What do you like to spread on your toast at breakfast time?
In my kitchen there's usually a selection of spreads to choose from: peanut butter, strawberry jam, honey, even that good old British standby Marmite, but my favourite is Marmalade.
But not that sweet sickly stuff that's lined up on the local supermarket shelves. I like my marmalade bitter with a tang of citrus, something with a punch to make sure I'm fully awake. And the only way to get it is to make it myself.
The bitter and rather ugly Seville oranges are only available at this time of year. I usually have to try 2 or 3 grocery stores before I find them, but this year they were in the first store I went to. Bonus! Teamed with a couple of lemons and sweet oranges, Marmalade Day 2017 got started.
Squeeze out the juice, separate the pulp and the pips, and cut the peel into thin strips. The pulp and the pips can be soaked and boiled to extract the pectin. For every cup of peel and juice, 2 cups of water was added, and then left to soak in my "jam bucket" overnight and then cooked until soft. Then sugar was added, and more cooking for at least 30 minutes until the marmalade reaches a jelly consistency.
Then it's poured into hot jars and we wait to see if it will gell. Even if it doesn't, it will taste yummy! Making marmalade is a pretty labour intensive process, but worth it IMHO!