I’m just about to make a marmalade loaf with some of last year’s marmalade, so I thought it’d be good to reblog my classic orange marmalade recipe (also, check out my fig and lemon marmalade from earlier the month). It’s that time of year again, decent supermarkets and veg box providers will have Seville oranges in stock right now!
Marmalade. Bitter, orange, tangy, sweet, citrus, sticky sunshine on toast.
I love making preserves. There’s a huge sense of satisfaction in taking a troublesome glut of fruit or veg, and making something wonderful out of it. Preserves make up a huge percentage of my gifts to people, and I don’t think we’ve bought a jam, chutney, pickle or jelly in years!
Marmalade is a little bit different. Obviously I don’t have a glut of Seville oranges in my garden to contend with, but in January, the English preserve season is a way off yet, so this one starts the year off nicely and keeps my daughter happy. I should really double this recipe to keep us going all year; we start using our marmalade sparingly, like an expensive luxury, only to be indulged in on the weekends from about September… and by November we’ve usually run out. One batch at…
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