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.
Obsessives on CHOW.com
This is a regular series, 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.