Preserving a YEAR's Worth of Fresh Citrus Six Different Ways!

[@malamanoa6144]

Aloha Becky, I have zested 1000s of citrus by hand in baking school and working in restaurants and if you’re going to use the Microplane to zest, which is my favorite way as well, here is a tip for getting the most zest off the citrus: Hold the fruit in your palm vertically. So the stem side either facing up or down and your palm is grasping the side of the fruit. For the microplane, rest the non-handle end at an angle on the board for stability. The hand holding the microplane will be at an angle up off the board. Put the bottom of the fruit at the top of the microplane, up near the handle. So your palm is almost facing up, And as you push the fruit down along the length of the tool, roll the fruit. Using almost the entire length of the tool with each pass. When you get to the bottom, your palm will be facing down, and you will have a zested vertical stripe on the outside of the fruit. If you use a fair bit of pressure you can get all the zest in one go but you can also you can repeat this motion if necessary until all the zest is gone. Then you just keep rotating the citrus in your hand, and repeat, working in vertical strips along the outside of the fruit. This will get the maximum amount of zest with fewer missed spots! And is a bit faster once you get into the groove! Hope this helps next time! I know your kitchen smelled amazing that day!!

[@delilahboa]

You really explained that so well, I will try it…..thanks so much…..hope Becky does too ❤

[@malamanoa6144]

@KentuckyNaNasHeart ❤️🤙🥰

[@malamanoa6144]

@@delilahboa Oh I’m so glad! I was thinking, how am i going to explain this in writing?! 😂

[@thedirtygardener]

Not gonna lie… I had to re-read this a couple of times and act it out with my hands because it was not clicking at first. But how brilliant is this!?!? It makes perfect sense, and I can see how this would be more efficient. Now I want to go zest everything in my fridge. LOL. Thank you for sharing this amazing tip. ❤ 🤙🫶

[@malamanoa6144]

@@thedirtygardener Aw, that is wonderful you found this helpful! Yeah... it was really tough to explain in witting! 😂

[@Liwayputi]

Becky, if you take all your leftover citrus peels and soak them in vinegar for a few months , you’ll have a nice cleaning solution that you can dilute 50/50 with water and a few drops of dish detergent that smells wonderful.

[@SecondMileJourney]

Oooh! That sounds awesome! I’m gonna try that. Thanks for sharing!!

[@jenniferdanner4944]

She's done that in the past.

[@charlottemorelock1657]

@@jenniferdanner4944😊

[@sarahlongshore2605]

What a wonderful idea!!!

[@ZenKode222]

it was my first time and it does wonder for cleaning Windows and it smells wonderful😊

[@mariesunga8942]

Not only do learn so much from Becky's videos, the comments have so many great tips and ideas! Way to go everyone. I appreciate all of you on here too! ❤

[@TracyBirds]

I totally agree! 😊

[@debbiesander4853]

Yes! Comments give so many good tips!

[@colleenjerns9239]

I giggle when I see you are still using your mother in law’s canning book. It’s a keeper so do yourself a a favor and buy her a new copy delivered to her house. You both really need to have your own book cause it’s that good.

[@karenrogers6730]

Hi Becky. I am 70 and have made marmalade in the UK for years. One way is to cook the whole orange, another is the way you have done it and the way I like is to peel the orange and finely shred he peel and juice the orange to add later. The peel is then cooked in water until peel is soft then rest of ingredients added. This gives a clearer marmade. I also make lime marmalade, lemon marmalade and grapefruit marmalade. These recipes are from some very old cookbooks and I do not can. By just putting the marmalade and jam in washed jars and then put in an oven for 15 mins on low , I then put on a wax paper and put on the lid. As the jars cool they automatically seal themselves. I have used jams etc 3 years later and stiill good after being stored in cool dark place.

[@nzessmam]

Yes totally agree 🇬🇧 I’ve put a couple of my recipes in comments somewhere 👍🏻

[@carolynturk-hu7je]

​@@cynthiafisher9907 Not wax paper.....wax.... paraffin wax used in canning.😊

[@AmyLovesOldStuff]

When I cook the peels, I add 1 tsp per small boiler; boil 3 minutes. Then I wash the peel and add to the fruit. This takes away the bitterness.

