As the wind howls and the snow blows– we may be two days from the spring equinox but the weather is firmly winter– the new and very bonny marmalade from les collines is springing forth!!
I’m especially excited about it as marmalade represents a new domain for me. From how to make it to how to taste it is a learning curve I’m still on. But the feedback has been fantastic so must be doing something somewhat right.
before
after
Funny, bumpy, thick-skinned Seville oranges are essential here. Cook, scoop, cut, soak, cook again, it is a process. But it’s especially nice working with citrus at this time of year, like painting the kitchen with fragrant warmth and sunshine. And Sevilles have a lovely scent that makes me think of Bergamot.
(I’ve also taken advantage of my stash of these sour beauties, and satisfied a thin sliver of my southern longings, by making the awesome Lee Bros.’ sour orange pie, like key lime but orange and super yum. Will share if ever I can figure out the recipe widget…)
Jars will be at the Hillsdale General Store and Olde Hudson by this weekend, and other stores soon to come.
Sevilles, sugar, Islay 10-year single malt: bittersweet citrus alchemy with a little Hebridean help xo