Old-Fashioned Chow-Chow Relish - The Loveless Cafe

What is Chow-Chow Relish?
This relish has long been a favorite on pinto beans in the South.  It originated from using end of the season vegetables in the garden.  It also has some roots from the Pennsylvania Dutch.  I remember my Mom making this growing up.  She would make quarts and quarts of the stuff and we would eat it straight from the jar.
I just recently returned from an amazing trip to Nashville and made at stop at the Loveless Café.  In one of the stores, Jams and Hams, were all sorts of delish preserves, peppered bacon and Chow-Chow relish.  I picked up a jar and quickly polished it off!  Of course, one jar was not enough so here's the recipe straight from the Loveless Café for you to make at home.  It's great on hamburgers, hot dogs and great added to deviled eggs.  There is no canning involved as this will keep 2-3 weeks in the fridge.  If you want to process it - 12 minutes will do the trick.

Ingredients
2 cups diced green bell pepper 2 cups diced sweet red bell pepper 1-1/2 cups diced firm green tomatoes 2 cups diced sweet onion 1-1/2 cups diced green cabbage 1 Tbsp. kosher salt 3/4 cup granulated sugar 1/2 cup apple cider vinegar 1/4 cup water 3/4 tsp. dry mustard 1-1/2 tsp. mustard seed 1/2 tsp. crushed red pepper 1/4 tsp. celery seed 1/4 tsp. turmeric 1/4 tsp. ground ginger

Directions
In a large non-reactive skillet, bring water, salt, sugar and spiced to a simmer.  Add vinegar and bring to a boil before adding all vegetables.
Stir to coat all the vegetables, reduce heat to medium and continue to cook and stir for approximately 5-10 minutes or until vegetables become tender.
Transfer to glass jars, let cook and refrigerate.  Will keep for 2-3 weeks in the fridge.  If you want to process this in a water bath, process 12 minutes.
You can add any mixture of veggies that you like to this recipe.  Mom added cauliflower and green beans.

Recipe - The Loveless Café

Nashville, Tenn.
Prep Time: 15 mins.
Cook Time:10 mins.
Makes 2 16 oz. jars

Salt Cod Cakes with ChowChow Relish

Chow-Chow is a Nova Scotian and American relish that uses up those end-of-the-garden-season "orphaned" vegetables from the garden.  I don't exactly know where it originates from, but I've seen recipes from the South (a staple whenever pinto beans and cornbread are served) and also from the Pennsylvania Dutch.  It's a mixture of sweet, hot and spicy flavors that goes perfectly with these mild cod cakes.

Salted cod may not look very appealing to most, but it is one of the kingpin fishes for Italian and Portuguese families.  Most people don't want to bother with the soaking of the fish, which plumps it up before it is cooked, but if prepared right, salt cod is worthy of praise!  The slight saltiness of the cod brings out a whole new flavor to otherwise mild cod.  Almost all major supermarkets including the ShopRite, Costco, Food Bazaar, H Mart, Jetro, Key Foods, and Shaws carry #Cristobal Brand salted cod fillets all year round.

For the Chow-Chow:

• 1 lb. unripe green tomatoes, cored and minced (or substitute tomatillos)
• 1 large ripe tomato, minced
• 1 yellow onion, minced
• 1 rib celery, minced
• 1/2 medium green bell pepper, cored, seeded and minced
• 1/2 medium red bell pepper, cored, seeded and minced
• 2 Tbsp. kosher salt
• 1/2 cup sugar
• 1/3 cup Apple Cider vinegar
• 1-1/2 tsp. dry mustard powder
• 1-1/2 tsp. yellow mustard seeds
• 1 tsp. celery seeds
• 1 tsp. turmeric
• 1 tsp. celery seed

To make the chow-chow:  Toss the tomatoes, onions, celery, and peppers in a large bowl with the salt.  Cover with plastic wrap and let sit at room temperature for 1-2 hours.  Transfer the vegetables to a sieve and press to extract the excess juices; discard the juices.