[@carolynturk-hu7je]

@@cynthiafisher9907 Gee, sorry, I read it through several times and I swear I saw wax not wax paper. Now, see the words "wax paper". Hmmm.....maybe the gal will get back to you. I am going to Google it myself. Of course practices can be different in regions of a country as well as from country to country. Sorry again, for my error. 😊

[@fleurdickinson5626]

In general marmalade should have shredded peel similar to shredded carrots or cheese. It makes it easier to spread on toast when the peel in it is smaller than yours.

[@KimKiBu777]

Writing from a citrus country, Turkey, you did everything right with the marmalade😊. A little bit of bitterness is the signature of an orange marmalade😊.

[@stewartnelsn]

Hi Kim

[@lindastent-campbell5130]

At first, I thought you were calling Becky a turkey, lol

[@silviamagda]

​@@lindastent-campbell5130😅

[@bintlooda]

Next time you can also freeze some limes and lemons whole in ur freezer.. so whenever u want to decorate with lemon wedges or grill a lime to serve with tacoes u just pop one out and cut it and use it after few minutes

[@kutrabilada8865]

@@lindastent-campbell5130 LOL

[@lisawallace3124]

When I make marmalade, I peel the citrus with a potato peeler-getting only the colored part of the rind, no pith! Then slice it very thin, think julienne. That way I get NONE of the bitter pith and my marmalade is fantastic! if you like, you can also put a clove or 2 per jar OR add some grand marnier liqueur to your marmalade. The alcohol cooks off, but the depth of flavor is incredible!

[@carlstevenson4232]

Linda here…I had 2 Dwarf Meyer Lemon trees inside the farm house in PA that produced plenty of fruit. If you have any south-facing windows, consider putting as many Dwarf Meyer Lemon Trees as you can in front of them. If you put them on wheels you can roll them outside during summer. We ordered from California. They came with specific planting instructions which I highly recommend are followed.

[@laurieboadway2588]

Marmalade - coming from a British background where marmalade is an essential on toast/bread with tea, the best oranges to use are called Seville oranges - in Canada where I am, they are available for a 3 week period in February! You still get a tart taste, but not bitter!! They're the best orange to use.

[@Amanda-gg6kz]

Becky, if you wanted to, you could probably use the lemon ice cubes in drinks, or the honey lemonade concentrate as ice cubes to use in water for a lighter drink, when you are out gardening and need an electrolytes boost.

[@angela93p]

Hi Becky, if you get a cocktail stick and pick holes in the pound cakes the syrup will soak more into the cake

[@sandrab4394]

I have to say, for all the gardening, canning, freezing, cooking, animal raising, butchering, plucking, harvesting, planting and food preservation I have done, this was incredibly impressive! I have never done citrus. Oh, I have done lemon curd and orange marmalade, but never anything like this. Becky, you continue to amaze me and to teach me! And inspire me!!!

[@gailjordan9250]

My sister-in-law used what she called the "I've run out of time" method to preserve her lemons. She washed them off and put them in the freezer whole. When she needed either zest or juice, she just took a lemon from the freezer, zested it, and juiced it when it thawed. What she didn't need at that time went back in the freezer.

[@crickettjd]

What an awesome idea; I never would have thought to do that!!! I love that idea!!!

[@marlelarmarlelar9547]

Do it with your excess tomatoes and when you thaw them the skins slip right off. Use as you would any canned tomatoes.

[@gailjordan9250]

@@marlelarmarlelar9547 Great tip!

[@fussyrenovator7551]

One minute in the microwave to thaw.

[@dakotahdoesthings]

My mother in law does this with ginger too!

[@marthalorden8498]

Orange marmalade is amazing. This is a great recipe and you make it look so easy. I am a cookbook reviewer, and I reviewed the original Ball canning cookbook (one of your favorites) for Publishers Weekly trade magazine and gave it a BIG thumbs up. It is truly the canning bible. Love your ambition, Becky. We are all so delighted that this video appeared so quickly as you promised.

[@anonomas6126]

Cookbook reviewer how cool

[@debbiehaynes8295]

I'm blessed to have the most prolific Meyer lemon tree on the planet. It yields TEN 5-gallon buckets full, TWICE a year! I love them and use them for all the things, curd, cakes, muffins, vinegar, zest, juice, ice cubes, etc., and so do all my family and friends. I'm with my lemons like the gardener trying to pawn his zucchini off on everyone. Nobody leaves without taking lemons! 😅

[@bnbtemple5936]

I'd love to come visit and then leave with some of your lemons gifted to me 😊

[@lauracastellanos7303]

You are so lucky! I've been trying to grow A lemon tree for years with no luck so far. You must live in Southern California?! I'm in Northern and the freeze kills them 😢

[@debbiehaynes8295]

@@lauracastellanos7303 Right in the middle. San Jose area. It doesn't really freeze much here.

