Lemon-Orange Marmalade

I had left-over lemons & oranges from my Bountiful baskets last weekend, & I wanted to use them up before I left on my trip. This was the perfect way to use up my fruit, & not have to eat it all up right away! Delish! For reals!!!

Lemon-Orange Marmalade

Ingredients:

12 cups Oranges (I used a few tangerines as well)

1 cup of Orange rind

2 lemons, rind & fruit

4 cups granulated Sugar

4 cups Orange juice

(Pectin-follow the directions on your brand of pectin)

Directions:

Begin by washing your fruit. Remove the rinds (with a zesting tool) of 2 lemons & about 3 oranges in long slender slices, resembling a piece of ribbon. Set aside. Begin peeling the skin & as much rind as you can remove from the oranges & lemons. Remove any seeds. Quarter your oranges, & with a paring knife, start trimming the white rind & center pieces that hold the sections of fruit together off of the oranges and lemons. Once you are finished with this step, cut each orange and lemon piece into a thin slice.

Place sugar, oranges, lemons, and orange juice in a large pot with a lid. Boil on medium high heat for about 30 minutes, or until most of the fruit is broken down. Add pectin as directions state. Your fruit should resemble a thick jam like consistency, but will harden up completely once the marmalade sets.

If you are canning the marmalade, ensure that you have boiled (disinfected and sterilized) your jars, lids & rings. Otherwise, use clean plastic or glass storage contains & refrigerate.  Serve chilled, over toast or biscuits.

Basil Forever

I know all of us that live in cold climates have all gone to the grocery store sometime during the winter and wished they had fresh Basil to cook with...at least I know I have more times than I can count. I found a good solution to get me through at least the first couple of months. Basil infused Olive oil...Hello!

I start with a big bunch of basil, washed & patted dry. I then julienne the basil & place it about half way up in a large glass jar. Then I fill it up about 3/4 full, and then add the remaining chopped basil, then fill the jar the rest of the way. Shake it up.....close it tightly, store in the fridge till your ready to use it & your good to GO!!

Olive oil is a natural suspension, which allows the basil to stay fresh and not to spoil. As the basil infuses into the olive oil, the olive oil will naturally take on a greener hue, and become cloudy because because its being stored at a lower temperature. When your ready to use it, just scoop out what you need and use as your normally would. As the oil reaches room or a higher temperature, it regains its clarity. ENJOY!