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.
I love using honey in my sweet spreads. Honey adds a mellowness that can’t be found when using sugar alone. Be sure to use a mild flavored honey here as we still want the lemon flavor to shine through.
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.
The kiwi holds its secrets close, hidden in a drab brown coat. But inside are green fireworks, starbursts & seeds. We peeled the bristles, grated some lemon & cooked 'em down w/ sugar for a truly special jam - adding citrus for brightness & pectin.
Golden beets, each like a tiny oblong planet. A farmer pulled them from the dark earth, sold them at market, soil clinging to the crevices. We bought 6lbs so we could make this pickled beet recipe to share with you. It's a warm, winter time favorite!