Orange marmalade and the Demise of No-Spend January

Well, today we spent money – a lot of money.  After taking back the slippers that Joe bought for my Christmas present, we stopped at the Kobos outlet to look at coffee makers (Joe broke the carafe to his and is having trouble finding a replacement). They had a lovely clearance sale and while we were wandering around our eyes both hit the same item at the same time.  Joe looked inside and said, “It’s a Krumkake iron – an electric one”.  It was marked down from $60.00 to $20.00 so we decided to get it using the money we got back from the slippers.

Then we spied another possibility – could it be? – is it? – a lefse iron.  We looked and it’s actually a flat bread maker.  It has recipes for flat bread, tortillas, and wraps.  Will it also make lefse?  We decided to give it a try as we can’t get a replacement cord for Vina’s (MIL) iron.  This one will also make smaller lefse which might be nice.  So we shelled out an extra $40.00 for it – it was marked down from $80.00.

We did make up a little on our stop at the grocery store, getting $72.00 worth of groceries for only $5.99 using coupons and a giftcard.

When we got home from our shopping, I made orange marmalade from the left over Christmas satsumas and Joe took down the rest of the Christmas decorations. I was also able to finish the blueberry and black currant cordials, start a batch of berry wine, bake an orange cake, make a pan of kefir brownies and a batch of bailey’s hazelnut and chocolate pudding.  The kitchen cabinets are about half cleaned out and rearranged and I put up chalkboard contact paper in the pantry cabinet.

I also began the breadmaker sourdough experiment today……..

Orange Marmalade

(from Alton Brown’s Recipe)

  • 1 3/4 pounds oranges, 4 to 5 medium ( I used 9 satsumas)
  • 1 lemon, zest finely grated and juiced
  • 6 cups water
  • 3 pounds plus 12 ounces white sugar


  1. Wash the oranges and lemon thoroughly. Cut the into 1/8-inch slices using a food processor.
  2. Place them into a stainless steel pot adding the lemon zest and juice and the water.  Set over high heat and bring to a boil.
  3. Reduce the heat and simmer, stirring frequently, for 40 minutes.
  4. Add the sugar and stir the mixture continually, until it reaches 222 to 223 ºF or sets on a cool plate.
  5. Put into hot  half-pint jars and process for 20 minutes in a steam canner.

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