So. I had a bag of mixed citrus: navel oranges, juice oranges, tangerines. I juiced them all and saved the peels for candied citrus peel. (I have a bag in the freezer and once it's big enough, a' candying I will go.) They yielded two cups of juice. Then I had six lemons, of which I juiced four yielding one cup of juice. Rinds in the freezer. The last two were well chilled and I sliced them in the food processor using the fine slice disc. Adding the juice and pulp together yielded four cups. I chose not to macerate and put it all in my pan with one tablespoon of fennel and a chunk of peeled ginger, sliced in thick rounds. Bringing it to 220 degrees was quick. When I knew it was close, I skimmed all of the fruit peels, seeds, and ginger, and a good deal of the fennel. Canned and processed ten minutes.
The jelly tastes outrageously good. I love fennel and lemon together. The ginger wasn't so evident—next time I might grate it. The set was not very firm; a tender set, but thicker than a glaze. The two lemons weren't enough, and it probably would have been good to bring it all to a boil and let it sit overnight. But, I'm impatient. This recipe gave me two full half pints, and one half pint just a hair too low to process. I'd like to point out that the jar pictured above was the fridge jar and was not processed!
Bonus: I saved the skimmed fruit. It's candied! I will chop it, fennel and all, and add it to a scone recipe. Maybe with some golden raisins.
What do you do with all this jam? Why, make thumbprint cookies, of course. Mine are a low-rent version, using my basic cookie dough that I keep on hand for emergencies. A classier and tasty looking version can be found here. I had been meaning to make these for a while!