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The Boston Globe

Food & dining

This volume celebrates marmalades

When you make jams and jellies from summer’s rosy berries and stone fruits, these low-acid ingredients often require supplemental pectin. Not so with winter’s citruses, which are loaded with acid and pectin, and turn out incredible chunky, sweet, and sometimes slightly bitter preserves. Author Elizabeth Field’s “Marmalade: Sweet & Savory Spreads for a Sophisticated Taste” takes you through winter preserving with tempting recipes for blood orange marmalade (four ingredients: oranges, lime, sugar, and orange liqueur), shredded lemon marmalade from a Scottish recipe, a couple of cakes to go with the preserves, along with brown soda bread, buttermilk biscuits, and popovers that just beg for a spoonful. Available at bookstores or go to www.amazon.com.
SHERYL JULIAN

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