Realise it is already February and I haven’t made any marmalade. No sign of Seville oranges in local town, but foray to town twenty miles west proves more fruitful. Have noticed similar situation in past obtaining red cabbage and cold pressed rapeseed oil. Wonder if this is reflection of our neighbourhood.
Consult recipe book and forsake normal method of boiling and then cutting softened fruit in favour of cutting raw peel and then boiling as recipe promises this technique produces brighter, clearer marmalade.
Catch thumbnail and skin with knife while slicing. Wish I’d used my normal recipe.
Discover have bought insufficient Seville oranges and make up quantity with blood oranges. Much simmering of aforesaid peel results in glorious smell that pervades whole house. Realise recipe calls for demerara sugar of which only half a packet in pantry. Make up quanitity with granulated. Feel this can only add to the brighter, clearer marmalade.
Much boiling and checking of temperature. Marmalade refuses to rise above 102C. Saucer test confirms setting point not reached. Move pan to electric cooker. Answer phone and hear recorded message about boilers. Take some time pressing buttons to bar number. Marmalade now risen to 105C so should set well. Pour into jars. Note that marmalade looks distinctly dark and opaque. Leave to cool.
Label and put on shelf next to last jar of 2016 marmalade. Which is a considerably brighter, clearer marmalade.
Resolve to revert to normal recipe next year. Wonder why I am so easily seduced by new recipes that offer wondrous results when there was nothing wrong with original.
Discover an orange can keep both grandson and dog entertained for quite a long while.
Wait for both to fall asleep and eat orange.