Your newsletter is gratefully received . In relation to the discussion on making marmalade may I add a recipe from Lois Daish found in a 2002 Listener article..... This recipe is thick and full of fruit and due to the short cooking time retains its fresh citrus flavour and golden colour resulting in  complimentary remarks , delicious and can use any fruit you wish.

Day One. Wash and finely slice fruit using a knife or processor. Pack the fruit loosely in a measuring jug, put in a container (non metallic) with an equal measure of water and leave to soak.

Day Two.  Put the fruit and water in a pot..bring to a full rolling boil, then turn off.

Tip back into the container and leave to steep.

Day Three. Wash jars and put in low oven to dry and warm.

Measure the fruit mixture in a measuring jug, put in large wide pot.

Add an equal measure of sugar and  slowly bring to the boil.

Once the mixture is boiling, raise the heat until marmalade sets when a little is dropped onto a chilled saucer or when the last drops dripped from a metal spoon clump into a soft jelly. 

Small quantities of marmalade may only take 10 minutes to set...larger quantities may take

 20 to 30 minutes.

The advantage of the 3 day soak means the marmalade mixture has a short boiling time.

Depending on what fruit you have in the orchard, I find the best mixture is:

1 grapefruit....2 oranges(or tangelo) ...1 lemon..preferably a Lisbon lemon...Not over ripe.

But you can use any combination that you wish..e.g limes ..more oranges/tangelos /lemons.

the orange makes the marmalade a bit sweeter.

So here is another challenge for you!

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