Marmalade captures the bittersweet tangy brilliance that is citrus & preserve it for later in the year – like summer. This is the lazy version, where you spend a little time on each step & wait days before finishing the batch.
Oh, this marmalade recipe has stolen my heart. I eat it with cheese, on toast, as a glaze on chicken and roast vegetables. I have mixed it in cocktails & yes, eaten it out of the jar with a spoon. I am warning you. It's amazing. Makes about 3 pints.
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.