It’s no secret that I love marmalade.
I love its sticky oozy-ness and golden orange colour. Seriously, what’s better than some bitterly sweet marmalade on top of freshly toasted bread slathered with lashings of butter?
Earlier in the year I entered two jars of Seville Orange marmalade to the World Marmalade Awards.
Having heard nothing I assumed I needed to try harder next year.
However, today’s post included two bronze awards for my efforts – to say I’m delighted is an understatement.
I’m delighted it was good enough for an award but also excited that I have room to improve – now there’s no excuse for not making more next year!
Every January I set aside a rainy day (this year it was three) to make Seville Orange marmalade. I love the fact that the Seville orange season is so short – lasting about six weeks across January and February – it means you have to hunt the oranges down and quickly make this wonderful stuff.
Part of the reason I love making it so much is because of the “Magic” marmalade cutter that has been passed down to me. It makes the job so much easier. I also adore the smell and sound of the orange mixture bubbling away on the hob – so much so that it gradually steams up the kitchen windows.
This year I made over 60 jars, with many going to family and friends, but we also have enough at home to see us through the year.
Now it’s bronze-rated I’m sure we will savour the taste a bit more than usual!