Transfer the vegetables to a 2 quart saucepan and add the remaining ingredients.  Cover, bring the mixture to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until the vegetables are very soft, about 30 minutes.  Transfer the relish to a jar and let cool.  Cover and refrigerate for up to 2 weeks.

For the Cod Cakes:

• 6 Tbsp. extra-virgin olive oil
• 2 ribs celery, minced
• 1 medium onion, minced
• 1 clove garlic, minced
• 2 russet potatoes (about 1 lb.) peeled and cut into small cubes
• Kosher salt, to taste
• 1 lb. boneless, skinless salted cod filet
• Freshly ground black pepper to taste
• 1/2 cup dry bread crumbs
• 1/4 cup mayonnaise
• 2 Tbsp. fresh dill
• 2 Tbsp. fresh minced parsley
• 1 egg, beaten
• 1 Tbsp. fresh lemon juice
• 4 Tbsp. unsalted butter

Three days before:  Soak cod in a large bowl with cold water to cover by 2 inches.  Refrigerate, changing the water 3 times a day for 2-3 days.  Drain and cut into sections.

Make the cod cakes:  Heat 2 tbsp. oil in a 12-inch skillet over medium heat.  Add celery, onions and garlic and cook until soft, about 8-10 minutes.  Transfer to a large bowl and set aside.

Put the potatoes and cod into a 4 quart pot, cover with salted water and bring to a boil.  Simmer until cod and potatoes are tender, about 15-20 minutes until potatoes are tender and the cod flakes easily with a fork.  Drain and allow to cool for 10 minutes.  Mash flaked cod and potatoes with a fork and add to celery-onion mixture.

Add the bread crumbs, mayonnaise, herbs, egg and lemon juice to the cod-potato-onion mixture and stir to combine.  Divide the mixture into 8 equal portions and form into cakes.  Transfer to a plate or baking pan, cover with plastic wrap and refrigerate for 30 minutes until firm.

Heat remaining oil and butter in a skillet over medium-high heat.  Add the cod cakes and cook, flipping once, until golden brown.  Serve with chowchow and lemon halves.

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Strawberry Basil Freezer Jam

If you have never tried your hand at making homemade jams or jellies, this is an easy, quick recipe to get you started.  Capture the flavor of fresh strawberries (with a hint of fresh basil) in a soft set jam that you can freeze and have all year long.  Nothing beats the taste of fresh strawberries in the middle of winter!
This jam makes a delicious, light summer breakfast on warm, buttered biscuits, whole grain toast, or you can even use it as a topping for ice cream.

3 cups crushed, fresh strawberries 3 cups sugar 1-3/4 oz. package of fruit pectin 3/4 cup water 1/4 cup chopped, fresh basil
I pulsed the strawberries slightly in the food processor to help crushed the berries.  Leave it chunky!
In a large bowl, mix the 3 cups of crushed strawberries.  Mix well to moisten the sugar.
In a small saucepan, mix the fruit pectin with 3/4 cup of water.  Bring to a boil over high heat, stirring constantly.  Boil for one minute.  Remove from heat.  Stir pectin and water mixture into the strawberry and sugar mixture.  Stir constantly for about 3-4 minutes or until the sugar is completely dissolved.  Stir in freshly chopped basil.
After the jam sets, the chunks of strawberries float to the top.  Stir to combine and distribute the berries evenly to get a burst of fresh strawberry in every bite!

Pour mixture into freezer-safe containers with tight fitting lids.  If you are not freezing the jam, pour into jam jars.  Let mixture sit at room temperature for 4 hours before transferring into freezer or fridge.  If you freeze, allow to thaw in the refrigerator.  Jam should last 2-3 weeks in the fridge or up to one year in the freezer.
Get your labels for your jars HERE!
Photo submitted to #JerseyFreshLove

Fresh Home-Pressed Tomato Juice

What else can you do with all those juicy tomatoes?  Your neighbor gives you some to add to the bowl on your counter and you dread the thought of peeling and cooking down the tomatoes for hours to make a fresh sauce.  The alternative is to make yourself some delicious, fresh tomato juice.  There is no peeling necessary - just the help of a food mill.  For breakfast, add a squeeze of fresh lemon juice and some freshly ground black pepper or fix yourself a spicy Bloody Maria.
Fresh Tomato Juice
3 lbs. fresh tomatoes (about 12 medium) 1 rib celery, including leaves 1/2 medium Vidalia onion 1 tsp. salt 1 tsp. sugar
Wash tomatoes.  Cut into quarters.  Remove core and add to a heavy saucepan.  Add celery and onion and simmer about 30 minutes, or until tomatoes break down. Pass through a food mill to remove skin and seeds. To each quart of juice, add 1 tsp. each of salt and sugar. Chill at least 4 hours or overnight.

