Welcome to my website.

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​It's the Seville orange season and many of you will be making your own marmalade.  If you've never tried to make marmalade then I do urge you to give it a go while Seville oranges are in the shops, until mid February.  My mother always made her marmalade on our prehistoric 1929 Aga, and as a little girl I used to read aloud to her while she cooked.  But often in the winter months she was too busy with sheep and ponies and our Jersey house cow to make marmalade and so she would freeze the oranges and use them later in the year.

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When I was first married I realised that it was impossible to find really good shop bought marmalade and I started to make my own - my first efforts were from Katie Stewart's wonderful Times cookbook, the pages now spattered and grubby.

 

 There's no need to set aside a whole day to make marmalade; Roger Fry's Bloomsbury marmalade recipe staggers his marmalade making over a few days. You chop the fruit on day one and leave it to soak overnight, simmer it the following day and let it sit overnight, and on the third day add the sugar and and boil it up. It actually benefits from having a good soak between stages so I have adopted that method.

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But if you don't have the time, then my online shop has four different flavours of marmalade for you to try.  ​​

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