seasonal plant-based recipes
Since we’re all in a marmalade mood due to the last post, here’s a bit more marmalade inspiration in case you needed any. This etsy treasury I made was on the front page today so check it out below and get inspired! Just looking at it again makes me want some maramalade…and also has me maybe pining for spring 🙂
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| find the treasury here |
**warning! this post is a little wordy so bear with me…
One of the first cookies I tested when I was going to open up my etsy shop was a thumbprint cookie. While pondering over what to fill it with, I decided I should go completely handmade and make my own jam. I ended up deciding on a blood orange marmalade in part because I had never made marmalade (or jam for that matter) and also because blood oranges intrigued me. The blood orange marmalade was a tasty success and ended up becoming a permanent part of my thumbprint cookies. It was this first batch of blood orange marmalade that led my brother to suggest I sell jams and marmalades in my shop, too. It’s crazy to look back and remember the evolution of Sweet Miscellany. In some ways it feels like that was just yesterday, and in others it feels like a million years ago.
Anywho, shall we get back to marmalade? This is prime time for citrus so there are plenty of tasty options to choose from. My favorites to use for marmalade-making are blood oranges (that color!) and meyer lemons. Although I love grapefruits, their bitterness is hard to tone down so the process of making marmalade with them spans more than 2 days. The first time I went through the long process of making marmalade, I thought I’d never do it again until I tasted it. I was sold at that moment. It’s sweet, tart, and just a tad bitter with a nice bit of texture from the peels.
Since marmalade is a bit of a process, it’s definitely a good activity for blustery, cold winter days. My marmalade making process is spread out over 2 days, but they don’t necessarily have to be 2 consecutive days as long as you don’t wait longer than a week in between each day. On the first day, you’ll remove and finely chop the peel of your fruit, then squeeze every last bit of juice out of them. You’ll simmer the juice, peels, and a bit of water for a bit, then you’ll park this mixture in the fridge overnight. The resting phase allows the peels to break down a bit and reduces the bitterness that can put some people off. The next day, you add some sugar (and a bit of flavoring if you want) and make your marmalade. You can keep it simple and put your jars in the fridge, or, you can go the extra step and can your marmalade to extend its life and make it shelf stable. It’s really up to you. Let’s get started on this adventure!
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