Makes 1 quart
BLOODY MARIA
2 wedges lime 2 Tbsp. Old Bay Seasoning or celery salt Kosher salt and freshly ground black pepper 12 oz. Blue Agave blanco tequila 3 Tbsp. freshly squeezed lime juice 2 tsp. Worcestershire sauce 1/2 tsp. hot sauce (or to taste) 2 tsp. balsamic vinegar 1 Tbsp. prepared horseradish 4 cups fresh Home-Pressed tomato juice Celery stalks or scallions
To prepare the glasses, rub the rim of each glass with a lime wedge.  On a saucer, combine the Old Bay Seasoning or celery salt, 1 tsp. salt and 1/4 tsp. black pepper.  Invert the glass and dip the rim of the glass into the mixture.  Set aside.
Combine tequila, lime juice, Worcestershire, hot sauce, balsamic vinegar, horseradish and tomato juice.  Add a pinch of the Old Bay salt mixture and stir well to combine.

Fill cocktail glasses with ice and fill with your fresh Bloody Maria mixture.  Garnish with celery stalks or scallions.  Garnish are not limited to celery stalks.  Garnish contenders include dill pickle spears, pickled jalapeno slices, green olives, lemon slices, bacon, basil and hard-boiled eggs.

Enjoy!

Quick Zesty Garlic Dill Pickles

Quick pickling is a fast way to have tangy, crispy and crunchy pickles in as little as an hour without any special equipment.  Besides eating pickles straight from the jar as a snack, serve with sandwiches or cheese and meat trays.  I do a lot of pickling during the summer months and take advantage of all the best garden and farmer's market veggies before they go bad.

Ingredients:
Kosher or pickling salt 6 Kirby or small cucumbers, trimmed and halved 8 sprigs fresh dill 1 jalapeno, sliced 2 cups water 1 cup distilled white vinegar 1/2 slivered onion 6 cloves garlic 4 tsp. Kosher salt 1 Tbsp. dill seeds 2 tsp. black peppercorns 2 tsp. mustard seeds

Sprinkle kosher or pickling salt over cucumbers in a colander; set aside to let drain 20-30 minutes.  Rinse salt from cucumbers and blot dry with paper towels; tightly pack in a clean jar, crock or glass bowl with dill springs and jalapeno.
Boil water, vinegar, onion, garlic, 4 tsp. salt, dill seeds, peppercorns and mustard seeds in a medium non-reactive saucepan, 5 minutes.  Pour mixture over cucumbers; let cool to room temperature.  Cover container and chill until cold.  Ready to serve!  Refrigerate up to 1 month. 

  Enjoy! \

Easy Homemade Sauerkraut

I've searched the internet for ways to make homemade sauerkraut the old-fashioned way - in a fermenting crock.  Frankly, I don't have the patience to wait!  It was hard enough waiting for my Naturally Fermented "Crock" Garlic Dill Pickles to be ready!  This recipe is so simple - there is some waiting time - but I think it's worth it.  The kraut is not as crispy as the bagged kraut from the supermarket, but it has the same great "pucker".  I've been eating this straight from the jar.  You can make one jar or 50!

Ingredients: Cabbage Canning Salt Sugar White Vinegar Pint or Quart Ball Jars You'll want to be sure that your jars and lids are sterilized so I always begin by washing and scalding them in boiling water or run them through the dishwasher. Next, set your water on to boil.  How much water you need depends on how many jars of sauerkraut you are preparing While the water is boiling, coarsely chop the cabbage.

Pack the chopped cabbage into the prepared jars.  You want the cabbage to be in there tight but leave an inch or two of head room.  Don't pack the cabbage too tight because you need the water to filter through the cabbage.  

Add 1/2 tsp. canning salt, 1/2 tsp. sugar and 1 Tbsp. white vinegar to each jar. Pour boiling water into jar within 1/2" of the top.  Push down cabbage with a wooden spoon to remove any air bubbles.  Wipe off rim of jar with a clean, damp cloth. FOR QUART JARS, DOUBLE INGREDIENTS.

Place heated lids on top of jar and seal.  Place in a cool dark place for 7-14 days.  Some juice may leak out of the top, but this is ok.  Place the jars on a small tray if you have one.  Cabbage will turn from green to a whitish-yellow.  Once kraut is ready, process in water bath for 20 minutes.  Kraut will be ready to eat in two weeks.

Refrigerate after opening. ~Adapted from Aunt Genny's Sauerkraut Note:  There seems to be some question as to whether this is pickled cabbage or fermented sauerkraut.  According to the dictionary, "Fermentation is the conversion of a carbohydrate such as sugar into acid"  With this definition, this recipe is the fermentation that occurs when you set the jars aside for the 7-14 days.  The combination of the cabbage, sugar, vinegar, salt and hot water causes the reaction, the same reaction you get in a crock, just on a smaller scale. ~The Country Farm Home

Naturally Fermented "Crock" Garlic Dill Pickles

If you want honest-to-goodness dill pickles, you have to do it the old-fashioned way. If the fermentation thing is not for you, don't give up on making a great pickle.

 Dill pickles are a lot like sauerkraut in that in that bacteria rather than yeast are responsible for the fermentation.  They will break apart the sugars in the cukes and create cabon dioxide, some alcohol, and lactic acid.  This acid is extremely unfriendly to the types of bacteria that ordinarily cause spoilage, which means that lactic acid is a preservative.   Besides acting as a preservative, lactic acid has a much better flavor than the acid that flavors vinegar-cured pickles
Just a little science lesson in case you are worried about that. Health Benefits of Fermented Pickles

If you really get into pickling, get yourself a crock.  I bought this last year to make some homemade sauerkraut.  You can also use a one-gallon jar to make these pickles.  With the jar you can see what's happening as the pickles start to do their thing!
2 Tbsp. pickling salt or kosher salt*, or sea salt 1 quart distilled water 3 lbs. pickling cucumbers (about 15) 1 Tbsp. black peppercorns 1 Tbsp. mustard seed 4 cloves garlic 1 bunch fresh dill 6 grape leaves (optional)***

• Wash your crock or gallon jar in hot, soapy water and rinse thoroughly.
• Combine the salt and water in a pitcher and stir until the salt is dissolved
• Rinse the cucumbers and trim off the blossom end.
• Put 3 grape leaves (if using), the peppercorns, mustard seed, garlic and half of the fresh dill into your crock or jar.  
• Add cucumbers and top with remaining dill and grape leaves.
• Pour the brine mixture over the cucumbers to completely cover them.
• Pour the remaining water into a 1 gallon zip top bag and seal.  Place the bag on top of the pickles, making sure that all of them are completely submerged in the brine and covered by at least 2 inches.  The crock I have has weights for this purpose.  If using a jar, cover loosely with a kitchen towel or cheesecloth.

Set in a cool, dry place. That's it - your done!
Follow Comfy Cuisine on Pinterest for more recipes!
From here on out, think of this crock as your virtual pet.  It doesn't need to be walked or talked to (unless you want to). 
Check the crock after 3 days.  Fermentation has begun if you see bubbles rising to the top of the crock.  After this, check daily and skim off any foam or gunk that forms.  If it forms on the zip-top bag, rinse it off and return to the top of the crock.
The fermentation is complete when the pickles taste sour and the bubbles have stopped rising.  This takes about 6-7 days.  I started checking mine on day 4.  They were almost ready. Day 5 - A Perfect Pickle

The pickles will be half-sour in about 4 or 5 days, and very sour in about 10 days.  Store in the refrigerator in tightly closed jars.  Pour some strained brine into the jars to cover the pickles.

