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You’ve undoubtedly heard about the devastating freeze that has crippled California’s citrus growers. This hour on Here on Earth: Radio Without Borders, join Jean Feraca and her guest find out how they’re coping and consider why citrus fruit is so highly prized.
Guest
- Bob Lynn, a docent at the California Citrus Historic Park, former citrus grower
- June Taylor, preserve maker and owner of June Taylor Co
June’s Marmalade Method
The citrus fruit is cut by hand and all the peel and pith is removed. The fruit is then cut in half, top to bottom. The connecting membranes holding the flesh is removed by segmenting the flesh away from the membranes. These membranes and any seeds are then used to make natural pectin for the marmalade.
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Music Used in the Program
Listener Comments
- Carol 2/13/07: "Enjoyed the program about citrus. Having lived in the true citrus state (Florida) and I can attest to the heaven of driving thru grove in bloom. Here in Australia growers have been ripping up their trees because the US has flooded our markets with cheaper fruit. Maybe too soon? I also share a favourite recipe for honey-lemon jelly: 1/2 cup fresh lemon juice, 2 1/2 cups honey and Certo liquid pectin (the brand is important as it won't set with other brands). Australian eucalypt honey is to die for."
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