Florence La Ganke's three-day marmalade from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 633) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on January 14, 2017

    This is one of my two favourite marmalade recipes (the other is in Joy of Cooking). Every year around this time I gather my left over Florida citrus fruit, acquired through a fund-raiser at my son's high school, and make several jars of this. I like it because the recipe is based on proportions, so it permits me to be flexible on quantities and type of citrus fruit. I throw in an extra pink grapefruit because I am really fond of this fruit and I always add about a half cup of wildflower honey, accommodating by cooking the marmalade a little longer so it is thicker before I add the honey. Since my sons prefer other fruit jams, this stash is almost exclusively enjoyed by Mr. Frogcake and I.

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