Orange marmalade is a grown-up bread spread and an elegant dessert topping. Its sweet and sour tang is balanced with a hint of bitterness.

In a medium saucepan, combine orange and lemon peel, water and baking soda. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Remove seeds and any white membrane from oranges and ...

In a medium saucepan, combine orange and lemon peel, water and baking soda. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Remove seeds and any white membrane from oranges and ...

Depending on your preferences, you can either add in a little more sugar for a sweet, lemonade-y marmalade, or a little less sugar for a tart, puckery marmalade.

Here's everything you'll need to know, plus recipes for a citrus marmalade and a cranberry marmalade. Making your own marmalade can be a fun, wintertime project.

Continue to cook until mixture is thick and syrupy (the bubbles will begin to slow down and look foamy), another 30 to 40 minutes. Test the marmalade by spooning a bit onto a chilled plate and see ...

While the fruit is cooking, fill a large pot (at least 12 quarts) 3/4 full with water, set over high heat, and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs ...

But if you see piles of Meyer lemons — a variety imported from China in 1908 that’s thought to be a cross between a lemon and a mandarin orange — snatch them up.

4 gm - Rock salt. 1 tbsp - Ginger juice. 2 tbsp - Lemon juice. 7-8 - Basil leaves (chopped) 1 tbsp - white sesame seeds. Method. Wash the berries and cut them into halves.