Marmalade making

February 1, 2011

Time is running out if you want to make your own marmalade this year. I’ve been really enjoying the sharp/sweet thing offered by the home-made stuff for the last couple of weeks, so do have a think about it. Recipes aren’t hard to find but I took inspiration from a feature in Great Food Leicestershire and Rutland and used a version contained on the website  of the Oakham’s Jam Jar Shop (the site is a bit of a car crash but stick with it.)

Basically this involved boilng up the Sevilles and a lime before juicing them, straining through muslin,  slicing the peel and making the preserve. 

You should still just about be able to find Seville oranges in greengrocers  or supermarkets. I found a kilo of fruit made enough for a few few small gifts  and plenty to keep me going for the rest of the year.  Obviously breakfast is the key usage but it’s a pretty versatile substance – try using it instead of  red sauce/brown sauce in a sausage sandwich,  as a glaze for a piece of gammon, as a flavour enhancer to a casserole of chicken and sweet peppers, or as the filling to add a sharp note to a layer of cream in a sponge cake.    

Not sure if Leicester Market is selling Sevilles, but congratulations to it anyway for last week being voted Britain’s favourite by the National Association of British Market Authorities. I’ve no idea how much these gongs genuinely represent the sentiment of the masses, but good news whatever.  With developments like the new Market Corner section opening in March it’s good to see the effort being made to keep it relevent and contemporary.


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