Around here canning season winds down in October with apple butter and sauerkraut. There’s not a whole lot to put in jars between now and strawberry season, so in January I like to indulge in a few pounds of citrus from sunnier places to tide me over. Making a batch of marmalade will take you all afternoon, which is not necessarily a bad thing when it’s 20 degrees and snowy and you don’t really want to go anywhere anyway. Continue reading →