newjerseynewsroom.com

BY ANGELA DAIDONE

NEWJERSEYNEWSROOM.COM

Food labeling has come under very strict standards over the past few years, and that is definitely a good thing. At least we know what we're getting when we choose items in the market.

But have you tried to decipher some of language regarding preservatives in canned and jarred products? I think most will agree that, if one has the time and patience, home-cooked far surpasses any item found on the supermarket shelves.

Jams and marmalades are no exception. Yes, they take time to prepare. But nothing beats the taste of freshly simmered. The combinations are endless and here's the good news: you can control the amount of sugar, season according to your taste (not the manufacturer's) and your homemade batch will contain nothing chemical or artificial.

The following recipe is a variation of a marmalade concoction I found in an old book. Enjoy!

WHAT YOU'LL NEED

• 2 lemons
• 2 oranges (peeled)
• 1 cup fresh pineapple, chopped well
• 1 cup shredded carrots
• 2 cups sugar
• 1/2 tsp. cinnamon
• 1 pouch liquid pectin (which is natural fruit sugars packaged and sold for canning purposes)

HOW TO PREPARE

• Peel lemons; slice peels into very thin strips and set aside.
• Squeeze juice from the lemons (yields about 1/3 cup juice). Chop peeled oranges.
• Combine lemon peel, lemon juice, oranges, pineapple and carrots in a medium saucepan. Cook over medium heat. Add sugar and cinnamon and stir until sugar is dissolved.
• Bring to a boil and stir in pectin. Bring to a rolling boil for about a minute, stirring constantly.
• Remove from heat.
• When cooled, ladle marmalade into sterilized jars and keep at room temperature until completely cooled. Refrigerate for up to 2 weeks.
• If you're using a water-bath canning method, ladle marmalade into hot jars and process for 10 minutes. Once the seals are checked for air-tightness, jars will keep on a pantry shelf for several months. (If they last that long!)