blood orange

Marmalades and fruit jams of all kinds play a huge part in French gastronomy. Of course, they’re ubiquitous on the breakfast table, enjoyed with the staple bread and butter. But they’re also deeply anchored in a “no-waste” French philosophy. Making jams, marmalades and preserves has always been a privileged tradition in France for home-cooks to ensure no seasonal fruits went to waste, and that they could be enjoyed all year round. So with Spring just around the corner, I wanted to bid a proper farewell to Winter by jarring (literally) …