By Marisa McClellan.
When I first started this blog, I was something of a marmalade novice. I dove into my firstcouple batches blindly and without doing much research. As a result, those initially attempts were pretty lousy – chewy, seriously lacking in any kind of unifying jelly and unnecessarily bitter. Not knowing any better, I wrote them up here and led a few dozen of you into marmalade disappointment.
Since then, four years have passed and I have at least three dozen batches of marmalade under my belt (boggles the mind a little, doesn’t it?). Since we’re still in the midst of citrus season, I thought I’d share some of what I’ve learned over the last few winters.
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