I’ve been intrigued by canning things for a while. Little sauces and jellies and pickles, oh my. Not that I know how. My grandmother was a pro, but she brooked no interference from children. New Year’s fervor coupled with a drawer of grapefruit led me to this recipe from Nigella Lawson.
Combined with the practical tips from Sherri Brooks Vinton’s Put ‘Em Up and two trips for kitchen supplies (oops), the recipe yielded 8 tiny jars of marmalade. So cute! I almost don’t care that it tastes good. The stuff left in the pot tasted nice, and the jars sealed, so now the only question is whether it set properly.
I learned a few things from the marmalade. First, canning isn’t as intimidating as I expected. It is, however, more time consuming. I figured that beyond cooking the grapefruit forever, it wouldn’t take all that long. I was wrong. Also, even in my fairly well-stocked kitchen, anything besides jam may take some additional equipment. I’m not sure I have a pot big enough for a rack+pint jars+2″ of water.
I like to think that this is the beginning of things to come.