In my husband’s worldview, there are some foods you eat only at breakfast and there are some foods you never eat at breakfast. Marmalade is a breakfast requirement; strawberry jam, however, should never be eaten in the morning. Aren’t cross-cultural marriages fun?
Since my husband’s breakfast routine is unwavering, we go through a lot of marmalade. And, since I don’t want him to consume high-fructose corn syrup, that industrial super-sweetener that seems to be in every processed food item in America, either I buy the brands that contain real sugar (usually imported and usually costing between $4-9!) or I make my own.
Why make my own? It’s cost-effective. I reuse packaging (glass jars) rather than consuming more. It tastes pretty good. And it’s easy.
I make it when I find organic citrus in the grocery store. I insist on organic because I learned from Sally Fallon that most commercial citrus is treated with neurotoxic cholinesterase inhibitors (to prevent spoilage), which I don’t want anyone I love to eat.
The recipe I use is from the Joy of Cooking. It involves 24 hours of soaking and about 30 minutes of cooking. This morning I multi-tasked, dusting and washing floors with trips to the stove every five minutes to give the marmalade a stir.