What has become our traditional wet January Sunday spent making marmalade for the coming year. We seem to have got the hang of it, as it all went very smoothly this year, just like last. The secret is to poach your Seville oranges for at least 2½ hours before trying to remove the pulp, and to hard-boil the final mixture until it reaches 105°C precisely. 104°C is not good enough. 106°C is too much.
Making marmalade is alchemy, turning sour oranges into gold.
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