Seville Orange Marmalade – Made Easy
For me, the new year heralds the arrival of Seville oranges and getting to know my kitchen intimately as I juice, slice, simmer and boil the fruit into marmalade. Seville oranges have a short season, from late December to the end of February. Recipes for orange marmalade have been recorded since the early seventeenth century, but the marmalade we enjoy today was developed by the Victorians and Seville orange marmalade is the king of marmalades.
The walls of Seville oranges are tough and the inside full of pips.These provide masses of pectin, a gum-like substance and helps the marmalade to set. When it is combined with the correct percentage of sugar it creates the traditional jelly-like consistency. 
I select Sevilles with a rich orange colour, and a characteristic aroma.They are an economical fruit as 1kg of Sevilles will yield 3kg of marmalade. I have made marmalade with both organic and non-organic Sevilles, but the slightly higher price per kilo for Ave Maria organic Sevilles is worth paying. This organic variety has a more intense aroma and flavour in marmalade than the usual non-organic varieties, so hunt them out. Continue reading How to make Marmalade
The experience of self-publishing an ebook is similar to one with a hardback. As a self-publisher I was responsible for every stage- the text, photography, publishing and marketing. Since 2012 I have published four cookery ebooks using Apple software.
I sell them on iBookstore, and promote them on-line.
