Mid-winter is the time to be thinking of marmalade.
If nothing else it’ll take your mind off that other old rubbish that happens towards the end of December.
Seville oranges are in season from December to February so you’ve plenty of time to be thinking about it. If you have some indifferent honey you’d like to use up, here’s a good target – oranges and honey together develop a superb depth of flavour.
Mead flavoured with fruit is known as Melomel. I’ve got 6 blackcurrant bushes in my garden; I planted them in 2004 as cuttings. Each year now, in July I make between 10 and 30 gallons of wine from the currants they give me. Instead of sugar I use some horrible honey I bought in haste – I’m drinking my mistake. If you’re out there Frank – you know who you are – cheers!
If you have a wine hydrometer, you won’t need me to tell you how to use it and you can be more precise about how much honey you want to add.
Here is the recipe:
1 gallon water
Red wine yeast and nutrient
Mash the fruit in food grade plastic bucket. Do not use metal – I use a plastic bottle full of water as a pestle;
Boil honey and water in a large pan, remove scum and pour still boiling over the fruit;
Cover with a cloth;
When cooled to blood heat add pectic enzyme as per instructions on container and leave for a day;
Next day add the wine yeast and yeast nutrient, stir and cover;
Keep covered in a warm place, stirring once per day, for 5 days;
Strain into a demi-john, fit airlock and leave till it stops fermenting and wine clears;