Regular readers will know that I am passionate about the quality of traditional jams, jellies, marmalades, curds and mincemeats. DEFRA is intending to revise the Jam and Similar Products (England) 2003 Regulations. Their consultation for the revision ends on 22nd May. Two Statutory Instruments have been drafted, one of them will take effect later this year.The permitted sugar levels for jams, jellies and marmalades will be reduced either from 60% to 50% or from 60% to 55%. The government prefers a reduction to 50%. Additional de-regulatory measures are suggested to remove the UK national limit for “reduced sugar jam” and to remove the national provisions for curds and mincemeats.
The consumer is clearly protected by the current regulations. A product labelled as Jam, Jelly or Marmalade must have 60% sugar and consequently should have the traditional characteristic quality of these British preserves. Reduced Sugar jams have to be labelled as such which should alert the consumer to the fact that it is a different product.
The new regulations, if adopted, are likely to mislead consumers.We may lose jewel coloured jams, crystal clear jellies and glowing marmalades; Continue reading The Death of Jam and Similar Products? Jam Regulations !
Fruit curds are a decadent alternative to jam. They are popular as a spread and as a baking ingredient. Fruit Curds: Make and Bake is my fourth multi-touch ebook. It leads the reader through the simple process of making and baking traditional fruit curds with reliable recipes. Beautiful, illustrated recipes will entice the reader to make and bake with luscious curds.
There are detailed explanations of each stage of the curd-making process, from the preparation to how to fill and seal the jars, illustrated with galleries of colour photographs and embedded videos.
It has tried-and-tested recipes for both
the novice and the experienced cook. Continue reading Fruit Curds: Make and Bake – ebook
During the last year there have been media reports about a regulation which stipulates a sugar content of 60% in jam. The regulation refers to jam that is made using fruit, sugar and water or fruit and sugar. DEFRA has opened consultation to consider changes to this regulation.
“The Regulations require as a general rule that jam, extra jam, jelly, extra jelly, marmalade, jelly marmalade and sweetened chestnut puree have a sugars content (expressed as soluble dry matter content) of at least 60%.” They also state that “ For products labelled as “reduced sugar”: the product must have a soluble dry matter content of not less than 25%, and not more than 50%.” (1) Continue reading Real Jam e-petition
Recipes for citrus marmalades have been recorded since the early seventeenth century, but the marmalade we enjoy today was developed by the Victorians. In the mid seventeenth century, bitter orange and lemon marmalades were made from the fruit pulp and stewed apple. The peel was sliced thinly into long strips.The consistency of this marmalade would have been similar to a fruit cheese and cut with a knife, rather than being spooned out of its container. Many recipes tended to be rule-of-thumb and gave unpredictable results. In 1681, Rebecca Price’s record of her mother’s Seville orange marmalade gave proportions of sugar to fruit, but omitted the volume of water to be used or the cooking time. Continue reading Marmalade Recipes
Seville Orange Marmalade – Made Easy
As well as being informative, videos are great fun to make.
For a limited period of time, I would like to share with you my video about making Seville Orange Marmalade. The video is usually only available inside my ebook First Preserves: Marmalades.
Those of you who have already bought First Preserves: Marmalades please update it to receive the video.
Please let me know what you think about the video and my books, have fun making marmalade
Seville Orange Marmalade – Made Easy
For me, the new year heralds the arrival of Seville oranges and getting to know my kitchen intimately as I juice, slice, simmer and boil the fruit into marmalade. Seville oranges have a short season, from late December to the end of February. Recipes for orange marmalade have been recorded since the early seventeenth century, but the marmalade we enjoy today was developed by the Victorians and Seville orange marmalade is the king of marmalades.
The walls of Seville oranges are tough and the inside full of pips.These provide masses of pectin, a gum-like substance and helps the marmalade to set. When it is combined with the correct percentage of sugar it creates the traditional jelly-like consistency. I select Sevilles with a rich orange colour, and a characteristic aroma.They are an economical fruit as 1kg of Sevilles will yield 3kg of marmalade. I have made marmalade with both organic and non-organic Sevilles, but the slightly higher price per kilo for Ave Maria organic Sevilles is worth paying. This organic variety has a more intense aroma and flavour in marmalade than the usual non-organic varieties, so hunt them out. Continue reading How to make Marmalade
My 2013 delivery of organic Seville oranges is due from Leigh Court Farm near Bristol on 5th January. Their arrival will mark the start of juicing, slicing, simmering and boiling to produce the king of marmalades.To get myself into marmalade mode before the Sevilles arrive, I like to make lemon and lime marmalade. Although these citrus fruits are available all year, different varieties appear in markets during the winter months. I like to use Eureka or Lisbon lemons for their high acid and juice content. With limes I prefer the large Persian, Tahiti or Bearss lime from Florida and Brazil. The best fruit is thin-skinned, juicy, firm to the touch, and free from blemishes on the skin. Avoid small-fruited acid citrus varieties with dark, tough green skins-Kabosu, Makrut Lime or Combavas and Sudachi. They are small-fruited acid types and better suited as flavouring in soups, curries and salads. Continue reading Lemons and Limes – A Marriage for Marmalade