There's something so gratifying about turning a brown paper bag's worth of fruit into six gleaming jars of preserve to spread on your morning toast.
I love the nubbly surface of a Seville orange.
I love cutting the peel into thin strips.
I love it that nothing gets wasted and that even the pith and the pips play their part in the process.
I love the way the peel turns transluscent when it's boiled in the sugar syrup.
I love watching the surface crinkle when testing for the setting point.
I love pouring the amber liquid flecked with golden peel into the warm jars.
I love the crackle of the celophane covers as they tighten.
I love the rows of jars on my shelf.
I love making marmalade.