First attempt at making marmalade

Until recently, I didn't know what a Seville orange was. I became intrigued when a friend was making marmalade and I learned that this seedy, bitter orange has a short winter season. Marmalade-making, then, is not something to be put off until June; in fact, some stores in town were out of Seville oranges by mid February. So, there was some urgency to try my hand at making marmalade if I was going to do it... even though I don't really care for the stuff and eat it only once in a blue moon.

Why Seville oranges? They have a higher pectin content than sweet oranges. (The different colours here are simply due to the lighting.)

Following my friend's recipe, I began with one lemon, one regular (sweet) orange, and six large Seville oranges. Also white sugar.

A lot of work is involved - depithing and cutting the peels into thin strips, boiling and stirring.

It's not a huge yield for all that work, but look at that beautiful dark amber colour. My marmalade was very thick, maybe a little too thick, and the peels were a bit 'al dente'. To my surprise, I quite liked it!

Yogurt marmalade cake

I'm not a big fan of marmalade and even less of a fan of yogurt, but neither is the person who put the recipe for this loaf on her website. Yogurt is in the cake and the icing. It's quite a nice cake, for something different (but not for diabetics). I don't want to name people on this site, but thanks "M". You know who you are.