Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
In San Diego, loquats are ubiquitous and largely ignored, even when heavy with their delectable, unique fruits. Marmalade making yields its own pectin, and adding loquats softens the texture and reduces the added sugar.
This blood orange marmalade goes from oranges to marmalade in about an hour. A little extra prep in the beginning saves all of the blanching to remove bitterness.
A mixed citrus marmalade, made with lemons, blood oranges, and navel oranges.
Sweet, tart, barely spicy, pleasantly orange: winter marm for the masses.
A kiwi and blood orange marmalade that tastes like gummy bears! Plus no added pectin.
Whisky and ginger marmalade adds a wee touch of Scottish style to your toast in the morning!
Marmalade made easy with a kitchen scale. Equal weights of fruit, sugar and water make for a delicious scalable recipe.
Put those foraged spruce-tips to delicious use in this yummy (and easy) spruce-tip marmalade.
Homemade marmalade tastes like sunshine captured in a jar, and makes fabulous homemade gifts.
Winter Marmalade: blood oranges and whiskey to top your morning toast with.