By Chef Ella Freyinger
This marmalade does not take hours of picking seeds from citrus or an insane amount of time standing over the stove. It’s a no fuss way to make one of my favorite toppings for sprouted seed and nut bread. And with a little swipe of coconut oil or butter it makes the perfect snack or breakfast. Not to mention this marmalade is fiber packed and full of vitamin C.
- 2 pounds Cara Caras or a combination of winter citrus
- 2 whole cardamom pods
- 3 cups granulated sugar
- 1 cup honey
- 3 cups filtered water
- 1⁄8 tsp kosher salt
- Using a mandolin or sharp knife, thinly slice all of the citrus. I use a mandolin over a bowl or cut on a cutting board with a divot around the edge so that I don’t lose the beautiful juices as I’m cutting.
- Place all of the fruit in a large sauce pot with 3 cups of water. Let it sit at room temperature for 8 hours. If you plan to let it sit longer, place it in the refrigerator.
- Place the pot on the stove over high heat. Once the liquid begins to boil, reduce the heat to medium-high and keep the pot at a rapid simmer. Cook for about 40 minutes, or until the citrus peels become translucent, stirring every so often.
- Add the cardamom, sugar and honey, stirring until the sugar has dissolved. Stir frequently to ensure the sugars do not caramelize to the bottom of the pot. As the natural pectins begin to activate and the sugars thicken the mixture over the course of 45 minutes, stir more and more frequently to prevent this caramelization.
- As you near the end of making the marmalade the mixture will become very thick and the bubbles will look as if they are prehistoric, rising from the lava of a volcano. I find a spatter guard is very helpful here. Be very careful at this stage as the bubbles can and will spatter when they reach the surface.
- When you believe you are at a place where your marmalade is done, place a spoonful on a chilled small plate and plate in the fridge for a few minutes. Remove and drag your fingertip through the marmalade. You want the mixture to stay slightly separate when you draw a line through the center. If it is still very runny and immediately pools back together cook the marmalade for a few more minutes.
- When finished, remove from the heat and remove the cardamom pods. Allow to cool slightly before transferring to jars. I like to properly can a few or give some of the jars as gifts.