Guess what I’ll be doing this weekend….
For me, one of the delights of January are Seville Oranges. Any opportunity for preserving usually fills me with greedy anticipation, but these are even more special. They appear at a time when few fruits are in season and bring a welcome burst of colour into these grey winter days.
Seville Oranges have a short season – mid January to February – so you’ll need to snap them up quickly if you fancy a spot of marmalade making. Of course you can make marmalade with any citrus fruit, but Seville Oranges are particularly well-suited for the purpose as they are higher in pectin than normal oranges. They are bitter-tasting and full of pips, so definitely not for eating, yet their intense flavour is perfect for preserves. Marmalade is the obvious example but, if time permits, I’m also hoping to make some Seville Orange Curd. Yum! I usually try to avoid buying imported fruit but I do make an exception for Seville Oranges, reasoning that just a small amount can keep us stocked up with marmalade for at least a year – so a little goes a long way!
Anyhow, more on marmalade in a future post….