Marmalade is a wonderful thing. Not only is it simple to make, it’s easy to store and a great way to zing up toast or to enhance your bakes. So, to celebrate marmalade season, FOODLOVER caught up with Ann Stallard, from Waterhouse Fayre, to find out more about this delicious preserve…
Ann, can you explain the difference between a jam and a marmalade?
Technically the difference between a jam and a marmalade is that marmalade is made from citrus fruits, whereas jams are made from other fruits and sometimes vegetables, e.g. Marrow & Ginger. More recently the marmalade boundary has been tested and we now have some very interesting and adventurous ingredients available to us (many of which are savoury or mix citrus fruits with other fruits).
How many jars of marmalade would you estimate Waterhouse Fayre make each year
What ingredients go into a traditional marmalade?
A traditional marmalade will be made with the Seville orange, which is
How is it made?
We take the orange, juice it, then take the flesh and pith out before shredding the peel. The flesh and pith
You can check marmalade is set by putting a teaspoonful on a cold saucer, put it in the fridge for a couple of minutes then run your figure gently through it; if it wrinkles it is set.
Leave the pot to cool for 10 minutes before putting into
To make make 6-7 jars (340g) you will need 900g Seville oranges, 3 pints water, 1 tbsp lemon juice, 1.3kg sugar.
You can make your marmalades more interesting by adding herbs, spices or alcohols. Stem ginger is one of my favourite additions, as is whisky. Although gin is becoming more and more popular. The best way to add alcohol to marmalade – and to keep maximum flavour – is to pour it into each jar before pouring the marmalade in. Herbs and spices should be added with the sugar to ensure they are properly cooked.
You can also make a
My most favourite way of enjoying marmalade is in a crusty brown bread & butter sandwich!
Do you have any unique suggestions for using marmalade in home cooking?
Marmalades make a good marinade for many
well with cheese as well.