So, that didn't work very well.
I tried this recipe, by a very respectable food writer, but I had a sense of deja-vu as I watched the pot boil... and boil... and boil... but not set. It was how my marmalade went the first few times I made it – lots of boiling, slow to set and a rather syrupy result.
So what went wrong? I am reluctant to blame the recipe, as it may have been something I did (like workmen not blaming their tools, it's best not to blame someone else's recipe). Although I did notice that it doesn't have any lemons in it, which is unusual – lemons are high in pectin, and every other recipe I've used does include lemon juice or pips or both. So that might have helped.
But it might also be the fault of the oranges. I made my first batch with lovely, petite, smooth-skinned oranges from my local wholefood shop, Earth. But the second batch was made with oranges from Sainsbury's, which were very much the Ugly Sisters to my original oranges. See?
However, despite blaming the oranges, I've decided that any recipe worth its salt requires that the pips be soaked first rather than cooked first, as that's what seems to work – so I'm sticking to that kind of recipe from now on.
As usual, the original question – what's wrong with my marmalade? – has led me down several interesting paths. After writing Tuesday's post, I ended up buying a biography of Constance Spry; this time, I found an account of a visit to the Ave Maria farm and watched a video on the science of making marmalade, including some lovely pictures of Seville's orange trees. Both of these were on the website of marmalade expert Vivien Lloyd and are worth a few minutes of your time as you wait for your marmalade to boil. And while Seville's street oranges may not be the finest raw ingredients, I loved the image of abundant oranges growing on every corner, just waiting to be marmaladed.