26 January 2017
We get through jars of marmalade every year, Ben eats it religiously on his toast every morning. I thought it would to fun to have a go at making it for the first time this year. There is such a pleasure in making things from scratch and the lovely thought of having the cellar fully stocked for the coming year.
I embarked on making two different batches. One a dark marmalade which i made over three days and the other a more traditional. The Dark Marmalade develops the most beautiful caramel colour and flavour, which thick cut peel and the combination of the caramel with the bitter citrus of the seville oranges is mouth watering.
I love a hot piece of toasted bread smothered in butter and good spoonful of marmalade on top with pot of tea. Mornings don’t get much better than that.