Marmalade was an excellent way of providing vitamins when fresh fruit was not available, and the British used it to help prevent scurvy and other illnesses on board merchant ships.
These quirky awards were founded in by Jane Hasell-McCosh with the initial idea of preserving, growing and widening the most English of customs: making marmalade. In , more than 1, jars of marmalade were sent in from countries far and wide including Japan, Australia and the Philippines.
The Awards are centred on Dalemain Mansion , a Georgian stately home lived in by the same family for over years, which also happens to hold a very rich archive of marmalade recipes. To find out more about the Marmalade Awards, which coincide with the beginning of National Marmalade Week March , visit marmaladeawards. Jane pictured left is passionate about the preserve.
The cut of course refers to how thick the peel is cut, I like mine as thin as possible. Vintage is a jar you left in the back of your preserve cupboard to age and turn dark amber in colour and deep in flavour. What makes a marmalade There is something to be said about sugar as well. Some use plain white sugar, others use demerara cane sugar , others use molasse or jam sugar minut sugar. And finally the fruit… without wanting to be a food snob, organic or untreated bitter oranges are your only option.
Remember that you will be using the peel so your fruit needs to be of the best quality. Many Seville oranges are harvested from trees which grow by the road and in the city. These are dirty oranges. I like to do the prep the evening before, then let it sit overnight, you can however do it in one day.
Juice all your oranges and the lemon, keep the pips and all the bits aside. Finely slice the peels of the oranges, the thickness is your choice, I like the thinnest I can manage and use my sharpest knife for this. Transfer the shredded peel to the pot, tie the parcel of muslin to the pot and pour over the juice and the water then bring to a boil and leave to simmer for ,5 hours. This is to soften the peel, if you like a bite to the peel, check regularly from 2 hours towards the end of the cooking time.
Leave to cool then remove the muslin parcel and squeeze it as hard as you can to get out as much of the juice as you can. Now to make the marmalade bring the juice back to a simmer and add the sugar, stir well until it is completely dissolved. Bring to a boil, place a saucer or two in the fridge or freezer and check the temperature to reach degrees — which is when the jam should be setting.
Test a bit of jam on one of the cold saucers to see if it sets, if not, continue to boil and try again, and again if needed. I like the peel thinly sliced, just like you: lots of work, but when they float in the bright orange marmalade they are a pleasure. I love your stories, as much as the recipes, and enjoy the beautiful photos. I made last winter several batches of Marmalade,which came out tasty, pure orange colour, and everything else you promised. I wished I could send you a jar, but me living in Jerusalem, made it complicated.
As I was reading the stories you wrote, I checked the botanical name of the Seville orange, and realized I had one in my garden. I never managed to get any good jam out of it, and I make all kinds of them. In israel this orange tree had been used for many years as the base, onto which was grafted some branches of tastier, more delicate kinds of citrus trees.
Lovely post, but here in the UK seville oranges were over weeks ago! Add it with the sugar. You sound like real marmalade lovers! My mouth is watering…. I find marmalade thick cut and as bitter as you can get goes well with cheese. Strong vintage cheddar. Can I make marmalade?! So you can make jam from regular oranges, it will just be sweet rather than bitter sour! Spain grows approximately 15, tonnes of Seville oranges every year to meet this demand.
Funnily enough, they are not really eaten in Spain. You are more likely to find these oranges on the trees that line the pavements and parks, rather than in a market. The myth goes that marmalade was invented in Dundee, by the wife of a grocer named James Keiller, after he bought a load of discounted, and unsellable, oranges from a storm blasted cargo ship. It was much like quince paste which, incidentally, gave marmalade its name. It is interesting that this style of marmalade crops up more often in Scottish recipe books of this time, than it does in contemporary English cookery books, where the mediaeval style, thick paste was more common.
Samuel Johnston, who was famously prejudiced against the Scots was converted, in part, due to the pleasures of the Scottish country breakfast. The tea and coffee are accompanied not only with butter, but with honey, conserves, and marmalades. If an epicure could remove by a wish in quest of sensual gratification, wherever he had supped, he would breakfast in Scotland.
The recipe below has been adapted from one of Delia Smiths. Her method is the best, and most straight forward I have come across. If you have never made marmalade before it can seem quite daunting. However, it is very easy as long as you follow some simple rules. It is made in a few key stages - first you must cook the skin of the fruit in water to make it soft. Then you squeeze out all the pectin from the flesh and pips which are simmered in a muslin package. Finally, you add sugar to the fruit and water mixture to make a jelly.
The marmalade should be crystal clear with a bright orange colour, tasting intensely of, well, oranges. First put the 2. Wash the oranges to make sure they are perfectly clean. Now cut the oranges in half and squeeze the juice out of them. Pour the juice into the pot with the water. When juicing the oranges save the pips and any flesh in a bowl. When the oranges have been juiced use a teaspoon to scrape any remaining flesh from the thick pith.
Put this in the bowl with the pips. Cut the orange halves in half again, creating quarters. Now slice the orange pieces into the thickness you want your marmalade to be.
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