It's February, so for a few weeks the Seville oranges are available to make marmalade. I've always enjoyed making marmalade. I don't save money doing it, it doesn't really save any time. For me it is therapy!
This year's first batch is four fruit marmalade - oranges, lemons, limes and grapefruit, and here is a picture of the fruit ready to be cut, squeezed, peeled, de-pithed and generally prepared. It is hard work, but it is rather pleasant to have your hands smelling of citrus!
Here is the boiling pan, with a muslin bag containing all the pith and pips. The finely shredded skin is on the surface.
|Boiling the fruit.|
Hours and hours later, and boiling the mixture frenetically gives you your marmalade, which needs to be poured into jars and sealed (and labelled - I'll get around to that later!)
|14 jars of heaven!|
However, what it is all about is the flavour, and the freshness, and the enjoyment of making something that is properly home-made. The marmalade is a little runny (despite using the pectin from the fruit, jam sugar, and a sachet of extra pectin), so any suggestions in letting me know how to get my marmalade more solid would be gratefully received.