The New Year brings the annual crop of Seville oranges from Spain, and I have been busy making marmalade and experimenting with flavours. It has been the ideal pastime for the dreary months after Christmas, when it is too wet and muddy to get on with outdoor jobs.
So I have spent a lot of time in the kitchen. Even though I have been making marmalade for years, there is always a niggling doubt when boiling it up. Will it set, or won't it? Some marmalades take longer than others, especially when mixing Seville oranges with other types of citrus.
Each batch is different. I always add something by way of spice, and a bit of alcohol at the end. The rose and pomegranate gin could be my ruin.
Now that the Seville oranges are over, my favourite alternative for making marmalade is red grapefruit. If you have never made marmalade before, why not give it a try?