It’s marmalade season again. We make thousands of jars and I’d like to think that, of all our products, that the end result is the closest to what you would make at home. Commercial recipes are a menagerie of sugars, pectins, citrus fruits in various deconstructions, juices, vitamin C, etc etc. Ours is Seville oranges, lemons, water and sugar. The reason we’re able to process 1000kgs plus of oranges is simple – a spoon, sharpened on the grindstone, is our magic trick. Scooping the pith and flesh away from the skin saves all that tedious peeling, cutting the prep time by ab