Seville Orange Marmalade

I know what you're thinking - she's burned it.

But you'd be wrong, as this has yet to be boiled into that deliciously tangy spread.
The deep colour comes from a mix of dark sugar with the white, to make Oxford Marmalade. The peel is cut chunky rather than shredded and the result is altogether more robust than traditional marmalade.

I confess that we acquired the taste for it when a batch of marmalade caught and some of the resulting caramelised sugar stirred into the rest rather than waste it, giving the whole that deep orange colour.

I now have eleven jars of delicious dark marmalade which will keep us supplied for some time.