Sticky, bittersweet orange & lemon marmalade is a taste explosion, not only for toast.

It wasn't, on reflection, the wisest of days to marmalade. My fingers had many openings from too sharp a knife for my haste. Thus each drop of bitter orange juice, each squirt of lemon zest & juice sent me a sting of a reminder.

The orange season is over in the blink of an eye SO, my F.O.M.O got the better of me! Having to fork out R60 for 30ml of jam is another motivating factor too!

Marmalade making needs time, and is a therapeutic process of peeling oranges, painstakingly cutting the peels into fine strands and constantly checking their progress-your mind can truly drift, however guard your fingers whilst daydreaming!

I wallowed in breathing the bittersweet zest spray, enjoyed the prickles of the fruit's oils on your skin and filled the house with the scent of citrus. (AND screeched with pain as the sharp juices gets into your wounds, if any.)

It ends, a day later, with a house that smells as welcoming as warm honey.
There must be hundreds of recipes out there, but it is the method that changes rather than the ratio of ingredients.

The method you choose will depend on how you like your marmalade. Some of us like ours soft and syrupy, others prefer a jam that will sit still. They are all unique.

But here's the rub...
Oranges are bursting with Pectin, whether Japanese or Siamese :)
That is why you include the pith, spent pulp and pips in the pan with the peel and juice. It is almost impossible to make a batch that won't set, if so then change your choice of orange.

It's bittersweet quality is wake-up call in a jar. That is why we eat it first thing in the morning.

Here it is, pots of bright, shining happiness, full of bittersweet flavour and stinging fingers.