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.

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Seville Orange Marmalade

Last week at the Santa Monica Farmers Market, I heard from several citrus growers that the season is running early this year. Why? Who knows. But I started to wonder if maybe perhaps possibly the Seville oranges, usually a February fruit, would be ready already. So I went out to the hinterlands to my secret source, and, lo and behold, there was a boatload of new Seville oranges, leaves still attached. I bought 10 pounds to tide me over and today got busy in the marmalade factory with help from my new preserving intern, Alyssa. Next week I'll go back for 50 pounds more fruit. Check out the results soon at Lindy & Grundy in LA and Bien Cuit in New York. The label reads Strong Marmalade, because that's what it is. I love it. 

Reader Comments (1)

I am an enormous fan of that STRONG marmalade you make Kevin! I've been hoarding/saving the last jar in part just to look at that cheery translucent color lit by the morning sunshine a little longer.

January 17, 2013 | Unregistered CommenterLoren at Felix Doolittle

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