My marmalade was specially good this year.
I found some rare Seville’s and cooked up a batch.
Always the same recipe from Delia Smith. All you need is the time to enjoy the process.
The shredding of peel is relaxing, and the smell delicious.
After some gentle, cooking, then fierce boiling, it happens.
Now I have one jar left. Do I eat it or save it? No more Seville’s until next January. I’ve decided, why wait, there’s a whole summer of fruit coming for jam, so best eat the marmalade now!