TUESDAY, JUNE 9, 2020
THE OBSERVER & BAKER CITY HERALD — 3B
HOME & LIVING
Making marmalade: A sweet way
to preserve pandemic memories
By Genevieve Ko
Los Angeles Times
Some people keep quaran-
tine journals. I’m preserving
my memories of this time
with, well, preserves. This
year, the sometimes over-
whelming abundance of citrus
that fi lls the trees in Southern
California feels like a lifesaver.
Marmalades take longer to
make than most jams because
you need to boil the citrus
skins into tenderness and boil
away the bitterness of their
pith. Once the sugar goes in,
the mix needs to cook again to
infuse the peel with sweet-
ness and thicken the syrup
into something spreadable. It
takes a few hours — which is
a good thing when trying to
pass the time at home on a
weekend.
And the results are as
delicious spooned on toast as
they are over grilled pork or
chicken.
CITRUS
MARMALADE
Time: 2 hours 30 minutes, plus
cooling
Makes 6 (half-pint) jars
Tangy and loaded with
candied peel, this marmalade
is as delicious on toast as it is
over grilled pork. The tastier
ROSES
Continued from Page 1B
Our native wild roses are
pink. We have several locally.
• Rose gymnocarpa — the
bald hip rose
• Rose nutcana — the
a steady simmer and cook,
stirring occasionally, until the
fruit peel is very soft, 40 to 45
minutes.
3. Meanwhile, bring a large,
wide pot of water to a boil.
Using tongs, carefully lower
6 (half-pint) canning jars into
the boiling water. Immerse the
ladle or spoon you’re going to
use for fi lling the jars too. Boil
for 10 minutes, then drop in the
jars’ lids and remove from the
heat. Keep everything in the
hot water until ready to use.
4. Raise the heat under the
fruit to bring the mixture back
to a rapid boil. Clip in a candy
thermometer if you have one.
If not, put a large metal spoon
in the freezer. Add the sugar
and stir carefully to evenly
incorporate it. Continue boil-
Genevive Ko / Los Angeles Times-TNS ing and stirring often until the
mixture reaches 220 degrees
Citrus marmalade on toast.
F for a runnier marmalade or
223 degrees F for a stiffer one,
and lemon in a colander. If
and peel, into a ¼-inch dice,
25 to 30 minutes. To test its
the fruit, the better the mar-
discarding any seeds. Transfer doneness without a thermom-
malade, so use citrus you like they have wax on them, turn
your kitchen tap to the hottest
the cut fruit and any accumulat- eter, drop a dollop onto the
eating fresh. Stick with one
setting
and
run
the
hot
water
ed juices to a large saucepan.
spoon from the freezer. Let
or mix and match whatever
over
them
while
shaking
the
2. Using a Microplane grater, it sit for 15 seconds, then tilt
you fi nd.
colander. Whether waxed or
zest the lemon directly over
the spoon. That will be the
unwaxed,
run
cool
water
over
the cut fruit. Squeeze the juice consistency of the fi nished
2¼ pounds sweet citrus, such
the citrus while scrubbing them from the lemon and add to
product. A stiff marmalade
as oranges, clementines,
the saucepan. Add enough
won’t budge and a looser one
mandarins or a combination with a vegetable brush. Drain
well, then trim and discard the water to cover the fruit, about 6 will move like lava.
1 large lemon
stem ends of the sweet citrus; cups, then bring to a boil over
5. Transfer the jars from the
5 cups granulated sugar
reserve the lemon. Cut the
high heat. Reduce the heat
hot water to a clean kitchen
towel on the counter. Shake
1. Place the sweet citrus
sweet citrus, including the pith to medium-low to maintain
out any water inside, then
divide the marmalade among
the jars with the sterilized
ladle, fi lling them to ½ inch
from the top. If any spills onto
the threads, dip a clean paper
towel into the hot water and
wipe off any stickiness. Screw
on the lids until just tight.
6. If you have a jar rack or
other metal rack that fi ts in the
pot, center it in the hot water.
Otherwise, push a clean kitch-
en towel against the bottom of
the pot. Bring the water back
to a boil, then carefully lower
in the fi lled jars with canning
clamps or tongs, making sure
they don’t touch each other.
The water should be at least
an inch above the jars. If not,
add more.
7. Boil for 10 minutes, then
remove from the heat. Using
the clamps or tongs, carefully
transfer the jars back to the
kitchen towel on the counter.
Let stand for at least a day
before opening. When the jars
are room temperature, label
with the date and the types
of fruits you used. As the jars
continue to cool, you should
hear the lids pop. If any don’t,
that means they didn’t seal
properly and won’t be shelf-
stable, so transfer those jars
to the refrigerator after they’ve
cooled to room temperature
and eat within four months.
Nootka rose
• Rosa woodsii — woods or
woodland rose grows east of
the Cascades
• Rosa pisocarpa — swamp
rose or cluster rose grows west
of the Cascades. It has small,
straight thorns.
