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
To coincide with the arrival of Autumn, Fortnum and Mason held a two day Artisan Market, showcasing some of their most talented producers so that customers could taste their autumn creations and quiz them on techniques. Guy Tullberg from Tracklements made chutney in the demonstration kitchen on the First Floor and Steve Benbow, Fortnum’s beemaster provided honeycomb to taste. I was delighted to meet Liz Knight from Forage Fine Foods and taste her wonderful products, especially the Rose Petal Preserve.
Fortnum’s had also invited chutney enthusiasts to enter the first Fortnum’s Chutney Challenge and have their creations judged by Continue reading Fortnum and Mason’s Chutney Champion
With the new school year well under way, trees shedding their leaves and less daylight, I return to my chutney recipes. Looking ahead to December and the season of edible gifts, autumn is the perfect time to make chutney. After two to three months in storage it will be ready for eating, and giving to family and friends as a special gift. Serve chutneys with cold meats, fish, cheeses and curries. Mix them into stews and dips for extra flavour. Think savoury jam and that is chutney. Compared to jam there is less drama when you make chutney. Reaching a setting point is not necessary, just slow, gentle cooking to a thick consistency.
Chutney ingredients placed in a pan look unappetising; Continue reading Chutney in time for Christmas
It is very important to select the correct cover and container for a marmalade, jam or chutney. As a competition judge I frequently see exhibits with not only a waxed disc and cellophane cover, but also twist-top lids and a fabric or paper cover all on the same jar. Both good and bad advice can be found on-line and in print. However, by following a few simple rules it is possible to make preserves with a good shelf-life. Continue reading Covers and Containers
How do you combine preserves with food and raise money at the same time? I’ve always enjoyed my second passion bread-making, so the opportunity to make bread and supply chutney for a charity event in Wells on 3rd March was too good to miss.
Wells Cathedral School are building a state of the art Concert Hall. Named Cedars Hall it will provide space for concerts and performing arts within the school and the wider community. To raise funds for the Cedars Hall Appeal, the Friends of Wells Cathedral School Music organised a lunch and talk for members. They were fortunate to book Ann Widdecombe as the guest speaker. Ann generously donated her speaker’s fee to the appeal and also a percentage of sales from her novels which were sold on the day. Continue reading Chutney for Charity