[@pamelaabettis7225]

Do you deliver to Central Texas Hill country? 🤣😍

[@pamelaabettis7225]

Becky you need to make scones for the marmalade then have a tea party😋🫖☕️🍰

[@kelleyburch2712]

Becky you are such an inspiration. I always look forward to seeing your videos every week. You have cost me a lot of money but it is well worth it. I finally bought all my canning supplies, food processor, kitchen aid, 2 upright freezers and drop in freezer. I got a pressure cooker. I purchased 2 green stalks, 8 raised beds, many reusable ziplock bags in different sizes. Let’s just say the list will keep going on. I even planted grape trees, apple trees, cherry trees, a fig tree, a peach tree, a blueberry tree, a walnut tree and a almond tree. I am saving up now for a large freeze dryer. I have many preserved items in my home following you recipes. You have brought out the farmer, gardener, cook and a preservationist in me. I once was scared I would fail but you taught me failure is sometimes a good thing. I have accidentally stumbled across some awesome recipes. I just wanted to say thank you and I look forward to learning with you.

[@phylliskumi4355]

Wow. I am impressed

[@TeamBroccoli]

Let the fun begin! 🎉

[@dianedalrymple7711]

Becky, I give you so much credit for always trying something new. You are never intimidated by a recipe! Everything turned out great❤

[@musicmomma39]

I love how you are so conscious to use use every part of whatever you are preserving

[@hc3021]

Becky, you’re so wonderful to watch, I can see why your videos get so many views. There are too many homesteaders on youtube that have no idea what they’re doing and are “winging it” and it shows, yet here you are experimenting with new recipes with us following along, and still you’re more knowledgeable, because you obviously already know how to cook! Great video!

[@susanhamilton1707]

I think I would want 12 lemon loaves!! One for now and 11 in the freezer, give me a years supply! Then I would also need more to gift. I love lemon cake

[@chelleatjbmoe5915]

My cakes never turn out well

[@gwendolinecarrie3214]

Pound cakes like this freeze beautifully. I slice and wrap them individually and put them in my 'cake drawer' in my freezer. But I don't label them for fun so I never know what I am getting when I defrost a slice :) I have lemon, orange, almond or banana cakes in there :)

[@melissawheeler647]

Haha, just got done preserving 20lbs of Meyer lemons and 20lbs of Cara Cara oranges. Ended up making lemon curd, orange curd, 3 fruit marmalade (i added a couple of grapefruit), the honey lemonade concentrate, lemon zest, orange zest, frozen lemon juice and orange juice, a Cara Cara oranges cake, and frozen lemon wedges for cooking.

[@glendabreshears6030]

Wow. You really do a lot. You need your own KZbin channel. Sounds like you had a rewarding day.

[@christyhoehn8244]

You just HAD to top Becky, eh? lol

[@debirussell5175]

Hi Becky, with zesting the lemons, if you rub the zester on the lemons instead of the lemons on the zester, sort of upside down! So you hold the lemon and rub the zester on the lemon, you can see the pith a lot better, hope you understand and put it to practice because it is really a lot better and easier. ❤❤

[@forlindy12]

Yes,this process is better for zesting your lemons,limes and oranges. The zester is made to work from beneath,not on top.

[@Catbooklady56]

I've tried this and I find it harder.😢

[@SandraLane-qc6io]

I was going to suggest the same thing. Much easier and faster.

[@robinvarnadoe8429]

Yes definitely hold the lemon and run the zester upside down over the lemon so the zest collects on top and you can see the pith on the lemon without having to flip the lemon over constantly to look at it.

[@denisekeller249]

@@Catbooklady56I’m with you…I find it much slower doing it that way.

[@yvonnegillan3004]

You were wise to switch pots when making the marmalade. When I made my first batch of lemon marmalade years ago I used my large Le Creuset pot and the acid in the citrus ate off all the enamel from the inside of the pot! Stainless steel is the better choice, for sure.. Love the meyer lemons. We live about 50 miles north of you and we have a dwarf meyer lemon tree (potted) which we moved with us from California. It spends the cold months in the greenhouse and does very well in the Spring , summer and fall outside in full sun. Yes, you can grow one in Washington State!

