Last week was completely bizarre – like it just rained frogs at the end of Magnolia bizarre. To make up for it I spent a luxuriously slow weekend putzing around the kitchen and sitting outside in the Adirondack chairs reading while we smoked a turkey.
It’s that time of year when the sun is just warm enough for a couple of hours in the afternoons to warrant a tank top, but the rest of the day is cool enough to require a sweater and jeans. I definitely feel spring, but it’s still too early for spring vegetables. I’ve seen way too many asparagus recipes lately, considering we won’t have asparagus until some time in May. Same for rhubarb, garlic scapes, morel mushrooms and spring onions. That’s okay – it’s all worth waiting for.
The good news is that citrus is still in season. Like most recipes for traditional orange marmalade, this one calls for bitter Seville oranges. The difference in our version is that we use honey to replace processed sugar. Both wildflower and orange blossom honeys work well.
- 4 seville oranges (about 1 pound)
- 2 Meyer lemons
- 3 cups water
- 3 cups honey
- Cut the oranges and lemons in half and juice them over a mesh sieve.
- Scrape the pulp and membranes out of the oranges and lemons and put the solids into a 6 inch square of cheesecloth. Tie the cheesecloth closed with twine.
- Slice the orange and lemon peels into very thin pieces, about ⅛ of an inch wide and an inch long.
- Over medium heat in a medium saucepan, combine the juice, water and peels and cheesecloth. Simmer covered until the peels are soft, at least an hour and a half. Stir every 20 minutes.
- Remove the cheesecloth, squeeze out any liquid and discard the cheesecloth.
- Add the honey to the remaining liquids and peels and bring to a boil. Allow the mixture to boil (but watch it to keep it from boiling over) until the marmalade thickens, about 20 minutes.
- Pour into three jars and let cool before sealing the jars. Keep refrigerated.