I made my first Seville orange marmalade almost 8 years ago. It was the second week after our son was born and we had just brought him home after a few days in the neonatal unit. Despite no sleep and the stresses of being a first time mum I remember finding the whole process very calming and relaxing. The result was several jars of bright, shining happiness, full of bittersweet flavour and a house that was filled with the delightful scent of orange nectar. I’ve been making marmalade every year since then.
You have to remember that the season for Seville oranges is over in the blink of an eye. They appear on the shelves in late December or at the beginning of January and are pretty much gone by the end of February. One thing that’s definitely clear about marmalade making is that there are hundreds of recipes and variations, from lighter to darker, thinly shredded to chunky, with spices or added alcohol. Some people even make it in a pressure cooker to save time which I have yet to try! The recipe that I’m giving today is the sliced fruit method, as opposed to boiling the whole fruit first. I’ve tried both methods and to be honest, they produce a very similar result but I somehow find the former one more satisfying.