I love to work with citrus in the winter. Not only is it tasty and refreshing and full of the necessary vitamin C, but bright and beautiful in the somber chilly background of the season. Preserving food in jars is also very welcoming in this weather as the warmth canning brings into the kitchen is much appreciated. Plus, adding extra jars to the pantry shelf is indeed lovely too. Would you care to join me in preserving some delicious orange gem jelly? As the name suggests, it is reminiscent of those "Sunkist" sugared orange gem candies I loved as a child. Plus, it is quite simple to make.
- 2 c. freshly squeezed, strained orange juice (from approx. 5-6 oranges)
- 1/3 c. freshly squeezed, strained lemon juice (from approx. 2 lemons)
- 2/3 c. water
- 6 tbsp. pectin (I buy it in bulk HERE or 1 box of Sure Jell)
- long strip of orange peel (from oranges used above)
- 3 c. sugar (I use organic from Costco)
Note: This recipe has been adapted from the “National Center for Food Preservation” website.
I think the joy one gets from reading these pioneering classics is the ability to see the beauty in the ordinary. While the darkness seems to be looming in so many areas of life, these books (and Scripture - read Phil 4:8) remind us to glorify in the basic but beautiful blessings. To enjoy the heavenly gifts...
Sunshine, the chirping of the birds, the early luscious spring growth and the aroma of wet earth, the cozy kitchen with the curtains flowing in the breeze, the smell of a newborn child, the smile from a toddler, the embrace from a child, the laughter shared with a teen, the steadfastness of a husband’s love, the eternal promises from Above.
Dearest reader, though it is winter, let us remember to delight in the Light.
I hope you enjoyed today's winter preservation post with a touch of simple pioneer nostalgia. It is raining this morning and the sound of the pitter-patter is so gentle and soothing. I'm looking forward to beginning my nesting for the day. Happy homemaking! Love, JES