Orange Ginger Marmalade – Canning on Sundays

Canning on SundaysOrange Ginger Marmalade - From the Garden TableI was really happy to advantage of citrus season this year! In the past I have always focused on making jams from the local produce in the summer and mainly focus on mustard and such in the winter.

But this year I wanted to change it up and take advantage of the citrus season, even though it wasn’t local to me. The first one I made was the Raspberry Lemon Marmalade which was a huge success. We love it!

This is the next one I tried.

I won’t lie, it was a lot of work. To dice up 10 whole oranges took a lot of time and then a good piece size of ginger too. But the result was good!  Since you use the WHOLE orange you do get a bit of rind-y flavor along with the ginger, but it is such a unique and interesting flavor!

Of course I have many more recipes for different marmalades that I probably won’t get to this season but at least I have some  new recipes to look forward to next winter now!


Orange Ginger Marmals

Orange Ginger Marmalade
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  1. 8 cups oranges, finely diced
  2. 4 cups sugar
  3. 3 inch piece of ginger, finely diced
  4. 2 lemons, juiced
  5. 1 packet liquid pectin, 3 oz
  1. Prepare canner, jars and lids.
  2. In large pot bring oranges, sugar, ginger and lemon juice to a boil.
  3. Cook for about 10 minutes, until orange peels are softened.
  4. Add in the pectin and let cook for another 10 minutes, stirring frequently.
  5. Next, check to see if the marmalade is done.You do this by dipping a metal spoon into it, when you take it out, if it coats the back of the spoon without running off, it is done.
  6. Fill hot jars, leaving 1/4 head space.
  7. Remove air bubbles, wipe rims, affix lids.
  8. Process in a boiling water bath for 10 minutes.
  9. Remove from canner and let sit, undisturbed for 24 hours.
  1. Yields:8 half pints
From the Garden Table

Roasted Garlic & Onion Jam – Canning on Sundays

Canning on SundaysRoasted Garlic & Onion Jam - From the Garden TableToday’s recipe that I am sharing was actually recommended to me by a friend.  It’s a favorite of hers that she buys from a well known national brand.

After she recommended it, I began searching for recipes. It was a little tricky, not having tried it before myself. There were lots of variations out there.  I found this one and thought it looked like a good one, I sent it to her for approval and she agreed.

I was a little skeptical, not having ever tried a jam like this. But I have learned over the years to reserve judgement until I actually taste something (a lesson I am desperately trying to impart to my kids!)

My friend told me that it was great on grilled and roasted meats and that sometimes she even stirred it into her vegetables.

So I set out to make it, eagerly awaiting the first taste of the completed jam.  The first time I tried it I was pleasantly surprised. I tried again and exclaimed “Mmmmm!”.

  I love it.

Even though she had recommended it for meats, I was daring and ended up putting it on my bagel with cream cheese in the morning.

Love, love, love!

So a big thank you to my friend for recommending it.  I hope she enjoys it as much as (or more!) than the store bought one.


Roasted Garlic and Onion Jam
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  1. 4 heads of garlic
  2. 1 teaspoon of olive oil
  3. 5 cups sweet onion, chopped
  4. 1/4 cup butter
  5. 3/4 cup cider vinegar
  6. 1/2 cup lemon juice
  7. 1/4 cup balsamic vinegar
  8. 1 1/2 teaspoon ground mustard
  9. 1 teaspoon salt
  10. 3/4 teaspoon white pepper
  11. 1/2 teaspoon ground ginger
  12. 1/4 teaspoon ground cloves
  13. 6 cups sugar
  14. 1 package liquid pectin (3 oz)
  1. Preheat oven to 425 degrees.
  2. Remove papery outer layer from garlic. Cut the top half inch off of the top of bulb and brush with olive oil.
  3. Place in a loaf pan and cover tightly with foil.
  4. Bake in oven for 35 minutes. Let cool for 15 minutes.
  5. Prepare canner, jars and lids.
  6. In large pot, saute onions in butter over medium heat for 30-40 minutes, until lightly browned.
  7. Squeeze roasted garlic into pot and then add both vinegars, lemon juice, mustard, salt, pepper, ginger and clove. Stir well.
  8. Bring to a roiling boil and add in sugar, stirring constantly.
  9. Boil for 3 minutes.
  10. Add in pectin and return to a boil for 1 minute.
  11. Remove from heat.
  12. Let sit for 5 minutes and then remove foam.*
  13. Stir and then ladle into hot jars, leaving 1/4 inch head space.
  14. Remove air bubbles, wipe rims and affix lids.
  15. Process in a boiling water bath for 10 minutes.
  16. Remove from canner and let sit undisturbed for 24 hours.
  1. Yields: 6 half pints
  2. *Letting this jam rest for 5 minutes allows the onions to distribute evenly in the jam when you put it in the jar and not all float to the top.
Adapted from A Flock in the City
From the Garden Table

Sun Dried Tomato Mustard – Canning on Sundays

Canning on Sundays10408068_642510915860663_4398011519155506463_nOnce I realized how easy it was to make homemade mustard, I can’t get enough of doing it. One challenge though has been trying to find recipes that were made for canning it.

We like mustard but we don’t use that much that I could keep a really large quantity in the fridge, so canning it is a must.

Periodically, I’ll spend a big chunk of time on the computer searching for new mustard recipes to try. If I find one that looks interesting, I’ll print it out and stick it in the “to try” pile.

During the winter, when I’m not going crazy with all the seasonal produce, I’ll try my best to chip away at as many of them that I can.

This recipe, using sun dried tomatoes has been in the pile since about early spring and I have finally had time to try it.

I wasn’t sure what to expect with it, but was pleasantly surprised. There is a decent amount of tang to this mustard, from the vinegar but also prominently from the tomatoes. You definitely get an acidic tomatoe-y tang.

Quite unique compared to other mustard I have tried!


Sun Dried Tomato Mustard
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  1. 1 cup white vinegar
  2. 2/3 cup yellow mustard seeds
  3. 1 cup water
  4. 2 cups sun dried tomatoes (not packed in oil)
  5. 3 tablespoons dry mustard powder
  6. 1/4 teaspoon kosher salt
  7. 1/4 teaspoon garlic powder
  1. Combine vinegar and mustard seeds in a non reactive bowl. Cover and let sit overnight.
  2. The next day, prepare canner, jars and lids.
  3. In the bowl of a food processor, combine the mustard seeds with the remaining ingredients and process until desired consistency is reached.*
  4. Fill hot jars with mustard, leaving a 1/4 inch head space.
  5. Remove air bubbles, wipe rims and affix lids.
  6. Process in a boiling water bath for 10 minutes.
  7. Remove from canner and let sit undisturbed for 24 hours.
  1. Yields: 6 quarter pints (4 oz)
  2. *You can make your mustard as grainy or smooth as you prefer. I like mine somewhere right in the middle, with about half whole and half chopped seeds.
Adapted from Canning Homemade!
Adapted from Canning Homemade!
From the Garden Table