just a very Californiafresh summertime flavor.
Anna awesome documents that wegot from the, university of
California, ag and naturalresources sites, and we'll link
those in our really greatinformation all about, just some
really fun recipes that you'veprobably never even heard of.
So can definitely check thoseout in our show notes.
Anna, do you wanna kick us off?
(02:21):
What's the first thing you wannashare
anna_1_07-16-2025_150142 (02:24):
Yeah, I love preserving citrus.
I use it all the time.
I'm a cottage food Preserver, Solemon is a vital ingredient in a
jenny-gomes_1_07-16-202 (02:33):
Mm-hmm.
anna_1_07-16-2025_150142 (02:34):
Uh, Specifically for my son's
wedding, I made a raspberrylemon jam.
That was his idea.
He thought it would be such agood jam.
And so I gave those away, or wegave those out
jenny-gomes_1_07-16-2025_ (02:44):
Cute.
anna_1_07-16-2025_15014 (02:45):
favors.
but lemon brightens everything.
Lime.
Brightens.
Great thing about lemon is that,citrus in that sometimes jams
can feel sugary, cloying, justlike too much and citrus cuts
that it does a beautiful jobjust creating a multifaceted
(03:08):
jam, whereas A sugar raspberryjam is pretty boring.
jenny-gomes_1_07-16-2025_140 (03:12):
so I've, I use, lemons quite a bit
in my jam making.
One of the things I did a coupleyears ago when my parents had
their winter home in Arizona isI went down to visit.
In February and it was perfectcitrus season.
And so when my dad and mom, werecoming back up through Utah with
(03:32):
their truck I filled their truckwith all kinds of citrus, we
went and picked people's treesbecause I'm sure it's like this
wherever you are, whatever's inabundance.
People a lot of times are like,yeah, take it.
I don't care.
We picked tons of citrus and Ibrought it home and.
Preserved it in a lot ofdifferent ways.
During this episode, we're gonnabe talking about certain things,
(03:54):
one of the ways that I usecitrus is in my cottage food
artisan GM I think that there'sa couple recipes we're gonna
share that will be very new toyou hopefully will be new that
you haven't maybe thought ofmaking.
But, My very favorite citruspreserve, I've mentioned this so
many times, sorry if it's arepeat, but lemon curd, my fave,
(04:17):
super fave.
You can water bath, can a citruscurd.
And there are several testedrecipes available that are safe
for water bath, canning.
bit shorter shelf life becauseof the egg, but, it is such a
treat.
I just love the creamy, lemoncurd.
I can't recommend it enough.
It's, does a little bit offinesse in terms of.
(04:41):
Just Making a custard.
making a custard is probably notconsidered super beginner
friendly, just'cause you have topay close your eggs.
So you just are whisking withinan inch of your life as you go.
But the canning part of it waseasy peasy and such a treat.
That's my absolute favorite.
and then I think I've alsomentioned this that I made, it's
not very often that the wildblackberries that I pick where I
live taste flat, but.
(05:04):
One season, not this last year,but the one before, I think we
had a lot of rain and the likejust say it tasted okay, but
that good, delicious blackberryflavor.
And It took a tablespoon oflemon juice to change the a
water logged fruit.
And I think that you would findthe same result, especially if
using grown produce.
(05:26):
Like for example, I would sayprobably those gigantic
strawberries that are and a lotof color and not a ton of
flavor.
There's nothing wrong withcanning those.
And let's say you get a greatprice on'em amazing.
Consider adding, flavor and orlemon zest.
And that may really help, perkup that strawberry flavor that
might be a little bit absent.
So those are my things aboutcitrus so far.
(05:49):
this cool recipe, for, before Ishare this jelly recipe, talk
about dehydrating first?
Would would that be a good idea?
anna_1_07-16-2025_150142 (05:56):
last year before my big Christmas
market, we decided to dehydrateorange slices.
So in the winter here, you canget boxes of them and they're, I
don't know, school fundraisersor you'll see Grocery stores.
And so we got
jenny-gomes_1_07-16-202 (06:11):
Mm-hmm.
anna_1_07-16-2025_150142 (06:12):
sliced our oranges about, a quarter
inch thick Because I wanted tostring them in my booth.
I cannot tell you how manypeople said, are you selling
these?
So honestly, I think this yearwe're going to
jenny-gomes_1_07-16-202 (06:26):
Really.
anna_1_07-16-2025_150142 (06:27):
of the orange slices, put'em in a
little baggie with some twine,and people can, make their own.
