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.
Marmalade is something I embraced after taking a class up in Oakland at The Still Room. Kumquat is now my favorite. These tiny little sugar tart-a-lish balls make a killer marmalade.
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.
Bearss limes turn yellow and juicy when they're ripe, and their intensely limey aroma and flavor make for an excellent marmalade.
How you cut your citrus can make a big difference in the final product when making marmalade. Here's how to make perfectly uniform cuts.
Whisky and ginger marmalade adds a wee touch of Scottish style to your toast in the morning!
This kumquat marmalade is specifically designed for use in cooking, bringing brightness to dishes like Brussels sprouts with kumquats and smoked salt.