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?
Perky, quirky Meyer lemons make for a luscious marmalade. Adding water results in a marm that's creamier, fluffier, not sticky! Clementines punch up the flavor and enliven the color. Very nice indeed. Short cooking time, keeps very well.
The process of making this marmalade is very simple and brought the most incredible sweet and fresh fruity fragrance to our kitchen. I’m not sure I’ll ever buy a scented candle again, the fragrance of bubbling clementines is far more appealing,
It's citrus season! The first marmalade to go into the canner is clementine! This thin-skinned fruit produces a very sweet, slightly bitter spread that is sure to delight every palate!
