Spring is in full bloom in Arizona; our “winter” lasted all of three weeks, or so. As such, the citrus limbs are heavy with golden orbs and the acacia are flowering with the most delicious scent. (It really is my favorite smell.)
When you have a hundred pounds of citrus, or so, what to do? My go-to is marmalade. I use the recipe from the traditional Ball Canning Book. It is essentially a 1-1-1 ratio of citrus, sugar and water. Boil this as hot as you can muster for a good 55 minutes and then let simmer until you see it thicken. The natural pectin in the citrus should be sufficient, but when a batch doesn’t seem to be setting up — I add a package of Sure Jell.
When there is only a bit left after a canning adventure, or I haven’t prepared enough jars, I will stick a half-full jar in the fridge for experiments. This week we used this jar over a pork loin in the Crockpot. Cooked for 8 hours on low, we had orange pork over steamed vegetables and rice for dinner. The kids inhaled it. (My new mark for a winning recipe.) I also used a bit in a yellow cake mix to bake a couple loaves of orange bread. Easy, sweet and using what we have.
In the garden, we have broccoli that went to seed and pepper plants that have been producing. Carrots, onions and flowering bulbs are coming up strong. And the basil and lavender have found a sweet spot in the yard, tucked under a giant ficus. They get enough heat, but not direct sun and plenty of water.
I am so happy this time of year. The windows are open when possible, the geraniums are flowering with colorful abandon, and our backyard is full of love birds, hummingbirds and three noisy dogs.