They will keep for about two months, assuming they have not been eaten long before.

If you have some extra brine and a few kirbys left, just cut them into spears, pack them in the brine with a few of the spices and stick them in the fridge for 3 to 4 days.

*Kosher salt tends to leave the brine cloudy - this is perfectly normal and safe and will settle. **Some information was taken from Good Eats3 ***Grape leaves are a natural way to encourage crispness because those leaves have tannins.  My neighbor has a grape vine. (I only took six!)

Fresh Strawberry Topping + Blueberry Cream Cheese Crepes

Fresh strawberry topping is great to have on hand!  Use it for topping ice cream sundaes, pancakes, cheesecake or add to your favorite milkshake!  It takes only a few minutes to make! I bought a quart of beautiful strawberries and within a few days some fuzzies started to appear!  One quart is not enough for jam, so I decided on this strawberry topping!

2 cups fresh strawberries, chopped 1/3 cup sugar 1/2 tsp. vanilla 1 Tbsp. cornstarch
In a medium saucepan, add strawberries, sugar and 1/3 cup water.  Bring to a boil and simmer 3-4 minutes.  Mix cornstarch with 2 Tbsp. water.  Add to strawberries and cook until thickened, about 2 minutes.  Remove from heat and add vanilla.  Chill until ready to use.

Blueberry Cream Cheese Crepes For the crepes: 1 cup flour 2 eggs 1/2 cup milk 1/2 cup water 1/4 tsp. salt 2 Tbsp. butter melted
Place flour, milk, eggs, salt, water and melted butter in a blender.  Blend until smooth.  Heat about 1 Tbsp. vegetable oil in a 8" non-stick skillet.  Warning:  The first crepe never comes out right, so don't be discouraged.  As the pan gets to proper temp, they will be perfect.
Pour 1/4 cup of the batter into the skillet allowing it to run down from the highest point.  Swirl the batter quickly before the batter has a chance to set. Cook 30 to 40 seconds until lightly browned.  Flip over and cook second side about 1 minute.  Slide the crepe onto a plate and repeat with the remaining batter, re-oiling the pan as necessary.  Stack crepes in-between wax paper.
Spread one heaping tablespoon of Blueberry Cream Cheese (or strawberry)on to crepe.  Fold crepe in half, then into quarters.  Top with Strawberry Sauce and whipped cream.

Easy Kimchi

Every Korean meal includes anywhere from 2 to 12 side dishes (banchan).  The most important and well known is Kimchi, of which there are 100+ varieties.  This pickled and fermented cabbage is the most popular.  This hot, spicy, garlicky dish is incredible over rice, paired with meat, or just on its own.

Kimchi is usually made without vinegar and needs to sit for 2-3 days to ferment. This is a quick version that is ready to eat in about 4 hours. You can make this as spicy and you like by adjusting the amount of Chili Garlic Sauce. If you are not a fan of fish sauce, which is used in most Asian dishes, or if you can't find it in the Asian section of your market, I found a great substitute.  One of the ingredients in Worcestershire sauce is anchovies, a small amount makes a great substitute for the fish sauce.
1 medium head Napa Cabbage 2 Tbsp. sea salt 1 Tbsp. sugar 2-3 cloves garlic 2 Tbsp. finely grated fresh ginger 1/4 to 1/2 cup Chili Garlic Sauce (Sambal Oelek) 1/4 cup Miso or Vegetable Broth (in place of fish sauce) 1/4 cup reduced sodium soy sauce 1/4 cup rice wine vinegar 1 Tbsp. sugar 3 dashes Worcestershire sauce
Cut the cabbage in half (lengthwise), then into quarters, and then chop it into 1-inch pieces.

In a large mixing bowl, toss the cabbage with the sea salt and sugar.

Cover with plastic wrap and place in the refrigerator, allowing the moisture to be drawn out of the cabbage - about 2 hours.
Rinse well under cold water.
In a food processor, combine the garlic, ginger, chili sauce, vegetable broth, Worcestershire sauce, soy sauce, rice wine vinegar and sugar and pulse to combine.

