Yes we did a lotta marmalades this month. It was so great to see so many versions and techniques …and citrus!
And pretty incredible to read all of your posts, so much enthusiasm, so much creativity, …so much citrus! My friends, we are off to one hell of a jam! Just look at what we did!:
Marmalades:
blood orange marmalade – rufus & clementine tenacity? I’ll say; at first she didn’t like the set, so she popped the tops, added the juice and bam! Perfection!
blood orange marmalade – post-industrial eating a lotta learnings; 1)using a mandolin 2)patience, & 3) small batching. Nice!
blood orange marmalade – sticks rocks and dirt Sara says she has a problem: now every time she goes to the store she wants to buy more citrus to can. Problem? What problem?
blood orange port ginger marmalade – the 3 canners, I particularly like the last ingredient – but don’t you think you should add a 4th? (For moi!)
chili orange marmalade – for better or worsted not spicy enough? Maybe try some little Thai babies next, or some haba-haba-habs! Yowch!
clementine marmalade – simply loving home, oh my darlin’ oh my darlin’ oh my darlin clementine…Melanie’s not sure, but her dad sure will be!
four (and a quarter) fruit marmalade – flamingo musings no bitterness in the citrus party in a jar! Or if you like a little bitter-umph try her ruby red grapefruit marmalade.
grapefruit marmalade – the artisanry of acorn cottage, Alison took a page out of nigella’s book…It’s all about the boiled fruit.