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?
SO much better than the glowing red balls of chemicals normally found in jars. I was looking for cherries with more flavor and a melt in your mouth sort of quality. Behold!
The sweetness of kumquat peel mixed with the tartness of its juice makes for a wonderfully tangy jam, while bitterness takes a back seat. This simple marmalade recipe doesn’t require days of soaking, boiling & straining like many versions.
I wanted to find the perfect balance between fruit and vegetable, something simple so the colors and flavors enhanced each other like Ying and Yang, Popeye and Olive Oyl, Yogi and Boo-Boo, and I wanted children to enjoy the taste too.
Part two in a three-part series: Make sure you have enough jars, freezer bags and cupboard space, and make a chronological list of seasonal foods to preserve.
Part three in a three-part series: Put it all together and make a calendar of foods with their quantities and check it every couple weeks as the season progresses to make sure I’m on track.
Although everyone has their own idea of what the perfect marmalade might be, I wanted to create a sort of master marmalade recipe that you could change up at will and still have lovely marmalade...so after lots of testing... by george, it worked!
