8 oz - California
Every year about this time we greet the arrival of June Taylor's marmalade creations. And every year we dip our spoons and remove heaping amounts of the sweet, tart maramalades to a truly satisfying taste sensation.
Clementines are the tiniest of the mandarins,and they are a cross between a sweet orange and a Chinese mandarin. They are small, very sweet, and usually seedless.
Most people think of clementines as small tangerines, but they're a different variety entirely, with a distinctive taste. Their skins are bursting with bitter sweet flavor that make them perfect candidates for marmalade - as anyone in the South of France, Spain or Italy will tell you.
June has secured a supply of excellent quality organic clementines for this wonderful marmalade. Loaded with thick cut chunks of rind and plenty of pulp, this highly textured marmalade screams out with clementine flavor. Of course, June uses only enough sugar to do the job, and the bitter notes from the rind balance the sweetness taking the combination of sweetness, acidity, and bitterness to new heights. I have a hard time keeping myself from eating it right out of the jar.
This is a limited release marmalade, and are thankful whenever June gets her hands on a good crop of organic clementines!
Great for toast, scones or croissants, this clementine marmalade also cries out to be used in desserts and savory dishes.
attention to taste
June insists on small, hand-produced batches. The process is involved and labor intensive, but once you've tasted them you'll wonder why anyone does it differently. The fruit is hand cut and then cooked. She adds only a minimal amounts of sugar based not on a formula but on taste, and so each batch is different.
For June, everything starts with the fruit, or should I say fruits, since she uses 50 to 60 different ones. Making every attempt to stay local and organic, she is interested in high quality and good flavor, and so if a particular fruit is substandard or poor she will pass on it that season and try something else. She has a relationship of trust with the farmers who produce fruit for her, and they understand her rigorous quality standards.
Tradition is not the same small number of fruits produced every year; it's what ever comes in from the farms and fields. She specializes in forgotten fruits, those ignored by companies, large and small, with product profiles set in stone.
June insists on small, hand-produced batches. The process is involved and labor intensive, but once you've tasted them you'll wonder why anyone does it differently. The fruit is hand cut and then cooked. She adds only a minimal amounts of sugar and no pectin, based not on a formula but on taste, and so each batch is different.
She would rather produce a soft set marmalade in which the fruit shines through than meet some artificial expectation of how stiff it should be.