I make really good orange marmalade – as in REALLY GOOD, as in WAY BETTER than store-bought.  First, I used Honey Bell tangelos, which we bought in Florida.  I also put in lots more rind than the recipe calls for and I used fresh-squeezed Honey Bell juice to boil the rind in, instead of water.    Unfortunately, I had to buy California lemons to add to the marmalade, which kinda spoiled the whole local idea.  But that’s OK – the oranges don’t have any extra travel carbon footprint attached to them anyway!

We felt really lucky to get to buy the Honey Bells.  Their season is only about 6 weeks long, from late December through January.  And they are OH SO GOOD.  I would eat one every day if I could.

And let me tell you, I could just eat that stuff by the spoonful.  It was a good way to spend two hours on a Thursday night!

I didn’t take any pictures but go here to see the whole process documented (from last February).  I was much cleaner and more efficient this year.  Now that I’ve made strawberry jam too, I have the process streamlined.  So I’m proud to say that my kitchen floor is essentially marmalade free!  The only difference is that I used pint jars this time instead of half-pints.  I’m afraid that I’m going to be completely selfish and hoard this jam for myself.  It will keep me happy weekdays, at 11:00 am.

And to all the marmalade haters out there, all I have to say is:  More for me.

I am amazing.  And humble too.

And now back to your regularly scheduled blog programming…

(And yes, I’m in a bit of a crazy mood – probably because my stomach doesn’t hurt for the first time in four days.  Being pain free will definitely put a person in a good mood!)