I really hate a sour orange, and the recent cool weather which left us chilled to the bones, and which now thankfully seems over, is in my sugary mind, the reason for the many sour oranges — too sour for even juice.

The point was brought home last week, as we observed the heavily-laden trees at the coffee farm of Alex Twyman. Some were sweet, many however, sour enough, to send shock waves through the body.

There is, however, a sweet side to the intensely sour fruit which can be converted to marmalade, tangy sweet and perfect on breakfast toast.

The fancy Seville orange, is responsible for those delicious bottles of citrus and peel. The fruit originally to the Caribbean on ships sailing from Spain.

Marmalade is neither Spanish nor Jamaican but is in fact a Scottish invention. A James Keiller of Dundee in the late 18th century bought a cargo of bitter oranges from a stormbound Spanish ship, but they were so sour that the Keillers could not sell them in their shop.

His mother Janet, immediately set about preserving them. The rest as they would say is marmalade … served daily across the globe on many a table.

Here in Jamaica, a few housekeepers, grandmothers and mothers know only too well, the secret of preserving bottles of goodies.

Over in Dover, St Mary Linnette Rigg has been bubbling Seville oranges for many years. The result, some of the most delicious marmalade available anywhere in the world.

Not available on the shelves — the best stuff never is — but bottled as gifts for close family and friends.

We gently coaxed Linnette into sharing the bubbly brew with our readers.

Recipe Linnette Rigg’s Dover Orange Marmalade

Ingredients

6 Seville Oranges

6 lbs granulated sugar

water to cover the oranges

1 lime or lemon

Method

Remove rind from three oranges

Cut each orange into four sections and remove the pith and some of the pulp.

Slice peel thinly.

Remove rind from other three oranges

Cut pulp from all six oranges, include seeds and place in a cheesecloth bag tied tightly.

Measure peel and put in saucepan.

Add three cups of water for each cup of peel.

Place bag of pulp and seeds into saucepan with liquid

Boil till peel is tender

Remove from heat and squeeze liquid from bag (making sure bag does not burst or open) back into saucepan.

Discard bag and contents

Add juice of lime or lemon

Measure peel and liquid and add one cup of sugar for each cup of liquid, dissolving sugar thoroughly

Continue to boil in saucepan on medium heat and until liquid is set (test by dropping liquid from a spoon into a saucer of water – it should gel)

Let cool slightly then bottle in sterile jars.