The first Marmalade Day of the year was last Wednesday. Seville or sour oranges, the best type to use for marmalade, are available for only about six weeks, starting in late December. Some years I can find them, some years I can't. In this part of the United States they aren't common.
If I'm able, I'll stock up. I simmer the oranges whole in plenty of water. Then I put on big apron, have a seat, and cut open the oranges, separating the insides from the peels and slicing the peels into shreds. It's a good job to do while listening to the opera or an audio book. Depending on how chapped one's hands are, it's a bit sting-y at first.
In Britain, where they take marmalade seriously, one could buy a special marmalade cutter. I make do with a sharp paring knife, but gosh, isn't the marmalade machine tempting?
|Fellows & Bates Marmalade Cutter