(I started this awhile back, but got delayed by life and a bad internet connection at home. So, here's the marmalade tale, complete with photos. Two jars are already gone as presents!) Ok, its in the works even as I type. I sliced up the Mekon oranges per this recipe , and now they are boiling away on the stove with the sugar I had on hand. (It's the same stuff I used to make the inari rolls , which means it's not as refined as the white sugar I would use at home.) The recipe appealed to me for its lack of ingredients (oranges, water, and sugar), and the fact that its more of a formula. My Japanese canning operation is in its fledgling state, but everything is much smaller. I have no canner, and the pan I am using to sterilize the jars probably only holds about a gallon or a gallon and half of water. Jars are not readily available, and when I did find them today at J-Mart (the Japanese equivalent of K-Mart or Wal-mart*) they were sold singly for either 68 yen or 450 yen
Words about farmers markets, gardening, food and whatever else catches my fancy.