Strings of orange slices, aroundthe holidays, you can do, lemon,
lime, orange.
They're just wonderful and itmakes your house smell amazing.
That's how I dehydrate mycitrus.
I've also done citrus zestreplaces fresh zest, but
(06:52):
dehydrated zest also looksreally pretty on top of a baked
good.
jenny-gomes_1_07-16-202 (06:56):
There's several recipes I've read allude
to the idea that you should thezest.
Like for example, the recipefor, curd says to strain your
curd to remove bits of tiny bitsof scrambled egg and the zest
and.
I'm really revealing my countryroots by saying this, but I
kinda like that texture of thezest.
(07:17):
It's like I actually really likeit.
I think it's I don't strain minebecause so far I've and I
haven't scrambled my eggs and Ileave the zest in because think
it's like pop rocks, those likeweird candies that.
like, that.
anna_1_07-16-2025_150142 (07:30):
a nice
jenny-gomes_1_07-16-2025_140 (07:30):
So I, I it.
But I've also, If I needed a oflemons for just a cooking and I
was gonna toss piff or the restthe rind in the pith, I would
just zest it and just keep alittle mason jar just in the
fridge, and then just few days.
So you can always refrigerateyour zest too, if you.
anna_1_07-16-2025_150142 (07:44):
Yeah.
jenny-gomes_1_07-16-2025_140 (07:44):
if you're going to use lemons and
you don't want the zest to go towaste, you just save in The
fridge for a few days.
the first recipe that I thoughtwas so cool that we found, again
University of California Ag andNational Resources, was a mimosa
jelly.
If you're doesn't imbibealcoholic beverages, a mimosa
mimosa is a beverage that's mostcommonly served brunch and, or
(08:06):
sometimes at bridal showers orlittle special occasions, And
it's usually about 50 50 orangejuice.
if you like both of thoseflavors, it's pretty special.
So the ingredients for thismimosa jelly, just to give you
an idea, is two cups, orangejuice without pulp.
It can be fresh squeezed orcalcium added store bought type.
(08:28):
Two cups champagne or spoon orprosecco or sparkling wine.
those are light and sweet andhave bubbles.
teaspoons calcium water, quartercup lemon juice.
Three quarters, cup sugar, it'sjust a very general, a jelly
one.
If you've made one jelly, you'vemade'em all set of directions,
but it's just basically mixingeverything together and properly
(08:48):
preparing the Pomona spect.
If you've never used Pomonaspect, we also have episode
specifically about Pomona spect.
you can search that up.
It's just a cool little bitdifferent type of pectin that
Anna and I both really like andit works really well in this
recipe.
it turns out.
But was such a delicioussounding recipe.
(09:09):
And then I'll add one more notethe It says, as an example, of a
store-bought juice.
You can use a combinationWestern family orange juice
concentrate.
use that and fresh squeezedjuice from Cara, Cara oranges,
the juice from the cara kararaorange is slightly pink and
sweet and will add a specialdepth of flavor.
(09:29):
So when you're canning withFruits that are actually very
high acid, you can, you thisoption of including, a different
a little bit of a orange, choosea different citrus, to make it a
little bit different or make ityour own.
Just sounded so good.
think it would taste think, thealcohol would cook out recipe,
so there would be no alcoholleft.
(09:50):
and It would probably just tasteIt would probably, it would
think it sounds awesome.
anna_1_07-16-2025_150142 (09:52):
think it does too.
I've talked about this before, Idon't drink, but I was at, The
Utah State Fair, there
jenny-gomes_1_07-16-202 (09:59):
Mm-hmm.
anna_1_07-16-2025_150142 (10:00):
jelly there, and I did not recognize
the name on the lid, but it wasin the finalists because it was
beautiful.
And my partner was like, yeah,let's try it.
And I tried it.
And having not really drank alot of alcohol, I was like.
Oh, this tastes bad.
Like this tastes like it's gonebad.
Like it,
jenny-gomes_1_07-16-2025_ (10:19):
here.
anna_1_07-16-2025_150 (10:19):
fermented flavor.
But I was like, oh my gosh, thisis rotten.
wasn't, it was
jenny-gomes_1_07-16-2025_14 (10:24):
How hilarious.
anna_1_07-16-2025_150142 (10:25):
of champagne, not champagne.
