Artisan jams and jellies, canning, and cooking with preserved foods.
Monday, December 26, 2011
California Cutie Marmalade (Clementine Marmalade)
Every year, I look forward to Cuties coming in-season. I love eating them as snacks; I buy a whole box and eat them whenever I feel like it. They keep well for a couple weeks or more, and they peel very easily. I thought they would make some amazing marmalade, and after having success with a couple different kinds of lemon marmalade earlier this year, I couldn't wait to try it. I used a recipe from Mes Confitures, about as straightforward of a recipe I've seen in this book. As I was cooking the mixture, I tasted it, wasn't in love with it...added a bit of cinnamon, it tasted better for sure.
This marmalade turned out beautiful, rather thick for my taste, however, and I just am not in love with it. Is it the marmalade itself I don't like? The recipe? I'm not sure. In this recipe, you keep the entire peel, so that could be it. I bought two boxes of clementines, so I may try another marmalade recipe...or, I may just enjoy as is, like the perfect little natural candy they are. xo, AB