Seville oranges are in the shops - it's time to make marmalade!!(!)
It's a far more sensible time of year to make preserves than the summer, when the kitchen is likely to be too hot already and the last thing you want is to fill it with steam. We don't use a lot of marmalade - I eat toast dry mostly, although I will extract a thick chunk of peel from the jar and nibble it. Fortunately, the Sage and I fit nicely together, in that he likes the jelly best and I prefer the bitter peel.
My father was the marmalade maker - and eater - when I was a child. I remember him standing in the kitchen cutting up the oranges. He used to bottle it into glasses, and add whole almonds and glacé cherries for added prettiness. Sometimes, he added a thin slice of orange too - I suppose he cooked those separately so that they kept their shape.