Anyway, I don't know.
alcoholic But it threw me offbecause
jenny-gomes_1_07-16-2025_ (10:31):
Yeah,
anna_1_07-16-2025_150142 (10:32):
used to that and I didn't know what I
was tasting.
But it was, It was good.
It just took me by
jenny-gomes_1_07-16-2025_ (10:37):
sure.
anna_1_07-16-2025_150142 (10:37):
I'm sure this would taste a lot
better'cause it has some sort
jenny-gomes_1_07-16-2025_ (10:41):
Sure.
anna_1_07-16-2025_150142 (10:41):
in there.
jenny-gomes_1_07-16-2025_1401 (10:42):
I really like this recipe too
because it has a two differentnotes for variations beyond what
I said.
Including, You can do three cupsof juice with one cup and you
can, Add sugar or reduce thesugar depending on how sweet you
wanted.
So it just was great recipebecause it gave you a lot of
flexibility.
and I don't imbibe, I cook morewith alcohol than I drink can
(11:03):
add some cool flavor and, thealcohol, the actual alcohol will
cook out.
So it won't be something thatcould intoxicate you.
And, Anyway, that was the firstrecipe on our list of delicious
sounding citrus options.
And then the next one on thedocument, I've made this a bunch
of times.
Have you ever made strawberrylemonade concentrate Nana?
anna_1_07-16-2025_150142 (11:22):
Yeah.
We actually don't drink a ton oflemonade, so My concentrate is
still down in my storage room,how many did you make for your
family, would you say?
jenny-gomes_1_07-16-2025_14 (11:32):
bet I did.
Okay, so this recipe calls for,it makes seven pints and it has
six cups strawberries, fourcups, freshly squeezed lemon
juice, sugar.
Those are all the ingredients.
It's easy peasy.
I bet I made this.
Three times from the early,first So when my kids were
really small through, I haven'tmade it.
(11:54):
in a couple years, but my familyliked it.
And actually Now that there areso many types of sparkling
water, different kinds offlavored sodas, healthy sodas,
all the bubbly things, I feellike you could cut it or dilute
it.
With one of those,
anna_1_07-16-2025_150142 (12:07):
a great
jenny-gomes_1_07-16-2025_140 (12:07):
or if you were my with Sprite,
probably increase how sweet itwas.
Or tonic water.
Someone else's grandma, sure haslots of tonic water.
That's like a very classicthing.
some grandmas have on hand tonicwater.
I bet that would be delish.
So if you were felt bored by theidea of strawberry lemonade,
maybe you could, choose a diluteit with rather than water.
As a mom of little kids, I likedmaking it because I would put a
(12:31):
little bit in a cup.
I didn't do 50 50 like supposedto.
I was, I'm the mom who would cutthe Cheerios.
I would get like plain Cheeriosand put a handful of the
sweetened in.
So that's how I would do thelemonade concentrate.
So it was very weak.
Not a lot of sugar, but Ithought it a really fun one that
you can try too.
I have not.
anna_1_07-16-2025_150142 (12:49):
I made preserved lemons when I got that
big bundle of lemons fromArizona preserved lemons were
traditionally made in the MiddleEast region.
You cut your lemon in quarters,but not all the way through.
so you want it to open up,bloom, like a little flour, you
pack a bunch of those in a jarand put salt in there you pound
(13:11):
your lemons down so that there'senough juice that covers your
lemons.
And then you let it sit in yourfridge for one to two months,
and by that time it softens.
The osmosis happens between thesalt and the lemons, and it
creates this really.
Umami flavor, even though it issalty and very tart.
(13:33):
It combines into this umamiFlavor.
They recommend that you scrapeout the insides of the lemons
because that absorbs quite a bitof salt.
But the pit and the rind can,it's just so delicious.
I would Julianne the peel Then.
Toss it in with my pasta, or youcould throw it in with chicken
(13:55):
and stock and preserve lemonpeels in my instant pot, and it
made a really fast, deliciousdinner.
jenny-gomes_1_07-16-2025_140 (14:04):
Oh
anna_1_07-16-2025_150142 (14:05):
you can throw rice in there and make
it like this Really I can't
jenny-gomes_1_07-16-2025_ (14:09):
yeah.
anna_1_07-16-2025_150142 (14:09):
to describe the delicious flavor of
a preserved lemon.
So you, our listeners
jenny-gomes_1_07-16-2025_ (14:14):
What?
anna_1_07-16-2025_150142 (14:15):
to do it themselves because it is,
it's so weird.
