Recipe: Make Award Winning Marmalade – Marmalade Workshop with Vivien Lloyd



Seville Orange Marmalade


Seville Orange Marmalade

Recipe:

Make Award Winning Marmalade

Marmalade Workshop with Vivien Lloyd 



Recipe: Make Award Winning Marmalade - Marmalade Workshop with Vivien Lloyd


Recipe: Make Award Winning Marmalade – Marmalade Workshop with Vivien Lloyd

Just over a week ago I was invited to attend a seasonal preserves workshop with two other food writers and bloggers, Sue  and Charlotte; it was an exciting opportunity to make award-winning marmalade with Vivien Lloyd, in her lovely country farmhouse just outside Bath. I have attended one of Viv’s excellent workshops before, regular readers may remember my Damson Day post here: Damson Day with Vivien Lloyd: Autumn Preserves Workshop in an Old Somerset Farmhouseso, with memories of excellent tuition, fine food, friendship along with a little bit of fun, I was really looking forward to making marmalade with Viv, Sue and Charlotte on our aptly named Marmalade Monday. (Or #MarmaladeMonday for all of you twitterers out there!)



Samples of home-made marmalade for Viv to judge


Samples of home-made marmalade for Viv to judge

Armed with my solo jar of marmalade for Viv to cast her WI judge’s eye over, I joined Sue and her SEVEN samples at Viv’s  lovely home. My marmalade sample was a jar of Three Fruit Marmalade, that I made a few weeks ago – you can read all about it here: The Marmalade Awards, Paddington Bear, Three Fruit Marmalade Recipe and Giveaway; I was delighted when Viv gave me a very credible 17 out of 2o points for it, so not bad for a marmalade beginner! ( I am an avid preserver of chutney, jam, jelly, cheese, relish and curd, but I have only made marmalade three or four times before) The object of the Marmalade Monday workshop was to observe Vivien’s technique for making this classic preserve and then to prepare some oranges for marmalade to make at home, hopefully to award-winning standard for The World’s Original Marmalade Awardsthat are being held at Dalemain Mansion on the 2nd and 3rd March this year.



Chocolate Brioche and Marmalade


Chocolate Brioche and Marmalade

The day started with a  breakfast of chocolate brioche, marmalade muffins, assorted breads and marmalade of course! I also added my personal touch and made some butter curls to accompany our brioche and bread basket! 



Home-made butter curls to accompany our brioche and bread basket


Home-made butter curls to accompany our brioche and bread basket



Chocolate Brioche and Muffin Bread basket


Chocolate Brioche and Muffin Bread basket

Vivien had planned a wonderful day of tuition, to start with we were to prepare and make marmalade with her, taking some of our shredded peel home with us, to make marmalade by ourselves as an entry into the Marmalade Awards; then, we would make some Seville Orange Curd, some Marmalade Muffins (recipe courtesy of Allison Patrick)  as well as some Seville Orange Ice Cream…..we started by cutting our oranges, juicing them and removing all the flesh, pips and pith……



Cutting the oranges


Cutting and juicing the oranges



Removing pith and pips


Removing pith and pips

 …..the pith and pips were then pulsed and chopped and put inside a muslin cloth………



Pulsing and chopping the pips and pith


Pulsing and chopping the pips and pith



Making the Muslin Bag with the Pips etc


Making the Muslin Bag with the Pips etc

……and then the SHREDDING started! Vivien showed us how to shred, and we were then on our own; shredding commenced at about ten o’clock and went on for two hours, but it gave us a chance to quiz Viv about marmalade, the awards and ask her for some preserving tips and tricks. I actually LOVE shredding and enjoyed my two-hour shredding session…..although I had “shredders finger” afterwards, a common complaint amongst marmalade makers!



