We’re jammin’
For a brief, glorious period at the start of the year, the Seville oranges are available in stores. So, I grab a couple of bags and get to work making marmalade.
The last two years have seen just plain orange, sometimes spiked with a little alcohol to give it an accent.
This year, however, saw me infuse the first batch with dried chillies and some cardamom pods.
As for the second batch...well, there were some left over lemons. Which lead to this:
