Ok so Kaye is not coming yet. I didn't get the job I applied for, so there is no sense of hurrying things up. My baby can take her sweet time in my tummy. She has all my time now. The doc told me today that they will have to induce labor next Thursday if I still don't give birth by then. However, when I cam home from the hospital, I begin to feel that familiar pang and I have a feeling that she will come soon. It's 1AM and I slept the pains off from 7PM to 11PM. For lack of something to do, I decided to finally try making something out of the natsu mikan (summer tangerine) in our kitchen.
The tangerine trees at the back of our apartment are teeming with fruits at this time of the year. Every year, for almost every week that the mikan are in season, we would find a plastic bag full of tangerine at our doorstep, courtesy of our landlord. For the past years, I had no idea nor had any inclination to use the mikan for something else other than the usual so most of the time, they'd end up in the garbage.
Tonight, I experimented on making marmalade. I searched for a recipe online but couldn't find one and I really am not in the mood to search for recipes written in Japanese so, I made my own based on marmalade recipes of other types of oranges or tangerines.
Natsu mikan is much more bitter than the mikan or ponkan. However, I am quite satisfied with what I got.
Ingredients:
1 big natsu mikan
1 cup sugar
yuzu rind
Directions:
Since I have nothing better to do, I peeled the mikan and removed all the pulp and seeds by hand. This would have been so time-consuming if I had used like 5 mikans and I read in one blog that they just processed the sacs as they are. I opted to remove the sacs though and only used the pulp. I had leftover yuzu in the refrigerator so I removed its rind and mixed it in.
One big mikan with all its juice amounted to 1 cup so I used also 1 cup of white sugar. Since I don't have a food processor, I blended it for 2 or 3 seconds.
Then I boiled the mixture for about 13 minutes.
As you can see from the picture (my photographer is fast asleep so excuse the inartistic shot), it looks like marmalade. It tastes and feels like marmalade although a little bit bitter than the commercial one. Nevertheless, I think I will be making my own marmalade from now on. Maybe I'll add a more sugar next time but I think this one is just perfect for my orange marmalade French toast!
Now if only I have the energy to peel and pulp 10 more natsu mikan. . . . .
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