Most marmalades have a bitter after-taste—making one that is sweet takes extra time, but it's worth the effort. When I first moved into my house, one of the perks was a full-grown orange tree in the ...

One of the most common problems I hear about from readers — and it’s a very “California” problem — is that they have too much citrus. Usually it’s because they have a fruiting tree in their yard, or ...

3/4 cup grated lemon zest, removed from fruit using a Microplane grater 6 cups sugar 1. Pour juice and zest into a nonreactive pot; bring to a boil. As soon as it comes to a full boil, cover the pot ...

About 7 lemons, enough to yield 3 cups prepared fruit 1 1/2 cups water 1/2 teaspoon baking soda 1 box Sure-Jell fruit pectin 1/2 teaspoon butter or margarine 2 cups sugar 2 cups honey 1. Fill a canner ...

Good morning. We’re in peak citrus season in Southern California and the lemons, oranges, grapefruit, limes, citrons and mandarins are overflowing. Mountains of citrus reached toward the sky at the ...

The marmalade with this lemon panna cotta gives the recipe an extra hit of citrus we like. Using a knife, cut peel and white pith, end to end, from lemons. Juice enough flesh to measure 1/3 cup; ...

Some people keep quarantine journals. I’m preserving my memories of this time with, well, preserves. This year, the sometimes overwhelming abundance of citrus that fills the trees in Southern ...

The "marmalade" in this recipe is made in the blender and is more of a puree. It also would be good served with chicken or mild white fish. The number of scallops per portion may vary depending on the ...