What happens with chemistry andfood during that process that
creates this really uniqueflavor.
jenny-gomes_1_07-16-2025_140 (14:28):
so I I've never made them nor eaten
them.
So it just says pretty much justwhat Anna said.
But it gives spice options,which I thought would be cool to
consider.
So For a Moroccan flavor, youwould include bay leaf,
cinnamon, coriander,peppercorns, cloves, cumin,
turmeric.
And They don't have any amountsin that or just a cool like idea
(14:51):
to get your.
thinking going, you could dopreserved Mexican limes, bay
leaf, oregano, cumin, peppers,garlic onions,
anna_1_07-16-2025_150142 (14:59):
So
jenny-gomes_1_07-16-2025_14 (15:00):
get out of town.
That sounds delicious.
preserved 10 jellos, cardamom,star anis,
anna_1_07-16-2025_150142 (15:06):
That sounds amazing.
jenny-gomes_1_07-16-2025_1401 (15:07):
I feel like that would be so good.
anna_1_07-16-2025_150142 (15:09):
I was gonna say, we just, finished our
Taco Tuesday episode this week,and so this would be perfect for
that.
Imagine some preserved limes inwith your cilantro rice, oh,
that would be so good.
jenny-gomes_1_07-16-20 (15:22):
Amazing.
I need to do this.
anna_1_07-16-2025_150142 (15:24):
know.
jenny-gomes_1_07-16- (15:25):
Preserving citrus preservation recipe.
so this is just an old fashionedPDF that will link for you.
It's so good.
And it's out of Placerville,California, so it has for
marmalade, kumquat, marmalade,chutneys.
orange sections traditionally,candied kumquat flowers, lemon
dill sauce, it has all thesethings and then it has the lemon
(15:47):
lime or curd Lot of very goodrecipes.
but This reminds me that I made,this is early on when my kids
were little, I canned sectionsand.
I wanna hear Anna's input.
I thought this is not that good,but so I did not do it again.
And what was not that good was Ithought the membrane your slice
(16:12):
of citrus together, you knowwhat I mean?
anna_1_07-16-2025_15 (16:14):
grapefruit
jenny-gomes_1_07-16-2025_1401 (16:15):
I felt like that became tough.
anna_1_07-16-2025_150142 (16:16):
Yeah.
jenny-gomes_1_07-16-2025_14 (16:17):
And yeah, and the flavor was, I was
like, Ugh.
this is not that great.
I remember I did it because Ithought, oh, I'm making cups for
my children.
And I was just like on thishealthy mom thing and which is a
great thing to be on, but I waslike, oh, let down, why they
don't do it very often.
And I remember one recipesounded so good.
It was like grapefruit withmint.
(16:39):
I had wild mint that I picked,and both the mint and the citrus
just felt very flat, and Ididn't love the canned product.
Have you ever canned like that,Anna?
anna_1_07-16-2025_150142 (16:49):
in this PDF doc that we're gonna
put in our show notes, it talksabout supreme citrus basically.
And what that is
jenny-gomes_1_07-16-2025_140 (16:56):
Oh
anna_1_07-16-2025_150142 (16:56):
cut off the
jenny-gomes_1_07-16-2025_ (16:57):
yeah.
Let's.
anna_1_07-16-2025_150142 (16:57):
the bottom of your citrus fruit, and
then you just.
You cut all the rhind offexposing the sections of fruit,
I did this.
When I got that big load ofcitrus fruit from Arizona, I
decided to pack some grapefruitsections in simple syrup.
(17:17):
And can it, this does not tastegood.
And I don't know commerciallythey add something to it that we
are just missing, like maybethey put citric acid in there to
brighten it up or not worth mytime.
Not
jenny-gomes_1_07-16-2025_1401 (17:33):
a letdown.
anna_1_07-16-2025_150142 (17:34):
let down.
jenny-gomes_1_07-16-2025_140 (17:34):
It was a letdown all the things to
do.
It was just like blah.
anna_1_07-16-2025_150142 (17:38):
yeah.
jenny-gomes_1_07-16-2025_14 (17:39):
no.
So we, it's like we would notrecommend I, it's recommended
you could do it and maybe pleaselet us know.
Email preservedpodcast@gmail.com.
Tell us Yes.
Tell us what we're missing.
Maybe we need to add somethingto it.
But the basic simple syrup, Iwas just like, whoa, this is
nothing about this.
I would do again, Why don't wetalk about Supreme and Marmalade
(18:02):
Anna?