[@katherinez9654]

You can take all of the peel, freeze dry it all and powder it. It’s wonderful. Then you save the pith that has so many healthy benefits for your arteries and veins. I then juice the lemons. I’m 63 and when I was growing up my mom used to make orange marmalade, sometimes with pineapple. You making it makes me be able to even smell it. 🤗

[@stewartnelsn]

Hi Katherine

[@melissahawkins5120]

My Mom had a Myer lemon tree that just produced the most lemons ever. The best Lemonade by far. She made many many recipes from them. Delicious. Bobby Flay loves using them in his recipes also.

[@melissahawkins5120]

The Marmalade looks delicious. I love Marmalade on toast. One of my very favorites.

[@DemocracyorDie]

What do you do with the pith?

[@chelleatjbmoe5915]

​@@DemocracyorDie yes how do u use it

[@trinityr7357]

If I may give you a tip, when I use baking paper I secure them with mini clamps. You no longer have to worry about it sliding😁

[@MaryellenBoudria]

Get a prettier loaf as well. That’s why I don’t crinkle the paper!

[@carlynsykes6053]

Brilliant! I already keep lots of those larger metal binder clips in the kitchen instead of those large purpose made plastic clips that just aren’t that strong. The binder clips even double as hanging hooks like where my dogs chewed off the loops from my pot holders 😂

[@lollygee172]

Since i don’t have a food dryer of any sort! I just freeze fresh zest. Works great!

[@AcreHomestead]

Great idea!!

[@Litmom05]

❤

[@emy4116]

Becky, you have this way about you that I feel like you are talking to me personally. I feel like we are "friends" and you are just teaching me so much about cooking. I have cooked for years. I have had to learn how to recook due to food allergies. I have my own food blog. The way you cook, talk, and present is SO personable, pleasant, encouraging, and inspiring! THANK YOU for having the courage to get on camera and share your skills with us. Please keep on sharing with us!

[@Wanda6308]

Hello Sweet Becky. I wanted to take a moment and share some exciting news with you. We have growing in our back yard, two pear trees, 6 apple trees, 6 peach trees, 2 blue berries bushes and will be buying 8 more next week. strawberries, and in my kitchen, orange trees 4 different variety's, lime trees, lemon trees and grapefruit trees. Tonight, we planted a 6- foot sweet cherry tree. So when I saw you posted this video of citrus I was excited to see it. We are having so much fun. and My sister in-law lives on a farm and she said we could plant our vegetables there this year.

[@Wanda6308]

@@cynthiafisher9907 I live in Michigan, the citrus trees are in the house growing until temp is right outside then they will go out side but then brought back in during cooler weather

[@EmilyGOODEN0UGH]

Use a coffee filter in the sieve when straining citrus juice. You can wring out every drop, and the sieve doesn't get choked up and hard to clean.

[@charlottevincent78]

You can add whats left from your citrus projects and add it to a large jar with vinegar. Great for cleaning.

[@SecondMileJourney]

Becky I just want to be your friend, lol. You are so on the ball when it comes to preserving! I try so hard but don’t come anywhere close to the amounts you do. It’s so inspiring! Especially as a mom to a little one! I’m so impressed. All my kids are grown now and I STILL can’t hold a candle to what you accomplish! It’s truly amazing and encouraging!! May God continue to bless you!! ❤

[@jademarmalade890]

Hello from South Africa! You are my most favourite KZbinr by far! Super excited for your garden to get started in earnest 🎉

[@justplaintara9028]

Becky, I'm sure your kitchen and house always smell delicious but I can't even imagine how good it must smell with all of your citrus! Another great and useful video.

[@sonyarogersmissmagic8587]

Grind up your freeze dried lemon peel and make your own lemon pepper seasoning mix.

[@dlbrenny]

I just want to say that I absolutely love watching you in these videos. In the first video I watched you were making freezer meals and I was amazed at how efficient you are on these big cooking and preserving days. You are a beast in the kitchen!

