My sweetheart is fond of marmalade, so I got some Seville oranges to make it for him. I’ve just begun to learn to preserve. Sometimes it isn’t as easy as it sounds to me when I’m inspired! Still I highly recommend it. This recipe is from a glorious book, Sloe Gin & Beeswax, which a dear friend of mine gave me when we moved into the cottage.
It’s old fashioned marmalade, though unusual in that it begins with cooking the oranges whole.
Then halving them and scooping the pulp & pips into a separate pan;
marmalade pulp
Slicing the peel and dissolving sugar on low heat, along with the pectin and lemon juice, then boiling til set. This is where I ran into trouble, and didn’t get an expert set. This is okay. My jars were no longer hot, so I needed to juggle hot jars, stubborn rubber rings, and dinner. However it did give the marmalade time to settle, so the peel didn’t float to the top!
I’m awfully pleased with the result, despite the wobbly set. We had it on toast for breakfast, and it was like eating a little bright bit of morning sunlight. I’d like to store them where I can gaze at their wonderful colours.
Speaking of colour, I’ve been painting the antiques in serene shades, and got through half of the chairs, finished painting one table, and I’m ready to polish the wax on another. Very exciting!

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