I soon found this gem of a recipe that uses the white pith to make a pectin stock. I dutifully began to save all the white bits of any citrus I used. This I dub "stem to blossom end" jelly-making, in a nod to the snout to tail ethos of cooking. I saved pits, some peels and ends, and every time I juiced a citrus I would scrape off the innards and save the peels for candying, depositing the white parts to the freezer bag of pith. Pithy? Indeed. Pity? Non! Quite the contrary. I felt very resourceful, and, in using the whole fruit, I felt I was appreciating it's whole being.
Finally, the other day, I forced myself to take stock of the freezer and use up the stuff I'd been hoarding. Number one on the list was the bag of citrus bits. A whopping 2 1/2 pounds had been culled! The recipes I was looking at asked for a bit less, so I upped the numbers and hoped for the best. Here's the online version that I found on a page of GardenWeb's harvest forum, a great place for interesting info if you can stand your eyes bleeding from scanning through all the comments.
Recipe adapted slightly. This yielded four cups of liquid. I froze two cups and used the other two in the following jelly recipe, also found on the above link.
2 1/2 pounds of white pith of citrus fruits
1 cup lemon juice
9 cups of water
Chop up all the pith in a processor, so they are uniformly pea-sized. Add liquids to pith in a pot (I'll let that joke pass by) and let sit overnight. In the morning bring it all to a boil. Let boil ten minutes. Cool and strain. The directions say you may process it for ten minutes, or freeze. I chose to freeze half and use the rest in this jelly. (Note the recipe is from 1931. I don't think processing is a problem, but that's me, and I'm no pro. Just so we're clear on that.)
Strawberry and Orange Pectin Jelly
2 cups orange pectin
2 cups strawberry puree
2 cups sugar
Boil until jelling stage of 220 degrees. Ladle into hot jars and seal. Process in boiling water bath for ten minutes. (Again, on processing, I opted to do so, but this is a recipe from 1931.)
I will admit that I used some inferior, store-bought strawberry puree to use in this recipe. I didn't want wait for strawberry season, and didn't want to spend much in case this was a bust. The puree had "natural flavorings" in it, so the strawberry scent was pretty intense, and therefore stood strong against the orange pectin. There's a definite orange taste to the jelly, and a slight but noticeable bitter bite. But it's not overpowering at all. The set is firm and jammy, and it's not crystal clear even though I strained the pectin twice. The puree was dark and opaque, admittedly. I wonder if I stuck to pith only, or left out the pits, or peels, what the outcome would be. I also wonder how it would work with other fruits. There's a bunch of experiments here, ripe for the taking, if you'll pardon me, and I think it would be worth your while if 1.) you had access to great local citrus or 2.) you do a lot of supreming of citrus fruit. I qualify for neither, at least until next winter, but if you try this, or have done so already, let me know how it comes out (or came out). And make it pithy, would you?