Grapefruit Marmalade, Part 1
Pretty, huh? I have to wait two weeks to see how they set up, but so far so good on this foray into canning.I combined two recipes into what I hope will be a holy union, but I'll hold off on posting my methodology in case it turns out to be a disaster.
So far, I can say that grapefruit marmalade smells way better than orange marmalade, and the color is prettier too. If this works out I'll have to try blood orange marmalade, which I loved getting from the farmers' markets in San Francisco. June Taylor's stand always had blood orange marmalade with small chunks of oranges instead of love slivers, and it was amazing on bread (especially challah style bread with a lot of eggs and butter in it).
posted by Pei @ 2:23 PM
3 Comments:
Hey Pei. It looks lovely, and sounds delicious. I just took a fabulous class on conserving with June Taylor. We made Mariposa Plum Conserve and had a blast.
I'm just wondering what farmer's market you're getting to in LA. I used to live there, so I've experienced to reverse transition. Hope you're finding your culinary way...I'm sure you are.
You took a class with June Taylor!? I'm so jealous. You'll have to share some pointers.
I'm going to the Santa Monica FM most weeks; I know I should get around but it's just so convenient to go to SM.
Thanks for the well wishes, and keep the LA recommendations coming! I'm experiencing withdrawl because it's hard to find mid-range ($20-30) dining on the Westside that isn't just plain bad food. Everything's under $10 ethnic (which is good, but sometimes I want something fancier) or $50/pp pretentious stargazing, in which I have no interest.
I've never had orange marmalade. Sounds good though. The color is really pretty.
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