The bright spot in a dreary winter is when January and February roll around, and all of that glorious citrus is in season. I received a box of Honeybell Tangelos from Florida the other day; as much as I enjoy a good orange or two, what to do with a whole box! Why, marmalade, of course. It’s so easy, and here’s how to do it.
- 7 Honeybell tangelos
- 2 cups sugar
- 1 cup of rind
- 1 cup of water
Foray Into Victorian-Age Madness 