It's marmalade time....When the ground is frozen solid and it's just too bloody cold for gardening why not have a stab at making your own marmalade. The Seville oranges have arrived in the shops and markets and should be around for about a month or so. My mum used an old-fashioned recipe from the Ballymaloe book:
I also love Ginger Marmalade - you can follow the Ballymaloe recipe and add 175-225g (6-8oz) of peeled and finely chopped fresh ginger. Demerara sugar gives a fuller flavour and darker colour. Delicious.