Wild roses are tolerant
of partial shade or full sun,
drought to some extend, and
most kinds of soil — even clay.
If you have garden ques-
tions or comments, please
write to greengardencolumn@
yahoo.com. Thanks for reading!
BAD FOOTBALL
• Rose rubiginosa or Rosa
eglanteria — the sweetbrier
rose, has apple-scented foliage,
pink, fi ve-petaled fl owers and
small thorns. It is not a native
but grows well here. Its foliage
can scent your whole yard of
an evening.
the money to send me to Eugene to
see two lousy teams.
Continued from Page 1B
Brooks told me after a 1-2 start
Astonishingly, Oregon State went in 1994 that he wouldn’t be sur-
more than a quarter-century with- prised if he was fi red. The Ducks
out a winning season, from 1971
had just lost at home to Utah 34-16
through 1998.
and Brooks heard the boos echo-
Oregon had plenty of struggles,
ing through half-empty Autzen
too. The Ducks had a couple of win- Stadium. But the Ducks won eight
ning seasons early in Rich Brooks’
of their next nine games to win the
tenure but the program slid back.
Pac-10 and earn their fi rst trip to
Brooks was a terse guy but we got the Rose Bowl since 1958.
along pretty well.
Oregon State brought in coach
At the Hayward Banquet of
Joe Avezzano, who spent six seasons
Champions one year, I introduced
trying to and failing to succeed
him to my fi ance (now wife).
with the wishbone. With few passes
Without a blink, he told her, “You thrown, at least the games were
have my deepest sympathy.’’
quick.
One day I’m sure Brooks would
That wasn’t the case for Avez-
like to forget was Nov. 19, 1983. His zano’s successor, Dave Kragthorpe,
Ducks and Oregon State slugged
who liked to have his teams throw
out a 0-0 tie, an outcome that epito- the ball all over the fi eld. Sadly, the
mized the two programs’ struggles. results were often a 40-something
Alas, I wasn’t there. My skinfl int to 20-something loss as faithful fans
bureau chief didn’t want to spend
huddled in a cold rain.
• Rose canina — dog rose.
It has hooked thorns and un-
scented foliage. This is also not
a native but grows well here.
The non-natives can become
invasive. In most cases natives
have straight thorns and non-
native thorns are curved.
I was so happy for those long-suf-
fering Beaver faithful when Dennis
Erickson brought Oregon State to
the 2001 Fiesta Bowl and trounced
Notre Dame 41-9.
In 1998, I transferred to Phoenix
and a year later found myself cover-
ing the NFL Cardinals.
The Chicago Cardinals were
charter members of the NFL. They
moved fi rst to St. Louis, then in
1988, to Arizona, where the fran-
chise toiled mightily to even achieve
mediocrity.
Over a 20-year span, the Cardi-
nals had one winning season. That
was 1998, when quarterback Jake
Plummer led them to a 9-7 season.
They even won a playoff game at
Dallas before getting routed by Min-
nesota.
I took over coverage of the team
in 1999. My bosses said it was an
“up-and-coming’’ franchise. The team
followed with eight straight losing
The simplicity of a wild
rose’s fl at, 5-petaled fl owers
adds a sweet innocence to
your yard. Not to mention the
thicket formed by the bush
becomes a fortress to protect
birds and their nests from
predators.
seasons.
Owner Bill Bidwill had a hand-
shake deal for a new stadium when
he moved the team to Arizona in
1988. But that plan never reached
reality. The Cardinals, often in
scorching heat, played at Sun Devil
Stadium, where a smattering of fans
watched from metal bleachers.
Dennis Green was the fi rst coach
in the new stadium, but his teams
were still losers.
His time in Arizona is most re-
membered for a Monday night game
against Chicago, when the Cardinals
blew a big lead and lost.
At his post-game news conference
he pounded the podium and shouted
“They are what we thought they
were and we let them off the hook.’’
You can fi nd it on You Tube.
Well, the Cardinals got better,
thanks in large part to the new
stadium and the money it brought
in. Under coach Ken Whisenhunt,
Arizona won the NFC West with a
9-7 record in 2007, then mounted an
improbable run to its one and only
Super Bowl (losing a thriller to the
Steelers).
Bruce Arians, a delightful man
with a colorful vocabulary, won a
franchise-record 50 games in his
fi ve seasons as coach before retiring
(only to come back in Tampa Bay).
But in came Steve Wilks for one
season, and Arizona went a league-
worst 3-13 in 2018.
I was back in my wheelhouse,
covering a losing team in my fi nal
season on the job. It was a fi tting
way to say goodbye.
Bob Baum retired last year after
43 years with The Associated Press,
23 in Portland and the last 20 as
senior sports writer based in Phoenix,
Arizona. He lives in Island City with
his wife, Leah, their four cats and two
dogs.
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