There is a small honesty box in front of my house, and during winter, I often find various types of oranges. Since they are organic, I always buy them for my homemade marmalade or homemade syrup.

I especially love making marmalade from hassaku (a Japanese-style grapefruit), so I bought some that day.

First, I cut the fruit and separate the peel from the flesh.

Then, I chop the peel into small pieces. I peel the flesh and gather juice as well.

Next, I place the peels with water into a pan and boil them for a minute.

After that, I rinse them with cold water. I repeat this process three times.

The picture below shows the peels after the third rinse. I drain them well and place them with the flesh and juice into an enamel pan.

Then, I add brown sugar and let it simmer. The amount of sugar I use is about half the weight of the hassaku.

While simmering, the sugar starts melting, so to use a spatula, I stir it well.

The picture below shows the fruit's seeds. I learned this step from a friend of mine, and according to her, the seeds help thicken the marmalade.

I use a miso muddler and simmer the seeds with the fruit. It's convenient because I don't have to remove the seeds one by one later.

The marmalade is gradually thickening. Once it reaches the right consistency, take it off from the heat.

After it cools down, I transfer it into a clean jar.

I usually enjoy my homemade marmalade with my homemade yogurt.

But my favorite way to eat it is with my homemade scones! The combination is the best.

To be honest, the marmalade is running low, so I have to make another batch soon!

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