"There's something delightfully old-school about marmalade, which elevates the simplest breakfast of buttered toast, turning it into something worth lingering over."
"If you are lucky enough to have marmalade makers in your circle of friends or family, then you have no need for the shop-bought, but the number of people who set to the sticky work during January and February, Seville orange season, is dwindling."
Marmalade retains an old-school charm that transforms plain buttered toast into a breakfast worth savoring. Many households once relied on friends or family who made marmalade, eliminating the need to buy shop-bought jars. Marmalade making centers on Seville orange season in January and February, when the sticky work traditionally takes place. The number of people undertaking that seasonal preserving work is declining. Shop-bought marmalades display wide variation in quality, with some excellent versions and some notably poor ones available on the market. Seville oranges remain central to classic marmalade flavor and tradition.
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