Tis the season for making marmalade with all the lovely citrus growing here in Southern California.   Boy, aren’t we (blessed) lucky to live where winter provides us with wonderful oranges, lemons, grapefruit, tangerines & lime.   Sorry, if I am making y’all jealous right now. 

I have to admit, it took me years to master a decent marmalade.  My first marmalade were to thick and dark – overcooked.   In fact, I wasn’t a big fan of making marmalade – too many steps!  That is until I found a method to use the whole fruit (except for the seeds)  Yep, no more peeling the skins from the pith or hassling with sticky cheesecloth.  With my busy schedule I don’t have time for a more than two step process. 

Not a fan of marmalade? You’ll be a marmalade convert with just one bite. I promise!

[yumprint-recipe id=’1′]Like to learn?  Check out if there’ll be any marmalade workshops coming up 

Or stop by the Front Porch Farmstand and snag a jar or two seasonal preserves (they go fast!)

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