It seems like so much work to make preserves, so why not enlist a friend and knock out two different kinds at once? And if the friend in question is also a lady, well, as my friend Jack points out, we will be making lady marmalade. Har. Har. Har.
Lady marmalade recipes are both courtesy of my newfound eye-candy blog, www.foodinjars.com. Marisa McClellan created a tantalizing looking orange-ginger marmalade and also a honey lemon marmalade, made with buckwheat honey, and I'm going to mince and chop and mince and chop and mince and chop and boil up these two. I am really excited to eat these! The photographs on her blog are positively mouth-watering, and the recently featured charoset-inspired jam looks incredible. If I didn't have fifty million pounds of citrus from friends' backyards to process, I'd be making that.
The great folks at Berkeley Bowl West totally just won my heart. Not only does my coworker's awesome partner work there, I just called there looking for liquid pectin. The woman who answered didn't know what it was or if they carried it, but she asked me for my telephone number and said she would call me back in a few minutes. True to her word, my phone rang and she told me not only that they carried it, but exactly what part of which aisle it's in. Aww.
I'd be feeling totally awesome except for just one thing, which I can't set with sugar and some pectin.
In the interim, it's time to listen to the All Girl Summer Fun Band. And watch a movie.
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