This is a blog about home canning—or "putting up" as one might say where I'm from—and it will cover jams and other fruit preserves, pickles and briny things, canned vegetables (above all tomatoes) and the complement of condiments that includes relishes, sauces, salsas and those related preparations that result when you chunk bits of seasonal produce and preserve them in a syrup either piquant or sweet.
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.
Friday, February 17, 2012
Reader Comments (4)
It still holds up. I went to your Surfas demonstration a couple years back and make your citrus marmalade every year since. In fact, I made a batch last night. People love it! I love it!
Of course your recipe works! I made my fourth or fifth batch of marmalade using your recipe, just last weekend. I found the recipe last year, and the marmalade was so good, I knew I had to come back to it. Thank you.
Indeed the prettiest citrus is the blood orange. My personal fav. I wait all year for them.
When will your cook book be available??
Thanks!
I love blood oranges... I buy them by the dozen and throw them in everything this time of year.