This is the Seville Orange Marmalade season – and here’s batch one of my celebrated recipe. I’ll let you into the secret; you take the pith and put it into a second pan – the pith pan. The preserving pan takes the juice and peel, and both simmer alongside each other before the pith is strenuously sieved into the main pan and sugar is added. In this way a maximum of pectin and bitterness is extracted, a rapid set is achieved and both taste and yield is enhanced considerably.
You will find the recipe here on the website of my local and excellent health food shop. Your breakfast will never be the same!
By the way, this firm set Oxford style marmalade is from 1.5kg of sevilles. Beat that, Delia.