Sweet and bitter

Everyone,
Thank you for always bringing us souvenirs and gifts when you come to Utsushiki. We always enjoy the food.
The other day, I was given so many Hassaku oranges from India that they couldn't all fit into a basket.
It is said that Hassaku oranges become sweeter and more delicious if you let them sit for a while after harvesting.
I thought it was about time, so I decided to try making Hassaku marmalade.

To begin with, the only citrus fruits I ate during my childhood were Satsuma mandarins, imported grapefruit, and oranges.
Here, you can see many different kinds of citrus trees in the neighborhood, including large citrus trees called banpeiyu and sweet oranges.
Having grown up in a snowy country, it was quite a shock to me to see no snow in the winter, let alone fruit hanging from the trees!
In this way, I felt the difference between my hometown and the place I am now, and as new customs and old customs mixed together, I suddenly remembered my childhood.
It's always fun to make new discoveries every day. This was my first time making jam with Hassaku oranges.

The result is a sweet and bitter, refreshing marmalade. It can also be made into a drink like yuzu tea.

Jam, which requires a lot of ingredients, is a luxurious thing.
It also takes time to peel, remove seeds, and strain the vegetables.
I imagine making a lot of jam full of fruit pulp and eating it with yogurt and toast, and spend the time letting it simmer.
Another great thing about jam is that it can be bottled and shared with others.

The rosemary that I planted first when we moved house has grown big and now has a strong presence in our garden.
The fruit trees around the Utsushiki, such as small figs and lemons, are gradually multiplying in number every year.
Dreaming of the day when I would be able to share some with my customers, being the foodie that I am, I would always look out at the garden with a smile on my face, wondering what I should do next.

Ono Karori