Last week via Twitter I read RWW's articles on food porn. Amateur food porn specifically. Smartphones with cameras have made it easy for many people to take a photo of their dinner from the food truck, the dimly lit restaurant or their own home. Most of these meals are pretty ugly on camera though they probably look delicious in person.
So, like any right thinking geek with a bit of tech and some time to kill, I sent them amateur food porn (Twitter link). It was my breakfast: slices of blood oranges with plain yogurt with lemon-kumquat ginger marmalade. It was delicious, but the photograph from the iPad was not stellar.
But the marmalade is amazing.
I looked at a number of different recipes when I decide I was going to make marmalade. In the end, I used the general formula: cups water equals cups sugar. Boil till gelled.
Meyer Lemon - Kumquat Ginger Marmalade
Ingredients
2 pounds meyer lemons
8 ounces kumquats
1-inch ginger, peeled and minced
water to cover
sugar to taste
Method
First peel the lemons. Cut the lemon peels into long thin strips and set aside. Peel as much pith as possible off of about half of the lemons and discard. For the remaining lemons, cut into thin slices and remove seeds. Add to a large non-reactive pot (I used my enamel-lined dutch oven). Cut the kumquats into small rounds. Remove seeds and add kumquats to the pot. Add the peeled and minced ginger (I could have used more ginger).
Add water to cover and then sugar to match. For me that was 6 cups each of water and sugar.
Boil over medium heat, stirring on a regular basis. Check the marmalade for gelling at 45 minutes and every 15-20 minutes afterwards. To check for gelling put a small amount of the marmalade onto a plate. If it is not runny after about a minute of cooling then it is ready.
This made about 3.5 pints of marmalade. I canned mine in my smallest pot (sadly, that made it a lot slower).
But delicious!
Yup, spread it on english muffins, add it to yogurt, put between in layer cakes. Everywhere!
