I’ve spent the past few weeks painting botanical illustrations of oranges and lemons, among other ingredients... all will be revealed when they are published.
What I can reveal now though, is that since Seville oranges are in season I have dusted off my preserving pan and begun musing about marmalade. Here are some points to bear in mind.
Seville oranges only make a brief apperance in the market, buy as many as you can carry.
Make much more marmalade than you can eat yourself, a prettily labelled jar makes a lovely gift.
Don’t start googling marmalade recipes late at night.
Don’t google marmalade recipes at all! (.....unless you start in July)
Those little orbs of tangy, citrus magic will not wait for ever.
Less is more. My 34 year old preserves book has long lost its cover and the yellowing pages are held together with a rubber band, but its advice endures.
Start collecting jam jars early so you will not be obliged to lick out the nearly empty mustard jar or eat up the lone gherkin floating in musty brine.
In my experience a square of muslin is never ‘to hand’ to wrap the pips. A new, clean, freshly rinsed kitchen cloth is perfect.
Citrus juice and chapped hands are not good bedfellows.
When enthusiasm begins to wane pop the remaining oranges in the freezer, there are only so many evenings in any one week one should spend hunched over a chopping board.