[@lailana3325]

I have been a subscriber for almost 3 years now and I have to say, that this is one of my most favorit channels on KZbin. It is always a joy to see what is cooking in the kitchen or how the garden is doing. Thank you for putting out such wonderful content. Love from Denmark

[@chris109]

One other thing…You might also like to grow a kumquat tree in your greenhouse. I made marmalade with kumquats. Delicious! Also, the seeds are where the pectin is. So, once you get the seeds out of the kumquat or any other citrus, then you put them in a little cheesecloth type bag & add that to the fruit you’re cooking. That gives you plenty of pectin.

[@fussyrenovator7551]

They float to the top so you can just lift them out.

[@suegibson8914]

I didn’t know that thank you. 😃

[@plusimagestv]

I wish I were young again to have the physical stamina to do all these marvelous things. Well done Becky. I was an avid organic gardener which I learned from my father.

[@calistarlim3242]

For bulk zesting I like to use a sharp fruit peeler to take the most off, then use the chopper to grind it down to size. Saves a lot of time, effort and you can almost get the entire surface peeled.

[@keilany7522]

Hi, I was wondering if you would ever do some type of merch like the mug you showed or a shirt, jacket, or maybe even a gardening tip book with some of the tips and stuff you have learned over the years. ❤ Much love from Texas!

[@theimperfectpantry5936]

Hey Becca, If you peel the fruit with a vegetable peeler, you can leave the pith behind and freeze dry and throw in the blender, you can get the zest with about 1/4 of the work. I only learned that last year. It’s powder, not grated, so you use a little less.

[@BevLoveNlife]

That’s what I do too! So much time saved with convenience!

[@WildKraftyAotearoa]

Fantastic tip, thank you for sharing!

[@user-mc3tp5sd2z]

Becky, I hate to tell you because now you’ll make it more often, but I see you have a vitamix. You can make curd start to finish (and start is picking off trees) in 5 mins. Toss everything in and whip till 170 degrees F and it’s done. Makes for a quick and hostesses gift. It’s my favorite use for my vitamix.

[@cherylcabral4]

That is how I make my ice cream base. No more tempering egg yolks.

[@user-mc3tp5sd2z]

@@cherylcabral4 isn’t the vitamix great? Worth every penny imho. I’m sorry I waited years to buy because of the price.

[@cherilouie4608]

My mouth is WATERING for all of it! Especially for the lemon loaf. You are a professional!

[@ShakinaRiley-v1j]

So wonderful to see Becky doing a presentation that I have seeing her do before. Don't know if she as ever did this in the past. Blessings to you Becky. And blessings to all those who is watching like I'm❤❤👍👍

[@nancypatterson374]

This was a great learning experience for me Becky, thank you! There’s nothing that sounds better than hearing the lids pop sealing your hard work for the future food you feed your family ❤❤

[@alishakiger2503]

Our farrier also brings a microplane to trim our horses hooves. It very much looks like grating Parmesan. Finishing concrete is also very similar to decorating cake.

[@marilynmiller9864]

I know this is after the fact but you can use a carrot peeler and peel the rind from the lemon then blend it. So much easier and faster. When I make lemon curd I use my food processor. Start by putting the sugar and lemon rind together and process until it's a fine sugar, add your butter until creamy then your eggs. Lastly add your lemon juice and pulse on low to mix. Pour into your pot and cook over medium heat to 170° Voila!

[@lindahyatt5154]

My daughter worked for an English tea house when she was about 18.They made so many goodies from scratch including lemon curd. I haven't had it for a very long time, but sounds so good. .

[@Kamargeree]

Good tip

[@luvinggod3]

The processor method was how I made mine too. But either way it is so delicious, I made the curd for a cheesecake recipe and oh my if you love lemon you should try putting a half layer of your cheesecake batter then the lemon curd and the last of the batter, serve with a raspberry purée if you like.

[@helenethorn]

I always chop my oranges by running them through the meatgrinder, gives a nice fine texture with small pieces of rind!

[@kimberleycurrie3156]

My little scottish granny always peeled the orange skin off the fruit, without the pith, and cut it in 3mm strips, so that you could see it in the final product. She always said not to include the pith because it makes it really bitter. I dont know if marmalade and scottish marmalade are different though 🤔, either way yours looks great.❤

[@stephaniecrowder6966]

Marmalade recipe- make a sugar or shortbread cookie, spread tops of baked cookies with marmalade, drizzle with dark chocolate, and sprinkle with almond slices before chocolate sets up. Delish!

