Fresh from orchard to jar – Lake Garda Seville oranges.
The thick-skinned bitter oranges are picked from January to April: they come from Gargnano, on Lake Garda. For our marmalade, they are halved, de-pipped, sliced and left for 24 hours in water. The orange pieces are then boiled for an hour, along with the pips in a small bag: this is done to aid the natural 'gelling' process. The pips are then removed, sugar is added, and the mixture boiled up again until the right consistency is reached. Everything is done by hand. We've been lucky enough to obtain 1000 jars of this very special marmalade with its delicious bitter taste and chunky peel.