My Meyer lemons are starting to come in and will store well on the tree through early spring. I love this tart and sweet marmalade with chunks of fresh pineapple. If you don't have time to macerate the pineapple overnight, mash to prevent floating.
Sweet and tangy with a warm and gingery finish. I used to chop candied ginger for this project, but I've since discovered Ginger People Ginger Chips. They make it easy to add zingy bits of ginger to any preserve.
This is the first marmalade that I posted when I started way back in April 2010. Creative marmalades are a great way to keep your canning exciting in the winter months. This one happens to make a superb glaze for pork or chicken.
This marmalade is kissed with warming spices, and the addition of black sesame seeds was originally to produce a festive jam for Halloween, but it turns out that they actually lend an earthy flavor and snappy texture to the oranges' tart personality.
This spicy sour sweet spread was unexpectedly versatile with crackers, toast, even muffins. I didn't think it would be sweet enough (and it is sour!) but it combines well with a dry tasty bread or cracker to balance the tastes. Very different!