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Making orange marmalade is a science and not a domestic art, according to the “Queen of Marmalade” Vivien Lloyd, author of the books, First Preserves: Marmalades, Jams, Chutneys and Marmalade: Make & Bake. She explains, “[R]ecipes that are successful have an ideal balance of fruit, pectin, acid and sugar. They should be brilliant in color and have a jellied consistency; spreadable, but not runny or stiff.” Vivien should know. She has been passionate about preserving since 1987, when a bountiful harvest from her garden in Worcestershire, England sparked her interest. Courses in preservation and judging from the Women’s Institute (the very same group that the ladies of Home Fires are involved in) prepared her to enter and win best in class and “Best of the Best” at the 2008 World’s Original Marmalade Awards at Dalemain Mansion in Penrith, Cumbria. | Making orange marmalade is a science and not a domestic art, according to the “Queen of Marmalade” Vivien Lloyd, author of the books, First Preserves: Marmalades, Jams, Chutneys and Marmalade: Make & Bake. She explains, “[R]ecipes that are successful have an ideal balance of fruit, pectin, acid and sugar. They should be brilliant in color and have a jellied consistency; spreadable, but not runny or stiff.” Vivien should know. She has been passionate about preserving since 1987, when a bountiful harvest from her garden in Worcestershire, England sparked her interest. Courses in preservation and judging from the Women’s Institute (the very same group that the ladies of Home Fires are involved in) prepared her to enter and win best in class and “Best of the Best” at the 2008 World’s Original Marmalade Awards at Dalemain Mansion in Penrith, Cumbria. | ||
Yes, of course there is a Marmalade Festival and competition! Established in 2005 by Jane Hassell-McCosh, the annual event is held on her country estate, a medieval, Tudor and early Georgian house and gardens in England’s Lake District that has been the family pile since 1679. The awards are truly the Holy Grail of serious marmalade preserving. Last year there were over 1,500 entrants from around the world competing for awards in the homemade, artisan, and B&B/hotel/restaurant categories; this year, a Young Chef’s award will be added. The deadline to enter this year’s competition is February 14th, but you can work on your preserving skills and power up for next year with plenty of time to spare. If you happen to be traveling to Northwest England or Scotland and want to visit a classic English country estate and sample several award winning marmalades, the festival is set for March 19-20, 2016. | |||
Inspired to “have a go” at making marmalade? If so, please make haste. The Seville orange season is very short, running from early January through February. In the U.K., fruit is imported from Spain, but according to my local grocer, the Seville oranges available for purchase in the Seattle area are “made in America,” grown in the citrus belt from California, Arizona, Texas and Florida. Sevilles lose their flavor and expire very quickly, so preserve them immediately or store them in your refrigerator as briefly as possible. It is best to use granulated white cane sugar, which produces a clear, bright jelly that does not change the pure orange flavor you seek. Here is an excellent video from Vivien Lloyd, including her prize-winning recipe and the complete step-by-step process to create traditional British Seville orange marmalade. | Inspired to “have a go” at making marmalade? If so, please make haste. The Seville orange season is very short, running from early January through February. In the U.K., fruit is imported from Spain, but according to my local grocer, the Seville oranges available for purchase in the Seattle area are “made in America,” grown in the citrus belt from California, Arizona, Texas and Florida. Sevilles lose their flavor and expire very quickly, so preserve them immediately or store them in your refrigerator as briefly as possible. It is best to use granulated white cane sugar, which produces a clear, bright jelly that does not change the pure orange flavor you seek. Here is an excellent video from Vivien Lloyd, including her prize-winning recipe and the complete step-by-step process to create traditional British Seville orange marmalade. | ||