Seville Orange Marmalade
As a child It wasn’t unusual at this time of the year to find the kitchen enveloped in a gorgeous aromatic, citrusy fug as my mother made our marmalade for the year. Though perhaps not such a enthusiastic gardener she was always keen to make the most of what she did grow by preserving it in some way, of course we didn’t grow Seville oranges but their arrival into the green grocers in late winter months would signal the start of a seasonal calendar of events.
The dining room sideboard was kept full to bursting with all sorts of sweet and savoury goodness, bottled black currants, pickled onions, green tomato chutney, marmalade and strawberry jam all fighting for shelf space. On taking up the allotment I was determined to follow her example but in truth, bar a couple of batches of chutney and a bit of chilli jam, my efforts have been found wanting.
Last weekend however, while mooching around on twitter, I picked up on a conversation started by Gillian Pulford who tweets under the name LottieLove saying that she was going to preserve through the seasons using Pam Corbin’s (aka Pam The Jam) Preserves book written as part of the River Cottage Handbook series. It was a bit of lightbulb moment and I’ve decided to do the same, beginning yesterday with Seville orange marmalade.
In the end I didn’t use Pam’s recipe because it requires the peel to be soaked overnight and I hadn’t budgeted the time for this so it was Delia Smith instead. I was a bit nervous about it and though not difficult it is time consuming, definitely one for a rainy day, but I’m thrilled with the results. The full recipe is here. Next on the list is for February is Early Rhubarb Jam.
If you’d like to join in with this challenge or are doing some preserving of your own let me know in the comments, it would be great to have some company.