This last week has been freezing cold with snow lying on the ground so I decided to stay inside and warm the house by replenishing our marmalade and jam stock - unbelievably, we were down to the last jar!
First I raided the freezer for blackberries and redcurrants to make a batch of jam. Then hauled the left-from-Halloween pumpkin out from the hidey hole under the stairs to put with frozen squeezed out lemons for marmalade. Because the lemons need to soak and soften, this recipe involves boiling on two days - not a plus point of the weather is at all warm but this week it was very welcome.
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