Thriftiness, I’m convinced, lends even the most mediocre fare a flavorful radiance that can only be achieved by repurposing formerly wilting produce. The satisfaction of resourcefully using otherwise neglected ingredients seems to tuck in a particular palatable delight. However, I say this only so far as my experiments in the world of sugared confections go. I have a decidedly less-stellar performance record of savory culinary adaptations in the kitchen (read: pantry stir-fries gone awry). But I was truly ecstatic over my first batch of homemade marmalade, finally making use of a bag of delicious (but seemingly bottomless) Japanese grapefruits given to me by a good friend.
Although I have never envisioned myself as a jam-maker or marmalade brewer (?), thanks to the inspiration from a favorite blogger (thank you She Who Eats) and a Saturday afternoon to while away while my laundry dried outside in the intermittent sunshine, I felt emboldened to give marmalade-making a go. Continue reading