Obsessives: Marmalade

Published on Tuesday, August 21, 2007, by Meredith Arthur and Eric Slatkin / Edit Post

Obsessives: Marmalade

By Meredith Arthur and Eric Slatkin

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.

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.

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  • This reminds me that I HAVE to take one of her conserve classes (took a marmalade class a few months ago). This woman is a genius, but so matter-of-fact and no-nonsense about her wonderful products that it is both humbling and a joy to watch her at work. Her marmalades and conserves are worth every penny, especially the phenomenal Seville orange marmalade (absolutely the best preserve I've ever...+READ

    This reminds me that I HAVE to take one of her conserve classes (took a marmalade class a few months ago). This woman is a genius, but so matter-of-fact and no-nonsense about her wonderful products that it is both humbling and a joy to watch her at work. Her marmalades and conserves are worth every penny, especially the phenomenal Seville orange marmalade (absolutely the best preserve I've ever eaten).-COLLAPSE

  • These interviews are wonderful. It's such a joy to hear the thought process of crafters of fine specialty foods.

  • No wonder her products are so pricey yet so amazing. Yum!

  • 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...