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Sunday, January 18, 2015

Orange ya glad ya I didn't say banana?


My father loves his orange marmalade.
Well, not his marmalade. His area of expertise within the kitchen domain is limited to oatmeal. The best oatmeal, mind you, but that's another story. Growing up we always had a jar of the bitter, orange stuff in the icebox. Yuck. Bitter, bitter, bitter. I just didn't get it. Maybe it was strategic planning knowing we kids wouldn't touch it. But he also likes Miracle Whip. The man's mind is a mystery.


Topped and tailed oranges.
After watching a video of June Taylor on Chow making marmalade I got inspired to face my fears and decided to make my own. This process is an old school method and requires time, a sort of zen-like state of mind and a fair degree of nerdiness which I proudly possess. There are two stages of cooking the marmalade. The first stage is cooking the orange segments and zest in water along with a jelly bag containing the membranes and seeds of which you just separated from the segments.