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Citrus

MARMALADE BUNS FOR BREAKFAST

A treat for all marmalade lovers

Buns for breakfast I am so pleased to find I made plenty of my quadruple peel marmalade last year. It will keep me going for the time being. I know very well that January is the month for making marmalade. The Seville oranges have arrived and it is always set in my mind that I will spend…
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MARMALADE – FOR BREAKFAST AND BEYOND

Nineteen ways to use your marmalade

It is that time of year when Seville oranges arrive on the stalls. I still aspire make a trip one winter to the orange groves of Spain and the renowned Ave Maria Seville orange farm For now, the time has come to transform these fruits into that wonderful tart and bitter golden preserve. Marmalade has many more uses, however, than just…
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MERRY CHRISTMAS TO ALL WITH LAST MINUTE LEMON PICKLE AND STUFFING

With lemon pickle and fruit and herb stuffing

With a few days to Christmas, chefs are adding  their final tips for seasonal cooking. Nigella – and thank goodness she is back, well she is on my television at least, with all the finger licking – has given us all turkey in brine.  I must think about that next year. Jamie Oliver has come up with his…
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THE PECTIN PURIST

ARE YOU A PECTIN PURIST OR SOMETHING OF A FRAUD?

I AM A PECTIN PURIST Pectin purists love that the fruit and pectin  are to be found together and all ready for that preserving moment. Pectin is sitting there in the skins of the best fruits and so just combining some of the high pectin fruits with low pectin fruits ensures a perfect set – the…
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TRIPLE PEEL – THE CROQUET PLAYERS MARMALADE

A trip to Fortnums and Masons Food Department to hand in my Dalemain competition entry

     WHEN MARMALADE MEETS CROQUET This is the l time of year when marmalade, which  I consider to be the best preserve of all, meets the game of croquet sometimes referred to as the king of games or the queen of sports in the TRIPLE PEEL MARMALADE  – The best preserve of all Probably more…
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THE WORLD’S ORIGINAL DALEMAIN MARMALADE AWARDS

With a special invitation to those living in the North of England

Now to the best competition in the preserves calendar. This week I am delighted to feature the Tenth Year of the Dalemain Marmalade Awards What makes this the fun part of making preserves is that all are invited to submit their homemade marmalade to fit a list of categories. There is also a label competition…
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A SPECTACULAR YEAR FOR SEVILLE ORANGES

A guest post from Ave Maria Farm in Seville

AS I LOOK FORWARD TO THE START OF THE MARMALADE SEASON, I AM DELIGHTED TO HAVE RECEIVED THIS POST FROM AMADORA GAHONA, the daughter of the owner of the AVE MARIA SEVILLE ORANGES FARM. THE OWNER is AMADORA FRAGA and pictured here ‘This is the story about our Sevilles oranges and it expresses the sentiments and…
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HAPPY THANKSGIVING FROM LONDON

With Beryl's Cranberry and Orange Relish and Nigella's Pumpkin Cheesecake

It is something about the fact that Thanksgiving is purely about the thanks and the receiving and enjoying  food, about the gathering as a family for the meal that it so appeals to me and I envy the Americans having such a holiday to celebrate. There is none of the commercialism to be found (I…
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LEMON CONFIT

The legend of the lemons of Menton

Earlier this summer I spent a blissful few days in Menton on the Cote D’Azur relaxing and having something of a reading orgy! Menton is next to the Italian border and has its own special micro climate. It is also known for the bright yellow lemons which grow in abundance, rich in acid and essence….
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Marmalade

A sure set

Choosing fruits with high pectin content such lemons and oranges are a safe start if you are anxious about your marmalade or jam setting. The pectin in citrus fruit is high in the skin not in the fruit itself so don’t hold back adding peel. See Beryl’s list of high, medium and low pectin content on…
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