Marmalade: Spread the Love
Few edible gifts are as festive and bright as a jar of homemade marmalade
One of the special aspects of our local food scene is that there’s an abundance and variety of citrus available yea...
Adapted from Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving by Kevin West (Knopf, 2013)
Ingredients
SERVINGS: 5 Pint(s)
- 2 pounds blood oranges
- 1 pound Meyer lemons
- ½ pound Eureka (regular) lemons
- 3 cups water
- 4 cups sugar
Preparation
Wash all fruit well. Peel off just the very surface zest and cut strips into small pieces, like confetti (or long, thin pieces, as you desire).
Score and peel away all remaining pith and discard. Chop fruit into ½-inch chunks, making sure to remove all seeds.
Combine chopped zest and fruit with water and boil for about 30 minutes, until peel is fully cooked. Stir in sugar and bring it back to a boil, and continue to cook and stir for about 20 minutes.
Test for doneness, and let cool for a few minutes before ladling into prepared jars.
Related Stories & Recipes
Strawberry and Lemon Marmalade
Adapted from Blue Chair Jam Cookbook by Rachel Saunders (Andrews McMeel Publishing, 2010)
While strawberries are thought of as a spring and summer fruit, they’re in season here during winter, too. “S...
Marmalade Madness
Try these flavor variations from Greta Strautman to personalize your marmalades.
My Roast Chicken
Serves 3 to 4
This is the tenderest, moistest chicken I know. Use a really top-notch bird and roast it only until it is cooked through, not longer. This recipe is a template that may be scaled up o...