Toss the cabbage with the chili sauce mixture.  Pack into jars and refrigerate for at least 4 hours.  This will keep up to a month refrigerated.
~Adapted from "cook yourself sexy"

Jalapeno Pineapple Preserves

Jalapeno Pineapple Preserves are a sweet pepper preserve with a pineapple twist, the spicy flavor provides a great taste that can be used as a glaze on meats, or for a fast appetizer with cream cheese and crackers.  The preserves just have a hint of the jalapeno with the sweet taste of the pineapple.  When served with cream cheese on a salty cracker, this appetizer will be the talk of the party! If you are using canned pineapple, you can whip this up in no time!  Great to give as a hostess gift and a quick, tasty appetizer.  It's hard to eat just one or two!

2-1/2 cups sugar 4 cups fresh pineapple or 2 - 20 oz. cans Crushed Pineapple in own juice, well drained 2 Tbsp. fresh lemon juice 2 jalapeno pepper, seeds and veins removed, finely minced 1 Tbsp. unsalted butter 1 pkg. fruit pectin
If using fresh pineapple, dice and pulse in food processor or blender. In a 4 qt. pot, combine the sugar, pineapple, lemon juice, jalapenos and butter Cook over high heat, stirring constantly until mixture comes to a full rolling boil. Stir in the fruit pectin; return the mixture to a full rolling boil and boil for 1 minutes.
Ladle the hot preserves into sterilized jars and top with lids to seal. Let come to room temperature and refrigerate.

Small Batch Bang!'s Homemade Ketchup

Bang! is a trendy place in Denver, Colorado that was featured recently on Diners, Drive-in and Dives. This signature ketchup was served on top of homemade meatloaf. It's in-between a ketchup and a BBQ sauce and very tasty. This would be amazing with sweet potato fries!
This only makes about a pint, put you might find yourself whipping up batches of this again and again~

2 Plum Tomatoes 3/4 cup raisins 1 dried guajillo chili, stemmed and seeds removed 1/4 cup brown sugar 1/4 cup cider vinegar 1 whole garlic clove 1/4 cup onion 2 tsp. salt 1 tsp. pepper 1 cup water
Place all ingredients into a medium pot and bring to a boil.  Reduce to a simmer and cook for about 45 minutes.  The vegetables, raisins and chili should be very soft, and the liquids should be reduced.  Cool.  Blend until very smooth.  Chill and serve with meatloaf or fries! Next time you make meatloaf, simmer the ketchup ingredients while the meatloaf is baking and liven up a boring meatloaf dinner!
~Slightly adapted from Diners, Drive-Ins and Dives Sharing with: Weekend Potluck

Orange Marmalade Ricotta Cheesecake

Vodka-marmalade glaze turns this "creamsicle" cheesecake into a grown-up dessert.

For the crust:

• 1-1/4 cups shortbread cookies crumbs (about 15 cookies)
• 2 Tbsp. unsalted butter, melted

For the filling:

• 2 pounds good-quality whole milk ricotta cheese, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup orange marmalade (plus 1/2 cup for glaze)
• 1/3 cup all-purpose flour
• 3 large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 2 tsp. vanilla extract
• 1/2 tsp. salt

For the topping:

• 1/2 cup orange marmalade
• 1/3 cup vodka

Heat oven to 350 degrees F.  Place the cookie crumbs and melted butter in a small bowl and mix until combined.  Press crumb mixture into a 9-inch springform pan evenly into the bottom.  Bake for 10-12 minutes or until golden brown around the edges.  Cool completely.

Place ricotta in bowl of stand mixer (this can also be done in a food processor) and blend until smooth.  Add the sugar, orange marmalade and flour and mix until well incorporated.  With mixer running, add the eggs and egg yolks one at a time until well blended.  Add the vanilla an salt and blend until just incorporated.  Pour the mixture into the prepared pan.

Bake until the center of the cheesecake is set and the edges are golden brown, about 1 hour.  Let cool.

