<p class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Citrus juice is a staple all year round, but summer takes it to the next level – from orange juice summer brimosa & # 39; s, to endless lemons for lemonade stands, to bags of lime for Margarita, or even grapefruits for palomas, there is a lot of juice going on. You leave that behind with a pile of halves, sad and empty. It always feels a bit wasteful to see them filling the bin. If you don't compost, and if you are not interested in a refrigerator full of spa-like jugs of citrus water, you cannot do much with these peels. Or you make a do-it-yourself bar for a party and cut a ton of citrus for garnish and leave slices and wedges at the end of the night and no real use for them. "Data-reactid =" 22 "> Citrus juice is a staple all year round, but in summer it goes to the next level summer brimosa & # 39; s, to endless lemons for lemonade stands, to bags of lime for Margarita, or even grapefruits for palomas, there is a lot of juice going on. You leave that behind with a pile of halves, sad and empty. It always feels a bit wasteful to see them filling the bin. If you don't compost, and if you are not interested in a refrigerator full of spa-like jugs of citrus water, you cannot do much with these peels. Or you set up a do-it-yourself bar for a party and cut a ton of citrus for garnish and leave slices and wedges at the end of the night and no real use for them.

Until now.

<p class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "WATCH: This roasted plum tartine is a toast with the most absolute"data reactid =" 24 ">WATCH: This roasted plum tartine is a toast with the most absolute

<p class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "I will admit; I am not generally a big It is not my first choice for toast – I am usually more red Fruit jam girl. And I have never made real marmalade, which is a serious undertaking and much more complicated than other jams and preserves, in which the skin is cooked and re-cooked and precise measurements, not to mention canning. "data-reactid =" 25 "> I admit, I am not a big fan of marmalade in general. It is not my first choice for toast – I am usually more red Fruit jam girl. And I have never made real marmalade, which is a serious undertaking and much more complicated than other jams and preserves, in which the skin is cooked and re-cooked and precise measurements, not to mention canning.

But I'm all about a quick marmalade. Because it's the best way to use those juicy halves or pre-cut fruits, and it's the work of minutes instead of hours.

<p class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Read more: The difference between Jam and Jelly"data-reactid =" 27 ">Read more: The difference between Jam and Jelly

The process is simple.

1. Take the juice halves or cut the fruit and throw it in your food processor and pulse until you have a coarse pasta with some coarse pieces. Spoon into a measuring cup and press down an even level.

2. No matter how much pulp you have … that's how much sugar you need to add. So it is equivalent to sugar, 1: 1. Boil the fruit and sugar in a non-reactive, heavy-bottomed pot over low heat, stirring regularly, until the temperature reaches 220 Fahrenheit on a candy thermometer. Depending on how much pulp and sugar you have, this can only take ten or as long as 20 minutes.

3. Pour into clean jars and store in the fridge for up to a month.

<p class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "You can make sense and add things like vanilla or spices. You can mix any number of citrus fruits: lemon lime is delicious, so can orange grapefruit, and all four can come to the party if you want – less spicy sweet than traditional marmalade, it can be a great addition to a cheese platter and is also great as a filling in a crostata or a small jam tart or as a fresh layer in your next cake. pound cake. Add yogurt. "Data-reactid =" 32 "> You can make sense and add things like vanilla or spices. You can mix any number of citrus fruits: lemon lime is delicious, like orange grapefruit, and all four can come to the party if you want. Less spicy sweet than traditional marmalade, it can be a great addition to a cheese platter and is also great as a filling in a crostata or small jam tart or as a fresh layer in your next cake. pound cake. Add yogurt.

You may be able to convert fast marmalade. It did for me!

<p class = "canvas-atom canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Read more: Gin Plus Marmalade equals a Martini breakfast"data reactid =" 34 ">Read more: Gin Plus Marmalade equals a Martini breakfast

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