I made the Clementine Marmalade. . . .and. . . it's delicious!
I say that in case you know that this was a trial for me, I don't usually care for marmalade, but gave it a whirl, anyway. I'll have to make scones sometime soon, so I can properly enjoy this golden gooey-ness.
My brothers will be pleased that I made bottles of Pickled Papaya. My Family will remember Cecelia Manley. She was a lovely, sweet girl, who befriended us when we lived on Guam. She taught all of us a great deal about the Guamanian lifestyle. She also taught me to make Pickled Papaya. I wonder if she remembers us as fondly as we do her. . .
Mmmmm . . . Papaya yumminess. Thank you, Cecelia.
I had such a nice day. I didn't necessarily accomplish the things that were on my list for the day, but there weren't any pressing issues, and I had such a nice day.
In a medium saucepan, over medium flame, combine vinegar, pickling juice from the jar of banana peppers, sugar and pepper corns. Heat just to simmering, making certain that the sugar is completely dissolved. Remove from heat and set aside.
Distribute the banana peppers evenly among the jars (this should be about 4 or 5 per quart jar).
Alternate filling the jars with the papaya and onion slices. (I mean add a few onion slices, then a few papaya slices, then a few onion, an so on . . .)
After the jars are filled with the fresh produce, carefully pour the vinegar mixture until it covers all of the fresh ingredients. If you run a little short, you may add more vinegar; or if it just a tiny bit short, a little water to finish topping off. Important Note: I like to make certain that the liquid has cooled. Be aware of the potential for breaking the jars if you pour hot liquid over cold fruit in cold jars.
Seal jars with lids and rings, and refrigerate.
I found the Clementine Marmalade recipe on Recipezaar. They stated that it originally came from the book Preserving Nature's Bounty, by Francis Bissell. AND, it was delicious!