Canning Labels

Here at Saving the Season, I don't accept advertisements and I don't do any quid pro quo endorsements. So you can trust me when I say that I really like Felix Doolittle stationary. (Oprah and Martha also like it.) Felix's new line of canning labels, BELOW, are some of the most attractive I've seen, and when he sent word of his upcoming Memorial Day sale, I thought the news was worth sharing.

Felix actually does a whole line of kitchen labels—for bakers and chefs as well as preservers—in a variety of shapes and styles. The shop is near Boston but the collection is sold online at www.felixdoolittle.com.

Spring

Spring is time for strawberry-rhubarb jam.

Cabbage

For sauerkraut.

Grapefruit & Pomelo

From Mud Creek Ranch at the Santa Monica Farmers Market. (Also at the Hollywood FM on Sunday.)

For Sale: Seville Orange Marmalade

Last night my friend Gary made a pork roast using a David Chang recipe that ran in The New York Times under the headline "The Bo Ssam Miracle." It lived up to its billing. For my part, I took some homemade kimchi and a jar of my new Strong Marmalade, a powerful and penetrating Seville orange (aka bitter orange) preserve. Gary had the great idea to serve some marmalade with the pork, and it was in-CRED-i-ble.

Strong Marmalade is also my favorite of all the marmalades for breakfast. The oily, almost spicy orange flavor stays with you for many minutes. It's not for the faint of heart, but it's unlike everything else.

My Strong Marmalade is now for sale in very limited quanties: $12 for eight ounces. If you're interested, email me using the Contact link at the top of this page.

In other news, my Scotch Marmalde (three citrus plus a drop of single malt) is now being sold in Los Angeles at Lindy & Grundy as well as online and in-store at Standard Goods. In Brooklyn, look for it at Bien Cuit.

Blood Orange Marmalade

I'm teaching two marmalade classes this weekend, so thought I better get into the kitchen to make sure my recipe still works. I love working with citrus, and blood oranges are the prettiest citrus of all.

Calamondin Marmalade

Does anyone know about calamondins? A reader emailed me to ask if I have any reeipes for calamondin marmalade, but I've never actually seen one. Can anyone help out?

UPDATE: Manon has shared a link to a detailed and useful recipe (in French) for calamondin marmelade. I don't have time to translate it right now. Can anyone help?

FURTHER UPDATE: Great news! Camilla of www.preservationsociety.ca has very generously translated the recipe for calamondin marmalade. Thank you, Camilla! Now a final question: where can *I* get some calamondins?

See the full recipe by clicking through below:

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