Tangerine-Grapefruit Marmalade with Mint

My friend Kirby is a pastry chef extraordinaire — her company Friandise Pastries recently came in second place in the Los Angeles Cupcake Challenge Best Overall category with an inspired candied sweet potato cupcake. Last week in the kitchen we were talking about grapefruit-tangerine marmalade and Kirby suggested adding mint — inspirational!

Grapefruit and tangerine peels are simmered together with sugar until they nearly reach the jelling point, then a generous amount of chopped fresh mint is stirred in during the last five minutes of cooking. The mint is flecked throughout the marmalade, giving a nice zip to every bite.

The mint came from my garden; the grapefruit and the tangerines were organically grown at a friend’s home, hand-picked by my son and me, and simmered to perfection in a commercial kitchen in the San Fernando Valley. You can taste the sunshine and love in every bite!

This and other limited-edition jams and preserves will be available at ArtisanalLA’s Spring Show in Santa Monica on April 15-16 — save the date!

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