I feel like marmalade is,sometimes regarded as like the
zenith of your jam and jellymaking
anna_1_07-16-2025_150142 (18:08):
okay, so as a jam maker and as
somebody who sells aroundChristmas time, are something
that people ask for all thetime, and I'm just like, oh.
I said, have you, I always ask,have you ever made a marmalade?
And people say, no.
You don't understand how muchwork goes into making a
(18:29):
marmalade.
It's like a 24 hour process justprepping the ingredients to get
ready to put into yourmarmalade, if you don't use a
commercial pectin in thisrecipe, they recommend pomona's
pectin, If you don't use somesort of pectin, you have
jenny-gomes_1_07-16-202 (18:45):
Mm-hmm.
anna_1_07-16-2025_150142 (18:45):
a thermometer and cook it to a
certain temperature, or you haveto be very skilled in knowing
what it looks like when it'sready.
I have tried to make marmaladethree times in succession, the
last three winters.
jenny-gomes_1_07-16-2025_140 (19:00):
Oh yeah.
anna_1_07-16-2025_15014 (19:01):
finally this last winter I wised up and
got pomona's pectin and used itin there and it finally set.
I, for the life of me, could notmake up a good marmalade.
That set very well, and I don'tknow if it's my altitude let's
be honest.
It's probably me, but I find itso difficult to make.
jenny-gomes_1_07-16-2025_1401 (19:24):
I don't think it's you.
I think that's probablyimpossible that it's you.
I think I just, that can't beit.
Anna is a very skilled jammaker.
She 2000 jars of jam For herChristmas market.
She make this, she's actually ajam expert.
For real.
Okay.
so in this cooperative extensiondocument you see the uc document
(19:44):
here, citrus marmalade.
So It says, without added pectinlong boil method.
Boy, I'm enticed already.
Okay, so It says, when peelingcitrus fruit for marmalade, be
sure to include some of thewhite membrane found just under
the skin.
This is of the pectin islocated.
So when you were saying cut offthe tops and bottoms of the
(20:07):
lemons, I just thought likeyou're gonna cut off the tops
and bottoms of your fingertipsbecause you have to have the
sharpest knife on earth to sliceinto the sections, which
supreme.
then you also have to get someof the white the piff.
And, to me, I think that doesn'tlook particularly beautiful.
Can, but Maybe I'm just wrong.
(20:28):
I'm open to information here.
Someone can wise me up, but ithas three quarters, cup
grapefruit peel, threequartercup, orange peel, one third cup
lemon peel, pulp of onegrapefruit, pulp of four medium
sized oranges, boiling water,three cup sugar, one quart cold
water, and there's only but youjust basically.
(20:53):
Simmer the strips until they'reand then you cut them into tiny
pieces, and then you combine thefruit and together and adding
boiling water and sugar.
And then you boil it over highheat stirring frequently until
the temperature raises eightdegrees Fahrenheit above boiling
point of water for wherever youare in the universe.
(21:14):
so you 228 degrees at sea level.
Four, which will be about 20minutes and then you can at like
normal.
But I think that the reason itis hard, or one of the reasons
it's hard is that just is a lotof fussy steps in terms of
cutting all the items andgetting that amount correct.
(21:35):
Two, I think having the amountof pectin available is tricky.
Bringing that to a boil to thecorrect temperature for your
elevation is just one otherpotential part where and I just,
I think I did once and I waslike, I'm just not gonna do all
the Like I didn't peels.
I think this is a terribleadvertisement for to hear from
you if you are a great marmalademaker so beautiful.
(21:56):
And I was thinking about italways is, I feel like I've seen
it in TV shows where you're inLondon and it's rainy and
anna_1_07-16-2025_150142 (22:04):
scone?
jenny-gomes_1_07-16-2025_1 (22:04):
it's like on some sort of biscuit of
some kind
anna_1_07-16-2025_150142 (22:08):
Yes,
jenny-gomes_1_07-16-2025_1 (22:10):
yes.
It's like obviously it would bedelicious and so beautiful and
very bright, but also notsomething I know how to guide
our readers.
To do other than I think you'dhave the best luck adding a
Pomona pectin.
anna_1_07-16-2025_150142 (22:23):
Yeah.
And in this document, it talksabout the long boil versus the
short boil method, last winter Iwent down the rabbit hole.
I was like, okay, I need tofigure this out.
I watched so many YouTubevideos, watching Italian
grandmothers, watching Britishpeople, watching people from
Australia Award-winning Marvelaid makers.
