Obsessives
Jam, Packed
June Taylor and her marmalade
Jam maker June Taylor has a rabid following in the San Francisco Bay Area, where she creates and sells her preserves. Here, she explains how she makes marmalade, including the mysteries of natural pectin, the importance of instinct, and the economies of scale in artisanal production.
Once Taylor has convinced you that Smucker’s is not the answer, you may be inspired to try your hand at canning.
This is a regular series called Obsessives, in which CHOW explores the worlds of singularly focused food-industry figures. These are the people with the dirty hands, answering detailed questions about the work they do.
Published August 24, 2007
I love this series, keep it up. Cheesemakers? Salumi? Behind the counter at Tartine? I'd love to see the techniques in the cookbook demonstrated on video...
No wonder her products are so pricey yet so amazing. Yum!