Ginger Pear Lemon Marmalade
I just had a bumper crop of fruit off my trees this fall. Result? I’ve done some spicy experiments with homemade jams and chutney, Of course, no fat or animal products used! Here are my two favorites. They are quick, easy and amazingly tasty. Try the marmalade on Dave’s Good Seed Bread toast or use instead of the orange marmalade in your “Aussie Bites”. Use the chutney as a sweet & savory sauce for a vegan pizza. Try not to eat these luscious jams by the spoonful, though, or you’ll have to start a new batch before you know it!
Ginger Pear Lemon Marmalade
7-8 ripe Bartlett pears, peeled, cored, chopped into 1/2 inch pieces
1 C sugar
2 whole lemons, seeded
1 C coarsely chopped crystallized ginger
Put the chopped pears, sugar and 1/2 C of the chopped ginger into a saucepan. Quarter the lemons and remove all the seeds. Chop the lemons into 1/4 inch pieces, including all rind, pulp and juice. Add all to the pear mixture and bring to a boil on the stove. Reduce heat and simmer on low 1 hour, stirring occasionally until the sugar has caramelized and the mixture is a golden honey color. Remove from heat and add the remaining 1/2 C chopped ginger and cool to room temperature. If you want something very special, stir in a bit of Cointreau or Brandy. Keep in the refrigerator for up to one month (it isn’t going to last that long, though).
Three Plum Chutney
1 ½ C Quartered fresh or frozen plums
3/4 C coarse chopped prunes
1/2 C raisins
3/4 C chopped red onion
1/2 tsp Ras el Hanout spice
2 tsp whole seed mustard (any oil-free brand)
2 tsp Kozlik’s Amazing Maple mustard
2 TBSP plum preserves
½ C brown sugar
Combine all ingredients in a saucepan and bring to boil. Reduce heat and simmer and low, stirring occasionally, until thick and caramelized (about 2 hours). Cool completely and pour into a clean container. Refrigerate for up to 4 weeks.
No-Sugar Orange Marmalade
I’ve used marmalade as the foundation for several recipes lately, and to save money, I decided to make my own. This recipe is a no-cook version, and it is delicious and simple to make.
No-sugar Orange Marmalade
2 large seedless oranges
4 TBSP. frozen grape or apple juice concentrate
1/4 C. agave or honey (optional)
2 TBSP. fruit pectin for no-cook freezer jam (I used Ball brand)
1. In a stewpot, cover your whole oranges with water and simmer (no lid) for 2 hours on very low heat, adding water as necessary to keep them covered. Drain and cool.
2. Cut off the ends of each orange to remove the stem area. Place all ingredients in the food processor and pulse process until you have the texture of peel that you like.
3. Spoon into clean containers (the new screw on plastic containers work fine) & leave 1/2 inch headroom. Store in the frig for 3 weeks or in the freezer for up to 1 year.
I often use fruit to sweeten my desserts and breads. Hey, it is no-fat and it’s vegan! One of my best fruit friends is St. Dalfour. The company makes a variety of nice fruit spreads and conserves. Their many flavors have inspired a number of new recipes in my kitchen. Today I want to highlight the orange marmalade! With its sunny flavor and fruity texture, it makes a great foundation for several of my staple no-fat vegan treats, including my own version of Aussie Bites, as well as a beautiful vanilla-orange mousse that can be finished with a marmalade glaze. St. Dalfour uses only grape juice concentrate for sweetening, with a bit of lemon juice and fruit pectin. The result is a bright, juicy spoonful of sweetness to go with your morning toast and french press, or to inspire your new culinary effort of the day! I get mine at Whole Foods, but some Walmarts also carry it.
St. Dalfour Orange Marmalade