[@bevp6834]

Lemon curd made in an instant pot is so very easy and delicious. I’ve made it several times. The recipe is easily found online and freezes beautifully. The instant pot allows you to multitask (your favorite thing to do) and it does not curdle! Love your videos and watch them all.

[@rachaelwerner4247]

Care to share the recipe please?

[@shannonslayton2903]

I also make citrus curd in the microwave! So easy. I searched a recipe on the internet.

[@carolynturk-hu7je]

Instead of throwing away the few "big" pieces of peel, put a knife to them and add them back in. Because my parents grew up during the depression, I grew up hearing the phrase, "waste not, want not" alot. Even only cutting off the very small end of an onion, orange, etc as to "get everything I have coming to me"(my Dad's words, and he passed away in 2002). So try to be "frugal" and not wasteful any chance I get in honor of my parents. My folks direct composted coffee grounds, egg shells, and veggie waste and always had "voluntary" plants come up to direct sow and enjoy wonderful tomatoes, peppers, zuccini, etc! Magic! 😊❤️

[@judyweber9855]

I empty the frozen lemon juice cubes (I have a Meyer lemon tree) in a freezer bag, just like you do the ginger or garlic. Then you can take a lemon puck out when you need it. Another option, would be to freeze quantities for your favorite lemon dish, half pints vs pints etc.

[@user-mc3tp5sd2z]

Yes, I do the same. Plus, cubes + room temp water + sweetener, stir = instant fresh cold lemonade.

[@kjanderson30]

Every time I am in the kitchen I bring up something from your videos to my family!! I might have to go buy some lemons this weekend. I love your channel!!

[@essendossev362]

I am SO into this specific preservation project! It's great to watch you tackle something that I want to try myself eventually!

[@articowl2]

I bought those plastic containers using your link in a former video and I love them. They wash well and can be used over and over. The seal is nice too. Love your videos ❤

[@carolynturk-hu7je]

Pavlova always looks so cool and yummy when I see it on baking shows!😊❤

[@hilmaallen1302]

I am in UK, so when my mum used to make marmalade, she always peeled the orange rhyme, very thinly sliced it up by hand, and then she’s took off the white of the orange and just have the segments and she with only cook the rhyme and segments for the marmalade. Some time she would do this with only lime, also. That was my dad’s favourite.

[@yvonneleach9650]

I either put the citrus rinds with the zest (like your Meyer's and limes) and blend them with white vinegar or soak them in vinegar then sieve out the pulp (cheese cloth works well) and use it as a citrus cleaner.

[@sharakirkby2744]

When I make candied fruit from lemons iranges I cut the rind without the white part. I boil the pieces in water for a few minutes about 4 times. I change the water every time. The rind is still fragrant but no bitterness.

[@danne1966]

A Friday evening with Becky learning how to make lemon curd yummy!!

[@melysaanne]

Meyer lemons are the best IMO. I have 2 trees.. I live in Central Texas. One year, I got upwards of 52 lemons on one tree, and it grows in a huge container. I had never made any kind of jam/ jelly or marmalade until last summer when peaches were at the height of harvest. Inspired by you, Becky, I purchased the Ball canning book your MIL loans to you and began my first attempt at preserving. I made Peach Orange Habanero jam (kind of like marmalade bc I added orange zest). It wasn't hot but just a hint of spice on the back of the tongue. Absolutely delicious!! I frown everytime I have to reach for a new jar. I only made 7 pints. But I will definitely make more this summer. Thank you for the inspiration!!

[@lyndseybeaumont7301]

You can peel some of the pith from the rind and put it in a cheesecloth or muslin bag with the pips as that’s what contains the pectin. It can be removed before you add sugar. Also, to reach setting point, I usually put my plates in the fridge before I start. When your peel is cooked and you add the sugar, let lightly simmer for the sugar to dissolve. That takes approx 20 mins. Then , the best thing is to boil the marmalade rapidly for 10 minutes and test it for setting point on your chilled plates. Just keep boiling for 10 min periods until it sets. If there is lots of pectin in your jam or marmalade it can reach setting point very quickly. Jam and marmalade making is really fun. I used to get the chance of lots of cheap fruit at one time. I made so much jam etc, that I was running out of people to give it to lol xx

[@bonniesteffens2454]

