Originally posted by cloughie
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That's the one! Shame, no footage of the vast spaghetti estates in the Po Valley. Hadn't realised it was Richard Dimbleby. His brother, Robin Day was a bit more famous.Originally posted by vinteuil View PostComment
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One of my favourite local "artisanal" enterprises (see http://www.leclosdelaure.com/14-les-agrumes) makes very fine preserves from sweet - as well as bitter - oranges so not all "continental" (a word favoured by my mother when denigrating the French and their - as she put it - "standards of hygiene") orange jams are exécrable - rather better than some cloying British marmalades in my unhumble opinion.Originally posted by vinteuil View Post.
... it's a British thing. The (bitter) seville orange marmalade, that is. Tho' our continental cousins have an (execrable) orange 'marmalade' (scil. jam) made from sweet oranges. And, as every schoolboy (and schoolgirl) kno, the etymology of 'marmalade' is from the Portuguese for quince...
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My elderly mother used to make jars and jars of this. Great recipe! Seville oranges!Don’t cry for me
I go where music was born
J S Bach 1685-1750Comment
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this
seems to meet two of my requirements simultaneously. Something else for my friends to import for me ( I doubt if La Cave d'Agnes stocks it, but I could ask).Comment
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Here's some marmalade of Jazz Age vintage to toast a great trumpet innovator, courtesy The Big Spider:
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A plug for Morrisons - Seville oranges came back in, and we had 3kg kept for us. Marmalade making now under way - batch one made and tested.Comment
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... this is marmalade weekend. Five kilos of seville oranges from Chiswick market stall, three batches - batches one and two done and in jam jars, batch three bubbling. In toto I think it will be some fifty seven to sixty jars. Mme v is designing labels as I speak...
Thanks once again to DavidG for helpful tips from some years back
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Marmalade time again! Is anyone indulging?
Sorry, I missed this before. You are welcome!Originally posted by vinteuil View Post.
... this is marmalade weekend. Five kilos of seville oranges from Chiswick market stall, three batches - batches one and two done and in jam jars, batch three bubbling. In toto I think it will be some fifty seven to sixty jars. Mme v is designing labels as I speak...
Thanks once again to DavidG for helpful tips from some years back.Comment
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I hope we will, but maybe we won't manage it. We had a bit of a disaster a few months ago, when some freezers went off due to a power failure. Some frozen ingredients for another batch had to be dumped, so now we'll have to restock for this year.Originally posted by David-G View Post
If we can get the oranges I expect we'll do some.
Thanks for the reminder.Comment
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... yep, we made three batches a couple of weeks back. We misjudged quantities in the first batch - too much water : had to re-boil to reduce, the end result a bit too toffee-like. The other two batches fine, with a good set. Some fifty-seven pots in toto...Originally posted by Pulcinella View Post
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This was not in my diary. Holocaust Memorial Day was, however.Comment
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Does anyone use this method? Cook the Sevilles whole in a pressure cooker. Allow to cool. Remove the oranges. Scoop out their now pulpy middles and strain through a sieve using a wooden spoon. Now cut up the peel into the sizes you prefer. Shove the liquid you boiled them in, the pulp and the peel into a 'mazzling pan' (West Country word) add the correct amount of sugar and boil until the setting is to your liking.
This method is quick (quicker than my description makes it sound!) mainly because of the ease of cutting the peel.
It's amazing that Sevilles are on sale in the UK for such a short period. Blink and you miss them.Comment
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