Topic: Recipes and Food
I've been busy making some marmalade, my husband's favourite breakfast spread. Yesterday, it was tangy Ginger Marmalade - his absolute favourite! And today, some tangy Lemon Marmalade. It's not such a big job as people imagine because I cheat! Oh, yes, not for me slicing the rind thinly and boiling for a couple of hours or more! No, I buy a tin of ready prepared pulp called Mamade - just add sugar and water. Oh, and I always add the zest and juice of a least one lemon. Make sure that you include the juice in the total amount of water.
Even for the lemon marmalade? Oh, yes, especially for the lemon marmalade - I like it tangy, you see. Also, adding lemon brings out the flavour of the ginger marmalade and counteracts the sweetness from the sugar syrup in the jar of stem ginger. The ginger marmalade takes the longest to prepare because I add the entire contents of a 350 gram jar of stem ginger in sugar syrup; I chop the ginger up finely the old fashioned way.
Throw it all in the preserving pan and stir until it boils. Reduce the heat and keep boiling for about 15 minutes. This is when I keep an eye on my sugar thermometer; as soon as it reaches the jam mark, I know the marmalade is ready. Leave to cool for about five minutes and then ladle into hot, sterilised jam jars using a jam funnel, a very useful tool which makes the job less messy. (I sterilise my jars in the oven at 220 degrees centigrade.)
Pop a wax circle on top of the marmalade and seal with a good unmarked lid or, preferably, a brand new one - I get mine from a local shop called 'Lakeland Limited'. They sell packs of 12 twist off lids in white or in mixed packs with a red and blue 'gingham' design. A point worth knowing, if you want to make marmalade for the local church bazaar, you must use brand new lids to comply with the regulations on selling food.
Sometimes, I add gin to my lemon marmalade. An easy guide is about one dessertspoonful (10 ml) to a 1lb jam jar. Stir the contents with a knife and leave that jar to mature for 2-3 months before opening.
Must buy some fruity lemon pancakes - they are 'scrummmmptiously deeelicious' with my lemon marmalade! Sorry, Mr Robertson, your Silver Shred 'lemon' marmalade hardly deserves the name!