It's that time of year again.
On Wednesday I bought some seville ornages at the Bury St. Edmunds market and yesterday and today I made two batches of marmalade.
First, the oranges (and lemon) are squeezed and the juices added to the pan of water.
Then it was the tedious job of cutting the peel into slivers.
The pith and pips are collected on some muslin,. which is tied up and dangled into the water in the pan.
2 hours simmering before the sugar is added, the pectin squeezed from the muslin bag and the mixture boilde hard until the marmalade is ready to set.
And here is the result.
As delicious as ever... and I haven't finished last year's yet!
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