The Cottage Smallholder

I'm not sure if this is the right place to post this, but now, January, is the Seville orange time.

We have found, generally, that shop-bought marmalade is a bit too sweet for our tastes, so I prefer to make my own. However, I do have an enormous number of preserves, so I don't want to make too much (a year's worth is too much, really, considering the amount of space needed to store them). So, how do I manage throughout the year? Well, this is my answer to the problem:

Every time we eat or use citrus fruits, I wash the fruit first, and save the peel. Remove the flesh remaining, and cut finely into shreds. Then freeze them. When I have what I think is sufficient to make a batch of marmalade (or when I have run out!), then they go into a large pan, and cover with water and simmer for a few hours till really soft.

Then I add lemon juice and fresh orange juice to the pan and bring to the boil again before measuring /weighing. Add the sugar, and the 'magic ingredient' - apple juice.

The apple juice is the result of using some Bramley apples for a particular dish, and reserving all the peel and cores - everything - and boiling up, for a good bit of natural pectin.

I suppose Certo could be an alternative.

Treat as usual for marmalade.