Everything in my little galley kitchen holds a miasma of stickiness.
Marmalade seems to be my antidote to pain. I had turned to it during the Brett Kavanaugh hearings and found it was an antidote. Its mechanical processes and the focus demanded by vigilant stirring blotted away emotions that conclusively proved I wasn’t numb to modern horror. And now after months of being numb, the slaughter of children at Mass on the first day of school gave me that same proof, with nausea and wordless paralysis. When I began to think again, I remembered the power of marmalade.
Tomato bushes in the yard next door drooped over the fence, giving me access to their fruit. This year, in spite of the weeks of daily sunlight, the tomatoes fattened but remained a stubborn green. I looked up green tomato marmalade, not at all certain if such a thing existed. When I learned that yes it did indeed, with a bounty of recipes asserting its presence, I chose one of them..
My choice was based on the scant number of ingredients needed to turn the tomatoes into preserves. I live in a peculiar form of food desert, where fruits, vegetables, and fish are sold in stalls at exorbitant prices. Food that transgresses those categories is available at an abbreviated version of H Mart, a couple of upscale convenience stores, and the ground floor of a City Target which is a cruel parody of a supermarket.
All I needed were lemons, ginger, and sugar and those were easy to come by. I picked tomatoes that evening and admired the still life that they brought to my kitchen counter when placed beside the lemons. The next morning I began to chop and squeeze.
The smell of lemon juice filled my little apartment and I began to feel I hadn’t bought enough ginger because its scent failed to assert itself against the citrus. The tomatoes seemed to have lost their fragrance overnight but they provided the color, which swiftly faded when I put the mixture on the stove.
My stove is electric which means heat control is a capricious matter. The mass of tomatoes, lemon juice, and ginger was, the recipe told me, prone to the hazards of sticking and needed to be stirred. I brewed some ginger tea, just in case more liquid was required, and stirred at regular intervals for an hour. The mixture darkened and the tomatoes began to dissolve. Clearly they lacked the stamina that oranges provided and I began to wish I’d added chunks of the lemons.
Instead I added the sugar, six cups of it. This seemed excessive but what do I know? I only use it during times of crisis. I mixed it until it dissolved and watched the contents of the pot double in bulk. A cold saucer waited in my freezer for the moment when this all turned “jammy.” What the hell was jammy?
The sugar provided the threat of scorching and after this much labor and attention, I wasn’t going to let that happen. Tending the pot as if it were a sick baby, I stirred and stirred, like one of the three witches in Macbeth.
The mixture turned into a weird shade of brown that looked far from jammy to my inexperienced eye and it took much too long to thicken. Twiddling with the knob that controlled the heat, I aimed for the rapid simmer that the recipe mandated. Every so often I put a spoonful on the chilled plate, hoping it wouldn’t run. It stayed depressingly active and I continued to stir. By the time that it showed signs of coagulation, my wrist had begun to hurt.
What resulted was far from being marmalade. It was the thickest,sweetest fruit spread that I’d ever had the misfortune of tasting. There was no flavor except sugar, there was no texture, and it was brown.
I spooned it into a bowl and gave it to the man who had planted the tomatoes. Later he told me he’d given it to a friend who had a high tolerance for glucose.
But the marmalade, as flawed as it was, did its job. After hours of focus upon it, I came back into the world, my nerve ends recoated with numbness. It had given me space to absorb what seemed unbearable, still painful but not overwhelming. Better than fentanyl, I suppose, and much more accessible. I’m grateful for that.