I haven't made marmalade - but I think that I'll try it! I remember making Lemon Chutney from a recipe in a Laurie Colwin book and I need to make that again.
My trumph in jelly making was with making basil jelly. I think that the recipe came from a cookbook from Renee's Garden, which sells lovely garden seeds. Jelly made from purple basil is so much better than it sounds. It's good on toast and would also be delicious with cheese. I even won a second place ribbon at the Minnesota State Fair with it. I also made a set of 5 jellies with 5 different basil's and won a blue ribbon. There are all sorts of basil's to make jelly with - lemon,cinnamon, red and purple. I think that I need to order some seeds and make it again.
I love French conserves and marmalades as well. When I learned to make a proper conserve I felt like I had been awarded a prize ribbon. I make marmalade frequently in small batches. I've used Meyer lemons, kumquats, grapefruits along with orange. They are all good!
As a kid, I couldn’t imagine how my parents loved orange marmalade so much. It was a staple on our breakfast table and the bitterness made me cringe. A couple of years ago I asked myself “Am I becoming my parents?” Seems that I had developed an interest in it and a taste for it. So now that I’m officially a geezer, it’s once again become a staple on the breakfast table.
We will be visiting family in East Nashville in a few weeks and, based upon your post, I’ve just put in a request to go to Margot Cafe. Looking forward to that. Many thanks for your continuing inspiration and insights.
The marmalade with the cheese at the restaurant 😋 and then the beautiful color of the marmalade and story about the chef sharing — plus your step by step instructions! I hereby give you ‘master marmalade maker’ status! 😂 delicious, Anne.
I recently had some kumquats and thought that might make a nice marmalade. They turned out nicely but they were amazing in a crumble that my mom made with apples and some leftover cranberries with a crumb topping of oats and sugar. A little bit of kumquat in every bite was delicious.
There was always a jar of orange marmalade on our breakfast table when I was growing up. I think it was probably from Dundee, Scotland, as my mom was Scottish and my dad a naturalized Brit who became very fond all things English. I didn’t like it as a kid, but now after reading this post, I’d love to try your recipe. I’ve made quite a number of fruit jams, but never with pectin. There’s some great citrus now at local farmers markets here, but unfortunately nothing on my temperamental lemon tree! Thanks for this, Anne!
This time I used the peels of 5 lemons and the "guts" of all 10. After soaking, you're to boil until the temp is 220 for 45-60 minutes. I definitely didn't boil that long this year....
I had a huge win this year making lemon marmalade! I didn't even know if was a "thing" making it looser but did it this year because I decided to put only 1/2 of the peel in when I did it. It's lovely and I like it so much better than the tight , hard marmalade that including all the peels and, thus, pectin, created! I got lemons from my neighbor who has a prolific tree!
I've always thought commercial pectin ruins jams, making them rubbery and too sweet. My Scottish mother is a master jam and marmalade maker, never uses it, and Has Views on this. 😂
When in Ireland, we sought out a marmalade man that was featured in an article many moons ago in Saveur magazine. It was amazing. He swore the secret was the bitter oranges that grew in Europe. Seville comes to mind. I will try this recipe. It sounds wonderful Thanks😎
I haven't made marmalade - but I think that I'll try it! I remember making Lemon Chutney from a recipe in a Laurie Colwin book and I need to make that again.
My trumph in jelly making was with making basil jelly. I think that the recipe came from a cookbook from Renee's Garden, which sells lovely garden seeds. Jelly made from purple basil is so much better than it sounds. It's good on toast and would also be delicious with cheese. I even won a second place ribbon at the Minnesota State Fair with it. I also made a set of 5 jellies with 5 different basil's and won a blue ribbon. There are all sorts of basil's to make jelly with - lemon,cinnamon, red and purple. I think that I need to order some seeds and make it again.
I love French conserves and marmalades as well. When I learned to make a proper conserve I felt like I had been awarded a prize ribbon. I make marmalade frequently in small batches. I've used Meyer lemons, kumquats, grapefruits along with orange. They are all good!
As a kid, I couldn’t imagine how my parents loved orange marmalade so much. It was a staple on our breakfast table and the bitterness made me cringe. A couple of years ago I asked myself “Am I becoming my parents?” Seems that I had developed an interest in it and a taste for it. So now that I’m officially a geezer, it’s once again become a staple on the breakfast table.
We will be visiting family in East Nashville in a few weeks and, based upon your post, I’ve just put in a request to go to Margot Cafe. Looking forward to that. Many thanks for your continuing inspiration and insights.
The marmalade with the cheese at the restaurant 😋 and then the beautiful color of the marmalade and story about the chef sharing — plus your step by step instructions! I hereby give you ‘master marmalade maker’ status! 😂 delicious, Anne.
I recently had some kumquats and thought that might make a nice marmalade. They turned out nicely but they were amazing in a crumble that my mom made with apples and some leftover cranberries with a crumb topping of oats and sugar. A little bit of kumquat in every bite was delicious.
I've never made marmalade. I never had it till I was an adult. My grandma made strawberry freezer jam the most.
As an adult, I've had it and enjoyed it. I just don't eat it often. But you have a way of making people long for a taste.
There was always a jar of orange marmalade on our breakfast table when I was growing up. I think it was probably from Dundee, Scotland, as my mom was Scottish and my dad a naturalized Brit who became very fond all things English. I didn’t like it as a kid, but now after reading this post, I’d love to try your recipe. I’ve made quite a number of fruit jams, but never with pectin. There’s some great citrus now at local farmers markets here, but unfortunately nothing on my temperamental lemon tree! Thanks for this, Anne!
10 lg lemons, washed
4 c water
4 c sugar
This time I used the peels of 5 lemons and the "guts" of all 10. After soaking, you're to boil until the temp is 220 for 45-60 minutes. I definitely didn't boil that long this year....
I had a huge win this year making lemon marmalade! I didn't even know if was a "thing" making it looser but did it this year because I decided to put only 1/2 of the peel in when I did it. It's lovely and I like it so much better than the tight , hard marmalade that including all the peels and, thus, pectin, created! I got lemons from my neighbor who has a prolific tree!
I've always thought commercial pectin ruins jams, making them rubbery and too sweet. My Scottish mother is a master jam and marmalade maker, never uses it, and Has Views on this. 😂
When in Ireland, we sought out a marmalade man that was featured in an article many moons ago in Saveur magazine. It was amazing. He swore the secret was the bitter oranges that grew in Europe. Seville comes to mind. I will try this recipe. It sounds wonderful Thanks😎