(22:45):
I.
I went down the rabbit hole.
When I say that I watched a lotof YouTube And there that do it
a few different ways.
But I never saw theaward-winning people.
Using pectin, I still wannacrack this code.
it's really A lot of them usethe long cook Where you boil
either the whole citrus, youboil the whole citrus until it's
(23:07):
really soft and then you use avery sharp knife and you cut the
peels from the, it's a wholething.
and I just don't know if it'sworth it.
jenny-gomes_1_07-16-2025_140 (23:17):
so Pomona's pectin on their
website, pomona pectin.com.
They have a section formarmalade and they have recipes
for peach, citrus, satsuma,marmalade, orange, chocolate
marmalade, honeyed, pear, lemonmarmalade, ginger, marmalade,
blueberry, cranberry, orange,tomato, marmalade, what's
(23:37):
happening?
anna_1_07-16-2025_150 (23:39):
blueberry
jenny-gomes_1_07-16 (23:39):
strawberry, lemon, kumquat.
I can keep going.
anna_1_07-16-2025_150142 (23:43):
Yeah.
There's so many.
jenny-gomes_1_07-16-2025_140 (23:45):
So I think if I was gonna try
again, I would do it.
I would follow one of theserecipes off of their website
because I don't think I know howto get it to set up without
effectin, and I feel okay aboutthat.
But hopefully we get somefeedback from some of you about.
How you guys are doing marmaladeor, if you want us an expert, if
(24:08):
you're an expert on marmalade,please reach out because we
would like, I would like to beable to make this parts in this
where I may not may be ill, illequipped, to get there.
So anyway, that is what we haveto say about Al Aid and we've
obviously had a lot to say aboutit.
but what other recipe did youwanna talk about, Anna?
Because I, There's a cannedlemon curd recipe.
(24:31):
what else did you wanna add?
anna_1_07-16-2025_150142 (24:32):
at the beginning of the episode you
talked about Lemon Jam, tell meabout Lemon Jam and how do you
make it?
like a marmalade.
jenny-gomes_1_07-16-2025_140 (24:40):
It was a jam.
It was a whole lemon, boiledthem till they were soft, cut
them.
into Added sugar and cannedthem.
And this I used, I feel reallysure.
I followed a canning recipe froma trusted source And without
looking at the recipe, I don'twanna say definitely do that
until I have a safe recipe tolink to.
But I think I concluded at thetime.
(25:00):
That this is a safe recipe arenaturally so high in acid and I
followed like a time to can itthat I thought, oh, this is the
same as other jams of the samein my two seconds of Googling, I
didn't up really quick, but itwas good.
It was very good.
But it was, You boiled it untilthe lemons were soft, then
blended them in a blender
anna_1_07-16-2025_150142 (25:18):
That sounds interesting and it sounds
delicious.
I would love to have that in my,list of jams that I make,
because I think that would bereally versatile.
Like you could put it in I don'tknow, like a cake layer or
Could.
don't know.
Just put it On a charcuterieboard,
jenny-gomes_1_07-16-2025_140 (25:37):
On roasted chicken?
anna_1_07-16-2025_150142 (25:39):
that sounds
jenny-gomes_1_07-16-2025_1 (25:40):
Yes.
I don't know what the prices arecitrus, where everyone else
lives.
I do live in the state ofCalifornia, So I wouldn't an
inside, I don't have a lemontree.
I do think that you can findcitrus for fairly, for a fairly
affordable price and they'revery transportable.
So It's a cool It's kind them ina lot of different places a lot
of times of the year.
(26:01):
If you enjoyed it, please shareit with a friend.
And thank you again to everyonewho has left us a review.
It really helps our show grow.
If you haven't go to that purpleicon or wherever you listen
podcast And leave us a review.
It really helps.
That's our show.
We don't want you to miss anepisode, so please be sure to
subscribe.
If you found this episodehelpful and informative, please
(26:23):
give our show a rating andreview.
It only takes a few seconds andit really helps our show grow.
Follow us on social media atSmart Home Canning and at the
domestic wildflower.
Email your preserving questionsto Perfectly Preserved
podcast@gmail.com and we will doour best to answer your
questions on the show.
Thanks so much for listening.
(26:44):
Stay tuned for our next episodereleased every week.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
The Herd with Colin Cowherd
The Herd with Colin Cowherd is a thought-provoking, opinionated, and topic-driven journey through the top sports stories of the day.