I’m a marmalade maker and I get the peels off of the orange and use a canning lid to scrape the pith out, it works great ❤. It’s the pith that causes the bitter as you know. You are such a sweetheart and I love your videos! The canning lid trick was a game changer for me ❤

[@nzessmam]

🇬🇧 Also if you like lemon cake try Mary Berry’s lemon Drizzle cake recipe - it’s just how my Mum (and me) used to make it. It’s delicious

[@gizmo9067]

Good morning Becky I love the fact that you scrape your bowls clean! I was raised by a woman that was raised during the depression so scraping everything was important in the kitchen. ❤

[@lindafinch4967]

These are my favorite videos of you. You're so great at trying new things. It's really fun to watch how everything turns out. The lemon pound cake looks delicious!!

[@willworkforyarn4893]

I love lemon cheesecake with lemon curd on top!

[@jaynegossett6638]

When I made marmalade I carefully peeled the oranges and removed any of the pith, finely sliced the rind and soaked them in the orange juices over night in the fridge. When testing for doneness, put the plate in the freezer for about 15 minutes and put the hot liquid on the plate then put back in the freezer, but you did good for your first try, congrats. I mix orange marmalade with tomato paste for the topping on my meatloaf.

[@inabates8919]

I’m an extremely BIG FAN of stainless steel, so I’m very happy to see you slowly changing over.

[@carolyngregory9354]

Great, great video, Becky. You never cease your amaze me at your culinary skills. Until next time……….

[@dianntuthill8113]

Hi Becky Furnu, we have several lemon trees here. If you want a seedless lemon, look for the Bearss lemon. It is a bit milder than the seeded lemons and has a slight yellow green flesh. I am no expert but that is what we find from our trees.

[@SallyMayBaby]

Marissa from "Food in Jars" (love her) has a great recipe for lemon jelly. It is so good, especially on sourdough toast!

[@AcreHomestead]

I'll check it out! Thanks!

[@madeleineportuondo1]

There are these packets you can buy now called True Lemon, they also have lime, grapefruit and orange. It is mostly just citrus juice plus zest, freeze-dried. They have them on Alaska Airlines to add to drinks. I usually get a seltzer and True Lime. I bought a variety for personal use and they are pretty useful for all kinds of applications when you are out of citrus. That could be a fun project for future citrus projects.

[@artemisfowl66]

Beckie is preserving. Oh wow! Such a treat. 🎉

[@pamsam8933]

My mother used lemon juice to make buttermilk too. I miss her so much. Thank you for reminding me of that precious memory. 🥰 And one of my favorites is salmon with orange marmalade sauce.😋

[@peneloperoberts9584]

Marmalade is traditionally made with a bitter orange variety called Seville oranges. A taste of bitterness as you experienced, is perfect! Congrats!!

[@CrazyCrafter-le9ge]

I have done both orange and grapefruit marmalade. The orange will always have a hint of bitterness. The grapefruit was suprising. I used ruby red grapefruit and followed the recipe that used to be in the Ball powdered pectin insert. It tasted like old-fashioned orange slice candy. My mother really enjoyed it.

[@cindymoore9096]

Something to maybe add to your next citrus preservation day is lemon confit. (There are various types and methods, but I’m talking about the kind made the same as garlic confit.) Marisa at Food in Jars shared a contributor’s nice, easy small batch recipe that’s just lemons, olive oil and optional herbs/spices.

[@VagabondAnne]

Thank you for this! I have 3 lemon trees loaded with fruit, plenty of olive oil, and I love Food in Jars!

[@ConstanceMiller-x8d]

2nd replay Becky you can take your frozen juice outof the molds and put the cubes in a freezer plastic bag to be able to use one at a time then your mold is free to use for other liguids, You won't have to thaw out a pint container to freeze in your molds . 😊😊

[@margaretcopeland5029]

Be sure to save the peels from your organic citrus. If you live in a low humidity area the peels will dry quickly. You can make a wonderful selection of dried citrus powder, so easy in a good powerful blender like a Vitamix. I use these "powders" to add flavor to almost any dish. It's a sad thing to throw them out. I have orange, lemon, lime, tangerine etc. Worth the small effort. If you want to make a woo-woo powder, do the lime rinds with some dried at the same time jalapeño.

