There were more tulips, so we made orange-tulip marmalade. It requires a bunch of oranges, chopped up whole, and some tulips, and a lemon, and about a pitcherfull of sugar. You cook everything in a big pot on the stove until it hits 222 degrees F.
Marmalade does not require any added pectin, because there is a lot of pectin in the orange peels. Pectin is the ingredient in jellies and jams that makes them congeal.
The tulips, which were mostly red, add a nice texture and color to the marmalade.
Once it is an appropriate thickness, you put it into jars. Don't put hot things into cold jars, though -- that is dangerous!
We didn't can our marmalade, because we made only five jars, and with twenty-five people eating through it, it won't last long enough to go bad.
So beautiful!
Megan took these pictures. I think the pictures she takes with her phone always have a magical haze to them.
originally posted at untitledstates.blogspot.com
