For just a few short weeks at this time of year the bitter Seville Oranges
are on sale. As the allotment is currently under water, it seems that making marmalade is a good way to pass the time indoors.
The outer zest takes quite a bit of cooking to soften properly so I snip it into thin strips.
This whole process is quite labour intensive but needs to be prepared well.
Seville oranges have an amazing number of pips to remove. Probably 2 to 3 pips in each segment to remove. These will be placed in a muslin bag during cooking to release their pectin.
But the pips contain a large quantity of pectin which is what helps the jelly set when cooking. I soak the chopped fruit and pips in half the quantity of water for 24 hours to help the pectin come out of the fruit before cooking. More tomorrow.