My wife makes absolutely amazing jam and marmalade. She uses vast amounts of fruit and sugar….no pectin, thickeners, starches, gums, etc….EVER! My all-time favorite is thick, coarse, hand-cut orange marmalade. I watched her making it last night from three types of oranges: Seville, Blood, and Navel. Each peel cut by hand and then slow simmered in sugar until the right consistency had been reached. The addition of a little fresh-grated ginger in one batch, and some Paddy’s Irish Whisky in another. Then “canned” and ready for consumption and gifts. I had some this morning on fresh Arhoma hand-made, all-butter croissants (perhaps the best bakery in a city of awesome bakeries). With two cups of Greek coffee. The breakfast of champions…well, at least if your favorite sport is eating! The only problem? It spoils you forever for any commercially prepared jam or marmalade.
Last Fall she made raspeberry jam from berries she and a few friends had picked at a little B&B we stayed at in Quebec’s fruit-belt, Valleyfield. They were late season berries and loaded with sugar and flavor. The jam turned out beyond amazing….it could probably be used as some new monetary standard, instead of gold.