Seville Orange Marmalade

About our Seville Orange Marmalade

Seville oranges come into the shops in the middle of January and marmalade making has always been a very welcome diversion in the middle of this gloomy month. Making marmalade is a long old process and each batch takes about six hours. The skin is all cut by hand and the cooking takes around three hours in total. The only part of the fruit that is not used is the tiny stalk, so the much-loved compost bin doesn’t profit very much from marmalade making. The best thing to do with marmalade is to eat it on warm buttered toast but another lovely idea which comes from Delia Smith, is to melt it in a pan with some port and use it as a sauce for duck. Lovingly handmade in Paddock Wood.