Sun Drizzle

We’ve been working backwards here since I already showed you the sunshine drizzle on Friday, but wanted to also share the recipe.


In FULL disclosure, this was my first time canning.


However, the process itself was a wild success…


you can decide on the success of the recipe yourself.


P.S. Note the dramatic difference in color the shift in the sun can make on a photo in the exact same location. The photo of the lemon meat and oranges were taken within the same hour. So much to learn!

My biggest takeaway after making 31 jars of the drizzle? Canning jam is time consuming, sticky and hot (think lots of steaming pots…), but worth the energy!


Sun Drizzle

5 lemons
5 mandarin oranges/ 2 large oranges
1 cup sugar
2 1/2 tablespoon fruit pectin
4 (8) oz. jars & lids

1. Cut off lemon skin and peel oranges.
2. Bring 5 quart dutch oven to boil with 8 cups water and allow lemon and orange meat to simmer for 5 minutes.
3. After 5 minutes, remove oranges and lemons and blend until smooth.
4. Keep one cup of water in dutch oven from boiling process and dump out rest. Add lemon/orange mixture back in. Note: I did not remove the seeds because I wanted to keep it earthy, but you could use a cheese cloth to do so.
5. Add sugar and pectin, allow to simmer for 25 minutes (until a runny jam texture forms).
6. While mixture is simmering, sterilize jars in boiling water for 10 minutes.
7. Once mixture is ready, add to jars, wipe rims and close with lids.
8. Finish cans off in boiling water 10 minutes until sealed. (Make sure they are completely covered in the water.)
9. Allow to cool overnight. Good for one year.

“I always loved running… it was something you could do by yourself, and under your own power. You could go in any direction, fast or slow as you wanted, fighting the wind if you felt like it, seeking out new sights just on the strength of your feet and the courage of your lungs.”

-Jesse Owens



One thought on “Sun Drizzle

  1. Pingback: Sunshine Salmon | Buoy.

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