Lady Marmalade.....

......it's that time of  year again, folks....when an old woman's fancy turns to.......wait for it....this is really gripping....

...oranges! Actually, Seville Oranges to be precise, the kind you need to make MARMALADE! (ok, perhaps 'gripping' was a tad misleading!) but if you want my take on it....here's the age old recipe that I use.....be warned, it's not a quick way of making it but the results are so worth it...so off we go.

You'll obviously need some of the above - I used 3 x the amount you see here - I was making A LOT....then a couple of lemons and one or two limes (I'll explain about them later)....some of this....

...........a large preserving or other thick-bottomed pan and maybe a jam thermometer if you have one, if not the tried and tested saucer-in-the-fridge will do to test for setting point......so, to begin.....

........cut your oranges into quarters, remove the pips and set them to one side.

Slice the oranges according to how you like your marmalade.....I prefer non-chunky so I slice thinly....you can use a Magimix or other food processor for this task as it's quite a tedious part of the job and can give you blisters on your palms!....or you can continue slicing manually and use the process therapeutically until you have a pile which looks like this...

......when you reach this stage, weigh your pile of slices and to every pound, add 3 pints of cold water. Now for the waiting game......leave this mixture to soak and stand for 24 hours....told you it wasn't quick!

The next day!........dig out your preserving pan and rub inside with a piece of lemon OR slice/chop some lemon and add to the orange mixture.....then put the pips that you previously set aside (24 hours ago!) in a muslin bag or a piece of muslin and insert into the orange pulpy mixture, making extra sure the bag is secured tightly or else you'll be spitting pips for evermore, then simmer the lot for approx 4 hours or at least until the orange pieces are quite tender. At this point, the recipe I use suggests leaving the mixture to stand for another 24 hours but I skip this part and just get on with it!So.......When the pulp is cool, weigh it again and for every 1lb of pulp (one pint of pulp = 1lb in weight - I used a 4-pint measuring jug for this purpose) add 1lb 3oz (apologies for non-metric measurements) of  the preserving sugar - which, of course you've previously warmed in the oven - (less if you like a slightly bitter marmalade).

 Dissolve the sugar into the pulp, bring to a rolling boil ....

...(doesn't look too appetising at this point but just wait!)..and boil until setting point is reached on the thermometer or if using the saucer method, until the mixture crinkles. (If you're having difficulty reaching setting point, you can slice a lime or a lemon in half and add this to the mixture, rather than more sugar,removing them before potting-up).

Now for the fun part....when the syrup has cooled slightly, pot into warm,sterilised jars, leave to set, then find the biggest croissant,scone or slice of bread you can and slap on some of that gorgeous,golden,tasty MARMALADE!.....told you this post was rivetting!

......although think you might find that one jar is never enough....

...multiples are good!....

Enjoy...... and have a Great Weekend Everyone, however you're spending it. xxx

ps WORD VERIFICATION - JUST SAY NO!