Orange marmalade doesn’t care if the sky is gray. For at least a couple of hours, it will turn your kitchen into a steamy, citrus-scented slice of the tropics. Read more about my latest test kitchen experiments here.
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After a long career writing for local newspapers — and, on rare occasions, for publications such as The Washington Post — Nora is enjoying a second wind as an innkeeper. She still blogs and does writing projects of special interest. She lives in Appalachia with her husband and a dog named Finn, who is beside himself with joy when the family's daughters have college breaks.
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Just the thought of marmalade brings back memories of England. My parents took me there when I was fourteen, and every morning our breakfast was croissants and marmalade. Heavenly!
Nora, You had me with the title “Sunshine in a jar.” I couldn’t agree more with Kaczor that canning captures the best of every season. Opening a jar of our homemade strawberry jam is like taking a bite of summer. I had to smile at the “outdated” method of wax sealing. As kids, we’d argue over who got to pop the wax off the top of my mom’s raspberry jam. My brother always had the best technique.
🙂 Jam, pickles and relishes are all I can — but they are sooooo good. One year, a hail storm hit and we had a couple of gallon’s worth of green tomato relish!
I know there are recipes out there online for jams with artificial sweeteners and with reduced added sugar — as opposed to the natural sugars in the fruit. I believe there are some on the USDA site, but I’ve not experimented with any of them. Marmalade would seem like a natural place to start tweaking a recipe as the peels are what provides the pectin to make it jell. It would seem like the sugar could at least be reduced without affecting texture too much. But, taste is the other issue.
Nora Edinger -- JOY Journal 
It looks like sunshine in a jar!
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🙂 Thank you!
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Just the thought of marmalade brings back memories of England. My parents took me there when I was fourteen, and every morning our breakfast was croissants and marmalade. Heavenly!
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Delightful!
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I do love marmalade on whole grain toast. Yum!!
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🙂 My favorite jam.
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Love marmalade ❣️😍
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You could make really fresh marmalade… 🙂
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These make the best gifts too.
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Nora, You had me with the title “Sunshine in a jar.” I couldn’t agree more with Kaczor that canning captures the best of every season. Opening a jar of our homemade strawberry jam is like taking a bite of summer. I had to smile at the “outdated” method of wax sealing. As kids, we’d argue over who got to pop the wax off the top of my mom’s raspberry jam. My brother always had the best technique.
LikeLiked by 1 person
🙂 Jam, pickles and relishes are all I can — but they are sooooo good. One year, a hail storm hit and we had a couple of gallon’s worth of green tomato relish!
LikeLiked by 1 person
Absolutely delightful! Any tips for making this marmalade sugar free?
LikeLiked by 1 person
I know there are recipes out there online for jams with artificial sweeteners and with reduced added sugar — as opposed to the natural sugars in the fruit. I believe there are some on the USDA site, but I’ve not experimented with any of them. Marmalade would seem like a natural place to start tweaking a recipe as the peels are what provides the pectin to make it jell. It would seem like the sugar could at least be reduced without affecting texture too much. But, taste is the other issue.
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