Making marmalade
We have a lovely box of organic Yuzu citrus fruit (if you don’t know it, it’s very tart and has all kinds of healing properties besides delicious marmalade like you might put a fruit in the bath to strengthen your immune system and soften your skin, or use the first boil water to make a cleaning solution)
Notably popular these days with cocktail aficionados (of which I would like to be one but it’s not a good idea for me right now)
So I cut them in half, remove the bit where the stem connects (I should know what that’s called), remove the seeds (compost), left in the membrane/pulp, and then processed up into wee bits
Now simmering on the woodstove and as I recall, we drain the water once (various stringent) and then put in water again and then at some point I guess sugar… It’s all a bit fuzzy to me but I recall Cane Sugar
And then boil these jars to put in the finished goods
We also have two other kinds of citrus on standby which maybe will get mixed in for a mixed marmalade of sorts
Anyway, I’m marmalade sort of
