Made my marmalade a couple of weeks ago and also froze 2k of Seville oranges for later in the year . Also made lemon curd. I love making my own preserves, something magical about it and it fills the whole senses with delight.
Oooo I am sooooo jealous! Just came back after a fast and furious search for Seville oranges in many ethnic shops in my area only to be told the season is over! Oooo so I have the last 2 pieces! I will still make something! Very envious for your 2 kg in the freezer 😂 never made lemon curd .. something for me to try! I am clearly in good company here 🥹
From what I understand, the real benefits of make-your-own are not so much in the comparative cost (not by those words suggesting that making your own batch of 10 jars for home consumption would cost more that a quality shop brand) but more in the "what's not added" and "what's added" materials - cutting out the added "chemicals" and adding or changing the recipe to suit your own taste. Doing it this way, with constant temperature/humidity storage, has always seemed like a great idea to me. P
Reading and salivating 😍
Girl just bought the last two Seville oranges in a shop, adding 2 more normal ones and I will definitely make a marmalade 😂. Yum
Made my marmalade a couple of weeks ago and also froze 2k of Seville oranges for later in the year . Also made lemon curd. I love making my own preserves, something magical about it and it fills the whole senses with delight.
Oooo I am sooooo jealous! Just came back after a fast and furious search for Seville oranges in many ethnic shops in my area only to be told the season is over! Oooo so I have the last 2 pieces! I will still make something! Very envious for your 2 kg in the freezer 😂 never made lemon curd .. something for me to try! I am clearly in good company here 🥹
From what I understand, the real benefits of make-your-own are not so much in the comparative cost (not by those words suggesting that making your own batch of 10 jars for home consumption would cost more that a quality shop brand) but more in the "what's not added" and "what's added" materials - cutting out the added "chemicals" and adding or changing the recipe to suit your own taste. Doing it this way, with constant temperature/humidity storage, has always seemed like a great idea to me. P
It certainly is cost effective effective, tasty and heartwarming.