New Item: Organic Navel Orange Jelly

Super excited about my new Navel Orange Jelly.  It is available in my Etsy Shop.

This is my offering to all the marmalade-haters out there!  Though I love marmalade, sometimes you just don’t want to deal with the rind or bitterness of marmalade.  This offers all the great orange flavor with none of the bitterness.  Sweet and well-balanced!

These organic oranges came from Whitney’s friend’s garden in Davis.  I really appreciate the windfall of the oranges and the fact that she keeps an organic garden.

And since my Blood Orange Label was a labor of love I adjusted it and used it for this one as well.

As always, $6 for a half pint.

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How to can Seville (Bitter) Orange Juice

Well as Spring is finally warming up, one of California’s best and most valuable assets is winding down: Citrus.

When the lilies start growing, Spring is in full swing

One citrus that I think a lot of Americans don’t completely utilize is the Seville Orange.  It goes by a myriad of names, including: Bitter Orange, Sour Mandarin or Naranja Agria in Spanish.  This is the citrus that marmalade (great recipe for marmalade is here) is made out of.  The British have on lock the whole sour/sweet/bitter thing that is a staple on many a breakfast table.  But many cultures use the fruit in other ways.

Puerto Ricans use this fruit in marinades and sauces as well as making “Lemonade” out of them (even though they aren’t lemons).  It is kind of difficult to keep up with being local and organic with some of the Puerto Rican ingredients (How about Achiote!)- but I have now kicked another one out!  Adios Goya Naranja Agria marinade- you are out.

It is super simple to can your own citrus juice, but there seems to be some contention throughout the interwebs about the flavor of canning your own.  In my experience, I have never had an issue or off flavors.  But as always, results may vary.

First, find some primo fruit.  I was lucky enough to be gifted a HUGE bag of Bitter Oranges by my friend’s Aunt and Uncle.  Their tree was loaded with them and I happily took some off their hands.

Extract/Squeeze the juice.

Heat the juice until it boils and keep it there for 1 minute exactly.  You don’t want it longer or else it changes the flavor profile.

Pour into jars and process for 5-10 minutes for half-pints and pints or 15 minutes for quart jars in a water bath canner.

If you don’t thoroughly strain your juice through cheesecloth, filters, etc. there will be cloudiness and some settling.  I have no problem with it; my canned juice isn’t being entered into any beauty pageants.  Store out of direct light in a cool, dry place and you can easily store for over a year with no refrigeration until you open.  Enjoy!

New Item: Blood Orange Jelly

I have a new item in my Etsy ShopBlood Orange Jelly!

It is muy delicioso!  Everyone loves it, not to mention the BEE-U-TEE-FULL color!

As always, a half-pint of it going for $6.

The Blood Orange (aka Cara Cara Orange) is known and named for the beautiful deep carmine color of its juice. The taste is totally orange, just a little more acidic. Which makes it perfect with baked goods, cocktails and even savory dishes!  These Blood Oranges were grown in Woodlake, California by a family of 5th generation farmers (which is totally amazing in my book).

I have to say this label was a total labor of love.  Normally I bust out my creative hat and my labels are brainstormed, designed and printed in a matter of an hour or less.  And that is with the couple of different approvals that I normally get through my “Executive Team”.  Well let’s just say that my first label that I created was a total flop per my “Executive of Marketing and Everything Else”.  I didn’t want to believe it.  Nick?  Create something terrible?  Nah.  But then she pulled out a big needle and popped my big ass head.  It took quite a long time (several days!) for us to find something that really was appropriate for the jelly.  So a big thanks to Kristin H. for keeping my labels on point.  Mucho gracias.

Eggs for Breakfast

For my first meal from the chicken eggs, I decided on something simple and decidedly eggy- an omelet.  It is amazing to see the difference in color in the egg yolks (bright orange) and the taste.  They just taste better.  I know that is hard to quantify, but trust me; the difference is there.  Made homemade biscuits to go with and had some of the last of the homemade Olallieberry jam.  Breakfast was basically as local as you could get.  Well, I guess I could mill my own flour, but I think that I have enough committments at the moment.

See how orange!

Breakfast was delicious