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!)