Preserving is what I am interested in the most, it appeals to me on a primordial level. The current trend is to eat what is grown locally and in season but even here in California, that can be limiting. Or limiting without a cupboard full of preserves! This past week has been spent busily collecting lemons from the neighborhood and wondering what to make with them. Then, a friend brought by a bag of kumquats and blood oranges. I am fortunate in the friends I have, they provide the fruit for my compulsion and I provide preserves for their toast, yoghurt, and ice cream! Just as I was nearing what I hoped would be the end, I received a message from a friend with a pomelo orchard! And so the saga continues…
Today’s trio of marmalades and a syrup:
- Meyer lemon and jasmine tea
- Ginger kumquat
- Blood orange with vanilla sugar
- Meyer lemon syrup
Now that is talent! Making jellies and jams has always scared me too much to even try! They look beautiful, too.
Jamie, you can do it! I have complete confidence in you!
I put the lemoncello that I make in the same bottles as you Meyer lemon syrup! Looks delicious!
coucou sonia! would you share with me your recipe for kumquats? merci. bizzzz.