MOREISH MARMALADE MAKING
Last week we spent a very indulgent two days making homemade Seville orange marmalade, well Amy and her Father actually but we all enjoyed watching the process!
Whilst the Seville orange eaten in its raw, natural form is overwhelmingly sour, the marmalade is a perfect balance of sweet and sour. The peel for the marmalade was chopped using an antique cutter from Nostell Priory, Yorkshire and the marmalade set in original late 19th century marmalade jars, sought out and dug up in Wales, sterilised, ready for reuse and then topped with Thimble Print linen from HOWE at 36 Bourne Street.
As a conclusion to our week of fundraising for our favourite charity Save the Rhino International , these 40 jars of Howe made marmalade are for sale in the shop now. Come and buy a jar from us before we run out, deliciousness guaranteed, especially on hot toast.
Absolutely peelicious. 🍊