All has been quiet on the jillicious! front for a while, but I have been busy over the past few weeks, making marmalade while Seville oranges are in season. The gorgeous orangey smells coming from the jam pan have been the perfect antidote to those symptoms of January-itis (being sleepy-headed and generally grumpy!) and having a jar of marmalade ("sunshine in a jar") on the breakfast table will really lift your spirits. Apart from all that of course, it tastes bloomin' marvellous!
I've made several different types of marmalade, some the same as last year and a couple of new ones....
- Medium cut Seville orange marmalade - does exactly as it says on the tin!
- Chunky Seville orange marmalade - my favourite type - big chunks of peel and a beautiful amber colour. (Warning: this marmalade is not for the faint hearted or those of you who like dainty slivers of peel and lots of jelly in your marmalade...)
- Wakey wakey! Seville orange and ginger marmalade - Seville orange marmalade with slivers of crystalised ginger. Puts a bit of a zing into breafast!
- Rise and shine! Seville orange, blood orange and pink grapefruit - Seville orange is still the main fruit, so the grapefruit and lemon aren't overpowering but can still be tasted. Yum!
- Seville orange and lemon marmalade - A lovely refreshing marmalade, paler in colour than the others and thinner cut.
- Seville orange, pink grapefruit and lemon marmalade - Another thinner cut marmalade, and a softer set, with lots of citrussy flavours.
- Dark Seville orange marmalade - This marmalade is darker, as a quarter of the sugar content is soft brown sugar rather than granulated ywhite sugar. This means that it has more of a rich treacley taste and is a little less sweet than the others...and v tasty!
The prices and availability are on the right hand side of this post, so let me know if you'd like to order any! (jill.mceachern@ntlworld.com)
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