Apple Ginger Orange Marmalade combines fabulous flavors to elevate anything you slather it on. From English muffins to crackers and...
When I ask people about their favorite type of soft spread, not many of them mention a marmalade. Jams and jellies, certainly - occasionally conserves for those who prefer something with a chunkier texture - but I've noticed that for people who live in the United States, marmalades don't enjoy the same popularity that they do in say, the UK. Perhaps it's the assumption that marmalades are too bitter - or perhaps, like coffee, marmalades are simply more of an acquired taste.
Still, you can ease into the wonderful world of marmalades by making your own, perhaps sweeter versions if you choose, rather than settling with only what the grocery store has to offer. Use sweet oranges or blood oranges rather than Seville oranges, which are more bitter, and experiment with your favorite add-ins such as lemons, vanilla beans, or as in the case of this recipe, spices such as ginger.
If you've never sampled marmalade before, I encourage you to make your own and give it a try, especially during the winter when more varieties of citrus are in season. In addition, nothing beats the aroma of citrus and sugar simmering away on the stove and the cheerful glow of your filled jars, a welcome sign that the long winter is coming to a close and brighter days are on their way.
A full day of canning marmalades, jams and jellies is also certain to keep you warm without racking up the thermostat. Always a bonus on the East coast, where I live, and where we seem to be having an endless winter. When the weather gets to be too much, it's nice to pull down a jar, toast up some English muffins, and crack open a sunny jar. Your day will seem brighter, even if the skies aren't.
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