Marmalade!

I bought a lovely box of organically grown Sicilian blood oranges. They are so delicious, soft and sweet and the freshness of taste reminds me of holidays in the Algarve.
I shared the bow with Jacqui, but we have six kilos so I thought I would try marmalading some. I found a recipe that involves paring of the zest, then peeling away the pith. The remaining flesh is processed and then it’s all cooked up. A bit laborious but the results are amazing, a beautiful gel set and a wonderful fresh distinct flavour.
I made a little gooseberry jam too, as our chief market jam maker has been off sick for a few weeks and we are running out of things to put on the shelves. They are crazy for marmalade but I will keep the red stuff for myself!