Now in stock....seville oranges to make delicious homemade marmalade.  We also stock preseving sugar for that extra good taste.
why not try this recipe....
900g/2lb Seville oranges
2 Lemons
2.8litres/5pints water
1.5kg/3lb warmed preserving sugar
Method:
*Scrub the fruit  well, squeeze into a bowl, reserve pips.
*Slice the peel thick or thinly as you wish.
*Tie the pips in a muslin bag, then place with peel in a large muslin bag or clean j cloth. Tie with string.
*Transfer to a preserving pan or stock pot with the water, and simmer for about 2 hours until peel is soft and transpaprent. you may need to add more water during cooking time due to evaporation.
*Add the sugar to the pan over a medium-low heat and stir whilst bringing to the boil.
*Boil rapidly until setting point is reached at 105C/220F. This may take 20mins
*Remove the muslin bag and discard the pips.Stir the peel into the marmalade.
*Allow to cool for 15mins, to distribute the fruit evenly between the jam.
*Pot in warm jars and seal.
*Most importantly of all enjoy on a thick slice of Davies bread with welsh butter!!
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