Preserving citrus in these simple marmalades prolongs its brightness far beyond the season.
using oro blanco grapefruits from my friend Sonoko Sakai and her collaborator Alaina Wong that turns the bitterer citrus into a golden-hued preserve that smells intoxicating.
And if, after making these recipes, the marmalade bug bites you back and you want to branch out into other citrus, try out these recipes below, from our archives.This marmalade is bright and not too bitter. I blanch the peels once to remove some of the bitterness and add more lemon juice than the typical recipe calls for. If you like marmalade with a little more bitterness, skip the blanching.
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