Article: Making Marmalade

You have to try to find the balance. There's no such thing as consistency-it's all subjective. You have to use all your senses-taste, smell, touch-to get the feel, to tell if it is ready. "Just like life!" I thought. I was sitting in a row with other people willing to give up their Sunday to learn how to make marmalade from a master. These words were spoken by my teacher, a petite English woman with salt-and-pepper hair and intense blue eyes. She spoke passionately about how making artisanal preserves was not simply a business for her, but a commitment to good food and to local farmers using organic, sustainable practices to produce small crops of special fruit, about how she wanted to ...

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