Another Buddha's Hand recipe
Feb. 16th, 2012 10:40 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Buddha's Hand Marmalade.
ETA: Very, very nice flavor. Tart without being bitter.
1 Buddha's Hand citron, rinsed & wiped dry
2 Meyer lemons
3 cups sugar (I used 2 cups because I like a bitterererer marmalade)
1/4 cup honey
4 cups water (I included the juice from the 2 lemons in that amount)
1 cup citrus juice (I used tangerine juice)
2 Tbsp balsamic vinegar
Peel and pith the Buddha's Hand and the lemons. In a large pan add the peel/pith, sugar, honey, water and juice. Stir to mix well. Bring to a boil over medium-high heat. Reduce to low and simmer for 45 minutes or until reduced by more than half. Stir frequently as it is reducing.
Stir in balsamic vinegar. Simmer for 10 minutes longer, or until a candy thermometer reads 220 degrees. Pot up in sterilized jars.
What worked: Seems reasonably tasty, although I haven't opened a finished jar to try it yet. Nice citrus flavor and not too sweet.
What didn't: The 220 degrees is a lie - it is still a loose syrup. I should have done my usual test, which is to drip a bit onto a plate and put into the fridge to cool. That tells you whether it's fully set or not.
Will I make it again? Probably not. Among other things, we don't eat that much jam.
ETA: Very, very nice flavor. Tart without being bitter.
1 Buddha's Hand citron, rinsed & wiped dry
2 Meyer lemons
3 cups sugar (I used 2 cups because I like a bitterererer marmalade)
1/4 cup honey
4 cups water (I included the juice from the 2 lemons in that amount)
1 cup citrus juice (I used tangerine juice)
2 Tbsp balsamic vinegar
Peel and pith the Buddha's Hand and the lemons. In a large pan add the peel/pith, sugar, honey, water and juice. Stir to mix well. Bring to a boil over medium-high heat. Reduce to low and simmer for 45 minutes or until reduced by more than half. Stir frequently as it is reducing.
Stir in balsamic vinegar. Simmer for 10 minutes longer, or until a candy thermometer reads 220 degrees. Pot up in sterilized jars.
What worked: Seems reasonably tasty, although I haven't opened a finished jar to try it yet. Nice citrus flavor and not too sweet.
What didn't: The 220 degrees is a lie - it is still a loose syrup. I should have done my usual test, which is to drip a bit onto a plate and put into the fridge to cool. That tells you whether it's fully set or not.
Will I make it again? Probably not. Among other things, we don't eat that much jam.
