Name: Sweet Orange Marmalade
Yield: 10-8 oz jars
Ingredients: 2 pounds lemons; 2 pounds Valencia oranges; 8 cups sugar (3 1/2 pounds); 1/4 cup fresh lemon juice; Ten 1/2-pint canning jars with lids and rings, sterilized in boiling water

JFM Is Getting A Little Sweeter

This month we welcome our newest vendor, Honeycomb Heroes!

After 20 years of serving in the military, the owners of this small business decided they wanted something to work on that would keep their family sticking together. With (only) 300 hives, the local business is able to pay great attention to detail and practice organic methods in treating their hives. It’s their goal to provide only raw honey and 100% local beeswax.

Why choose to buy local honey? Besides helping our local economy grow, honey has great health benefits. When you purchase local honey, you’re building your immune system and creating antibodies to help fight against those pesky sneezes during allergy season!

How?
When local bees carry pollen from flower to flower and bring it back to the hive, the honey mixes with the pollen. When you consume it, your body becomes more accustomed to the local pollen!

You’ll find Honeycomb Heroes available most days in the rear of the main building. They’re currently selling Wildflower, Orange Blossom, Pepper and Creamed Honey.

Get Cookin’ With Florida Oranges

Sweet Orange Marmalade

Yield: 10-8 oz jars

Sweet Orange Marmalade

Ingredients

2 pounds lemons
2 pounds Valencia oranges
8 cups sugar (3 1/2 pounds)
1/4 cup fresh lemon juice
Ten 1/2-pint canning jars with lids and rings, sterilized in boiling water

Instructions

On Day 1, in a large nonreactive saucepan, cover the lemon wedges with 2 inches of water (about 8 cups). In another large nonreactive saucepan, cover the orange slices with 2 inches of water (about 8 cups). Let the lemons and oranges stand overnight.
On Day 2, bring the lemon wedges to a boil. Simmer over moderate heat, stirring every 30 minutes, until the lemons are very tender and the liquid is reduced by half, about 2 hours and 15 minutes. Pour the lemon wedges into a fine sieve set over a large heatproof bowl; let cool completely. Wrap the sieve and bowl with plastic and let drain overnight at room temperature; discard the lemon wedges.
Also on Day 2, bring the oranges to a boil and simmer over moderate heat, stirring occasionally, until the oranges are very tender and the liquid is slightly reduced, about 40 minutes. Let stand covered at room temperature overnight.
On Day 3, add the strained lemon-wedge liquid to the oranges in the saucepan along with the sugar and lemon juice and bring to a boil. Simmer over moderate heat, without stirring, until the marmalade darkens slightly, about 30 minutes; skim off any foam as necessary. Test for doneness: Spoon 1 tablespoon of the marmalade onto a chilled plate and refrigerate until it is room temperature, about 3 minutes; the marmalade is ready when it thickens like jelly and a spoon leaves a trail when dragged through it. If not, continue simmering and testing every 10 minutes until it passes the test, up to 1 hour and 30 minutes.
Spoon the marmalade into the canning jars, leaving 1/4 inch of space at the top. Screw on the lids. Using canning tongs, lower the jars into a large pot of boiling water and boil for 15 minutes. Remove the jars with the tongs and let stand until the lids seal (they will look concave). Store the marmalade in a cool, dark place for up to 6 months.

http://jaxfarmersmarket.com/sweet-orange-marmalade/

Jacksonville Farmers Market

Spring into Orange Season!

Spring is upon us, and Florida Oranges are in season!

In Florida, we’re proudly known for our delicious citrus fruit! In the South, it’s picked when it’s ready to enjoy and no longer ripens after picking. This means it’s always delicious and ready to eat! Our universal advice–don’t judge this book by its cover! No matter how it looks on the outside, Florida citrus is always juicy and sweet on the inside!

Visit Florida explains that the color of an orange peel will range from orange to a yellow-green color, but it’s simply due to our subtropical climate. The blemishes you may see on the skin are called wind scars and are a result of the fruit rubbing against its tree’s branches.

Did you know that the season runs from September through June, with the height of the harvest being in February? We currently have the ripest fruit at the market and they’re going fast!

JFM General Manager Receives Recognition

We’re proud to announce that Greg Tison, General Manager of the Jacksonville Farmers Market was recently recognized as the 2017 National Market Manager of the Year by the National Association of Produce Market Managers (NAPMM). He was honored in March at the Annual NAPMM conference in San Francisco, CA. Greg also serves on the Board of Directors for the NAPMM, and has been General Manager at the Jacksonville Farmers Market for over 7 years. With a total of 25 years of experience in market management, Greg says, “I’ve had a passion for agriculture since I was a child, and my family is and always has been involved in farming in some way.”

The NAPMM was founded in 1947, and works to help market managers improve facilities and increase services while encouraging cooperation and exchange of ideas between members and partners. NAPMM’s mission is to provide resources, leadership development, and networking opportunities for permanent retail, wholesale, and public market professionals to encourage their success and vitality on a local, regional and national level. http://www.napmm.org/

JFM Is Getting A Little Sweeter

Get Cookin’ With Florida Oranges

Spring into Orange Season!

JFM General Manager Receives Recognition

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