[@rachaelwerner4247]

That’s along my thoughts too! Lime and jalapeño salt❤

[@ConstanceMiller-x8d]

I live in Southern California and have a Meyer lemon bush and a regular lemonbush that was a tree planted 50 years ago that my husband cut down and did not dig up the stump both are the perfect height (no ladder needed)I also share with family and friends. What Iwould love to know is why when I freeze the juice does it taste bitter after it's defrosted and I want to use it . Back to Becky I LOVE LOVE watching all her videos. What an amazing young woman!😊

[@madisoncorona5040]

Becky, I love your personality and your videos. Hope you have a good weekend with your family. ❤

[@marlies7444]

Oxo makes a cirus peeler/zester. You can peel the outer layer in bigger pieces. Probably would speed up the proces, and can be freeze dried in a bit larger pices, and still be pulverized after. It also makes those long zested strips.

[@katiegarcia8255]

Oh my! Becky this looks delicious! We had a little tea room in my town that served the best lemon curd with scones. They have since closed, so I may just make my own!

[@toniabrock7677]

Becky, once your cubes are frozen pop them into a freezer bag. Then you can refill with more juice. This will save you from needing to thaw pints then fill your tray and freeze.

[@stephanierobuck8136]

Our citrus trees exploded this year. Something you may enjoy canning is your own sweet and sour concentrate for cocktails. We tried it this year and it is delicious 😋

[@christinedauzat6077]

Becky, YOU ROCK!!! I have never attempted canning but always wanted to. You have inspired me so much that I started to dabble in some things. I’m still purchasing the equipment one piece at a time that I need to help with this process. Thank you so much for sharing your techniques. You’re an incredible teacher 😊

[@AuntBAS]

Amazing citrus preservation! God bless you Becky. I can’t wait to get back into the grow room and see what amazing growth has happened and see if the stratifying worked. Always interesting content ❤️🙏

[@sheilaMagilicudy]

Marmalade is fantastic! I do a lot of it just before Christmas and give out as gifts to my neighbors and the aroma is incredible.

[@SoilToSoul]

Nice! I am currently canning 7 quarts of chicken & stock right now, perfect timing to watch Becky in the kitchen! Using the extra that wouldn't fit into the canner for homemade chicken noodle soup tonight for dinner!

[@katieirvin7088]

Love love citrus! I’m a pastry chef, and my favorite way to cut the bitterness in a marmalade is to simmer the fruits in water for about 15 minutes, rinse and repeat. Then add your sugar.

[@SharynM420]

save your Meyer lemon seeds and grow your own! I have 3 lemon trees one from a grocery store the other 2 are from Italy that a friend brought back. My trees aren't producing yet but hopefully in a year or 2. Loved watching this. Now I know I can freeze my juice!

[@KatMa664]

If you put the plate in the freezer first, and then pour the jam on it and then run your finger through it. It works a lot better. I generally put three or four plates in the freezer so that I can continually check to see if it’s finished and you get an instant reading.

[@miyeipark4032]

I made marmalade once, however I separated the peel first then scraped the pith off to leave the fruit pulp. I think it turned out great, but it was VERY labor intensive. I would guess the pith is what is making the marmalade bitter, but it's so much work that if you don't mind the bitterness, it's waaay easier to just process them like you did!

[@rebeccaplumlee9601]

1 year i was given sooo many limes & i began making limeade! I took & still take, chopped up fruit & blend, strain, put back in blender & strain 2 more times, last time i added 2 cups sugar. Made the BEST ever limeade. I had a very picky brother-in-law who would bring me limes often years later. We got spoiled

[@sgibson5797]

Pure grapefruit marmalade was a family regular first made by my first husband who was English. His elder daughter took up the cudgel when he passed.

[@colettebishop2173]

Nice. I have made it with pomelo too, which has an almost floral citrus flavour.

[@lorenstribling6096]

I freeze lemon juice in ice cube trays and add 1 cube to a cup of hot tea or glass of iced tea for a little bright flavor. Your lemon loaf looks delicious. I LOVE lemon cake.

[@aliciadupuy9228]

I would suggest looking up a quick vid to see how pros zest citrus. Not a big deal on one-off lemons, but with a pile that big, it could save some time

[@1RodeoMom]

I have juiced, zested my lemons and frozen in silicone ice trays a tablespoon per. This has worked so well for anytime I need fresh lemon. I have done this to limes as well and have them in my freezer ready. I have not FD'd them.

[@DFT12394]

You ARE a professional! Don't underestimate yourself. ❤❤❤