I spotted some Seville oranges in the supermarket a week or two ago, so I bought a bag & popped them in the freezer until I could find the time to have a go at making marmalade.
And I had time earlier this week, so out with the maslin pan & the recipe book & away we went. Of course I have only made marmalade once before, a couple of years ago & it was okay, but not exactly what you might call expertly set. No matter, it tasted nice.
One sticky kitchen later I have eight-and-bit jars of marmalade & happily, this batch tastes just good as last time - & the good news is that the set is rather better. However those with sharp eyes will spot that the peel is not distributed what you might call terribly evenly, & is all nestling near the tops of the jars, despite leaving the marmalade for twenty minutes to 'rest' in order to avoid precisely this phenomenon.
Next go in a couple of years, I guess!
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ReplyDeleteRegardless of whether the peel is evenly distributed - what does it taste like (and don't say "marmalade"!!)
ReplyDeleteIt's the flavour that counts. I'd just stir it when I open the jar.
ReplyDeleteYou've reminded me that I've got some in the freezer too!
I love making marmalade this time of year! The flavour is just wonderful and I bet yours will be too! Any excuse to eat hot buttered toast!
ReplyDeleteTo say that it tastes 'orangy', does not do it justice, Bilbo - it tastes ORANGY!
ReplyDeleteI can see you with a marmalade session soon too, then, Flum.
Mmmm - buttered toast, Matron, yum yum! Also marmalade sandwiches, marmalade cake, marmalade pancakes....