Homemade Organic Meyer Lemon Marmalade without Pectin

Here’s What You’ll Need:

  • 5 lbs. organic Meyer lemons
  • 6 cups organic cane sugar
  • 8 cups unchlorinated and unfluoridated water

Here’s How I do it:

  1. Roll the lemons and zest them; Reserve the zest for another use.
  2. Halve the lemons; Squeeze the juice into a jar and reserve it in the fridge.
  3. Place seeds in a homebrew tea bag and tie the top securely.
  4. Place the peels, 8 cups of water and securely tied bag of seeds in a large stockpot and bring to a boil.
  5. Reduce heat, cover and simmer for 1-1/2 hours or until the peels are soft and translucent.
  6. Pour the contents of the stockpot into a colander over a large bowl to collect the lemon pectin.  (Lemon stock is lemon pectin.)
  7. Push the cooked peels to extract the most liquid pectin possible.
  8. Scoop out the mush from the shells with a spoon.
  9. Use a food processor to chop or slice the peels in any way you wish.  Use as much or as little peel as you’d like.  (I like to use all of the peel.)
  10. In a clean stockpot add the lemon pectin, peel, lemon juice and sugar.
  11. Turn the heat to high and bring to a boil.
  12. Boil the contents rapidly for about 20 minutes and check for the lemon marmalade to set.  It will set at 220° Fahrenheit.  When it coats a spoon, it’s time to take off the heat and ladle into sterilized jars.
  13. Enjoy!

Homemade Organic Peach Butter with No Pectin

I completely tried something new when I made this and it worked out beautifully!  This is really a smooth jam that spreads just like butter.  I read somewhere that fruit butters have more fruit to sugar content than most jams.  I like this recipe a lot! Here’s What You’ll Need:

  • 10 or so organic whole peaches with skins left on, chunked [5 cups of organic peach puree]
  • 2 cups of organic cane sugar
  • 3 Tbsp organic lemon juice

Here’s How I do it:

  1. Puree the peaches until smooth; No one will know that the skins are in there.
  2. Add the peach puree and sugar to the bottom of a large,heavy-bottomed stockpot.
  3. Heat the mixture to 220° Fahrenheit as that’s the stage where it will gel, stirring often.
  4. Place the butter into hot, sterilized jars leaving 1/4″ headspace.
  5. Follow the proper water-bath canning procedures.
  6. Enjoy!

Homemade Organic Peach Jam without Pectin

I have adapted this recipe slightly from Growing a Greener World.  There’s a video on how to make jam if you’re new to making your own jams at home.

Here’s What You’ll Need:

  • 6 cups organic pitted, chopped peaches(with skins on)
  • 3 1/2 cups organic cane sugar
  • 3 Tbsp. freshly squeezed organic lemon juice or organic bottled lemon juice without synthetic additives

Here’s How I do it:

  1. Place the chopped peaches, lemon juice and sugar into the bottom of a heavy-bottomed 6-8 quart stainless steel or enamel stockpot over medium heat.
  2. Stir ingredients until well combined.
  3. Bring the mixture to a boil over high heat, stirring constantly.
  4. Turn the temperature down to a simmer and allow it to set, stirring constantly.
  5. The mixture has set once it’s reached 220° Fahrenheit (use a candy thermometer to check) or passes the *wrinkle test.
  6. You may either can this jam or freeze it.
  7. Enjoy!

*Wrinkle Test: Place a spoonful of the jam onto a chilled plate and set it into the freezer for 2 minutes. Then use your finger to press into it from the side. If it wrinkles, it is ready to can. If not, keep cooking and try again in a few minutes.

Homemade Organic Apricot Jam without Pectin

I have adapted this recipe slightly from Growing a Greener World.  There’s a video on how to make jam if you’re new to making your own jams at home.

Here’s What You’ll Need:

  • 6 cups organic pitted, chopped apricots (with skins on)
  • 3 1/2 cups organic cane sugar
  • 3 Tbsp. freshly squeezed organic lemon juice or organic bottled lemon juice without synthetic additives

Here’s How I do it:

  1. Place the chopped apricots, lemon juice and sugar into the bottom of a heavy-bottomed 6-8 quart stainless steel or enamel stockpot over medium heat.
  2. Stir ingredients until well combined.
  3. Bring the mixture to a boil over high heat, stirring constantly.
  4. Turn the temperature down to a simmer and allow to set, stirring constantly.
  5. The mixture has set once it’s reached 220° Fahrenheit (use a candy thermometer to check) or passes the *wrinkle test.
  6. You may either can this jam or freeze it.
  7. Enjoy!

*Wrinkle Test: Place a spoonful of the jam onto a chilled plate and set it into the freezer for 2 minutes. Then use your finger to press into it from the side. If it wrinkles, it is ready to can. If not, keep cooking and try again in a few minutes.