It’s been two weeks since we shared our marmalade recipe with you, and I’m not sure I should admit how many jars we’ve managed to get through in that time. This batch was particularly good - the perfect zing of ginger cuts through the sweet yet bitter orangey goodness. Sitting on the kitchen side right now is another brown bag of promise - a kilo of seville oranges waiting to be juiced, a perfect activity for the rainy afternoon ahead.
If you haven’t yet found the moment to make a batch of bottled sunshine, we’ve shared a quiet little film in this week’s post of the simple, unhurried process inside our narrowboat home. We hope it nudges you towards your own pot of gold, or failing that, you can simply unwind a little and make some with us.
The season is drawing to a close now. Riverford’s last marmalade kits have been sent out, and the Seville oranges are thinning in the greengrocers. If you’ve been thinking about it, consider this your gentle reminder: you’re about to run out of time.
This is our first time sharing a small film here on Substack, and we’d love to know if you watch it. More importantly, tell us if it sends you rummaging for a preserving pan and the last of the oranges.
You can find the full recipe for the marmalade we make in this video in our post from a couple of weeks ago.
