Phew, here are some of the jars of marmalade I made this week for guests' breakfasts at The Dulaig! For just a few short weeks in January Seville oranges become available in the shops. These special fruits are perfect for using to make mamalade. Bitter to taste when fresh, with the addition of sugar and lemon juice (and plenty elbow-grease to chop and slice them) they are transformed by cooking into zingy gorgeousness!  Adding demerara instead of refined sugar gives the marmalade...