It’s winter. Your favorite fruit might be months off, but it’s time to REVEL in the glorious citrus available now in Northern California. We’ve been enjoying the last of the mandarins and the Marian Farms navel oranges from Alameda Natural Grocery (yes, they still have them).
If you’re up for a kitchen project this weekend, you can put up a batch of marmalade. It’s a few more steps than strawberry jam, but oh so worth it!
Check out the step-by-step photos with tips, based on the brilliant techniques in Rachel Saunders’ The Blue Chair Fruit Jam Cookbook.
Because you’re much most likely to have a tree laden with lemons (we see them all around the East Bay) here’s a simple recipe for Meyer lemon marmalade.