For the glaze:

Place the marmalade and vodka in a small saucepan over medium heat and bring to a boil.  Reduce the heat to low, simmer and reduce the sauce by half, about 10 minutes.  Cool slightly and pour over the cooled cake.  Let set before cutting, about 15 minutes.

~Adapted from Chow.com

All Things Orange #SundaySupper Classic Orange Marmalade

What rhymes with orange?

Not one word.

How many orange recipes can you make?

Our amazing #SundaySupper group has come up with 60!!!!

Our host this week is Pam @The Meltaways.

The days may be getting shorter, the nights a little cooler, but Autumn brings brilliant colors, warm spices, the magical time for little Trick or Treaters and wonderful comforting foods.

Orange marmalade is one of my favorite things to have for breakfast on buttered toast, or even at night with saltine crackers and a nice, hot cup of tea.  It makes a great Hostess gift for the holidays!

You are in for a real treat if you get the batch that has the lemon in it!

5 to 6 medium seedless oranges

1 lemon

8 cups sugar

Wash the oranges and lemon thoroughly.  Cut the oranges and lemon into 1/8-inch slices using a mandoline, removing the seeds as you go.  Stack the orange slices and cut them into quarters.

Put the oranges and lemon in an 8-quart stainless steel pot.  Add 8 cups water and bring the mixture to a boil, stirring often.

Lower the heat to simmer and cook, stirring frequently, for 40 minutes, or until the oranges are very soft.

Put a small plate in the freezer (for testing)

Increase the heat under the orange mixture to return to a full boil.  Add the sugar and cook, stirring frequently, until the mixture reaches 220 to 223 degrees F and darkens slightly in color.

Dont panic is you don't have a candy thermometer!!

You really don't need it if you test the readiness of the marmalade on the chilled plate.

You can see this is still a little runny.

I boiled this mixture for about 25-20 minutes and it read 225 degrees F. on the candy thermometer.

The tricky part is testing it on the plate every few minutes during the end of the cooking time.

Pour the marmalade into clean, hot mason jars; wipe the rims thoroughly with a clean damp paper towel and seal with the lids.

Store in the pantry for up to a year.*

The #SundaySupper family is using the spirit of the season to inspire you and will be sharing some fabulous dishes at the #SundaySupper table this week, and we do hope that you’ll join us!

Just look at all of the fabulous dishes being offered up this week:

 Sunrise  (Breakfast and Brunch)

Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes

Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins

Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze

Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs

Patti from Comfy Cuisine is bringing  Classic Orange Marmalade

Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts

Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal

Jamie from Mama Mommy Mom is bringing Butternut Squash Butter

Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)

Renee from Magnolia Days is serving up some Butternut Squash Soup

Beate from Galactopdx is bringing her Carrot Ginger Soup

Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans

Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup

Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup

Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad

Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup

Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup

Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup

Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup

Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)

Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli

Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey

Pam from The Meltaways is making Spooky Stuffed Peppers

Patsy from Famfriendsfood is bringing her Carrot Souffle

Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters

Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds

Tammi from Momma’s Meals is making Hearty Pork Stew

Kristin from Kwistin’s Favorites is making Orange Chicken

Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce

Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew

Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese

Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar

Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

By The Bonfire (Sweets, Snacks and Sips)

Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce

Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles

Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa

Anne from Webicurean  is making some Drunken Pumpkin Bread

Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips

Leslie La Cocina De Leslie is making Sweet Potato Atole

Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls

Tara from Noshing With The Nolands is bringing Oranges En Suprise

Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze

Conni from Mrs. Mama Hen is making Orange Glazed Poundcake

Isabel from Family Foodie is baking up Moist Pumpkin Bread

Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake

Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip

Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread

Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread

Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling

Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches

Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies

Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies

Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes

Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze

Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

Please be sure you join us on Twitter throughout the day during #SundaySupper.

We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes featuring our favorite fall color.

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.

We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

~Adapted from Ina Garten and Good Eats
*There were two different preserving methods for the marmalade.  One was to use the water bath method and it would last for six months.  The other was to just seal the jars and it would last up to one year.  I cannot guarantee any of these!

Labels from Artwork by Amy Moss