Shredding


Viv shows us some shredding knife skills



Fine Shredded Seville Oranges


Fine Shredded Seville Oranges

Some of the oranges were prepared for the Marmalade Monday workshop, to make on the day, and as I said before, the rest of the oranges were shredded, and juiced for homework! We all took a container of the juice, muslin bag of pith and pips, as well as the shredded peel home with us…….



Shredded peel, juice and muslin bag to take home to make marmalade


Shredded peel, juice and muslin bag to take home to make marmalade

Marmalade making then started on earnest and Viv showed us how to make a batch from start to finish……..



simmer the peel very gently for two hours


simmer the peel very gently for two hours



Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve,


Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve,



squeeze the liquid from the bag back into the pan through a sieve, using a large spoon.


squeeze the liquid from the bag back into the pan through a sieve, using a large spoon.



Add the warm sugar to the pan and stir until dissolved.


Add the warm sugar to the pan and stir until dissolved.



Gradually bring the pan to a rolling boil


Gradually bring the pan to a rolling boil



Test for a set after 7 minutes, using the flake test.


Test for a set after 7 minutes, using the flake test.



Leave the marmalade to cool for 5-10 minutes, a skin should have formed on the surface. Remove any scum from the surface  with a large metal spoon.


Leave the marmalade to cool for 5-10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon.



Have some clean warm jars ready


Have some clean warm jars ready



Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids.


Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids.



Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids.


Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids.

Seville Marmalade in the sun

Viv’s Seville Marmalade in the sun

I hope my photos of our marmalade workshop will aid you in any marmalade making you embark on; however, Viv also has a very handy and informative video here: Making Marmalade.  Having cut, juiced, shredded and stirred all morning, it was time for lunch, which was served in Vivien’s beautiful farmhouse dining room……..



Vivien's beautiful farmhouse dining room


Vivien’s beautiful farmhouse dining room



Mixed Leaf and Herb Salads, with or without chillies!


Mixed Leaf and Herb Salads, with or without chillies!



Home-made Bread.....


Home-made Bread…..



Viv's Fish and Prawn Gratin


Viv’s Fish and Prawn Gratin



Chocolate, Orange and Almond Tart with Seville Orange Ice cream


Chocolate and Marmalade Cake with Seville Ice cream

The ability to provide informative instruction is a talent that Viv clearly possesses, but to be able to provide bespoke meals for all who attend her workshops is a real bonus, and the food never disappoints, as you can see from the photos above. More details can be found about Viv’s preserves workshops here: Vivien Lloyd WorkshopsViv works with the seasons and seasonal fruit (and vegetables) and all of her workshops include a two-course lunch. Luxury, overnight accommodation can be booked at The Old Vicarage in Kilmersdon, nearby. I can recommend Viv’s workshops without reservation, plus, if you want to learn TRADITIONAL preserving methods, then you must try one of her workshops first, before any modern “style above substance” courses that are so often available!



Vivien Lloyd


Vivien Lloyd

We continued after lunch by making Seville orange curd, as well as muffins and ice cream, but for me, the real star of the day was the excellent, clear and informative advice and help that Viv gave us about marmalade making.  All three of us are entering our home-made marmalade into this year’s Marmalade Awards, and although I don’t expect a Gold award, I do feel that maybe just one of my many entries (yes, I am now an official marmalade making addict)  may scoop a bronze or silver, if I am lucky – WHO am I kidding! Although, all of this marmalade making has really JUST been for fun, whilst supporting local charities and making numerous jars for gifts this Christmas!



Make Award Winning Marmalade


Making Award Winning Marmalade!!

With thanks to Vivien and her husband Nigel for a fabulous day, and for all the amazing food, wine and beer (we had a real ale and marmalade matching workshop the night before!) as well as the superb tuition. I would also like to say a BIG thanks to Sue and Charlotte, who picked me up and dropped me off at the railway station, Mwua Mwua! I duly made my “home-work” marmalade, and it is currently winging its way to the Marmalade Awards, well packed of course! I am now working on my next batch, a pink grapefruit and lemon marmalade, and many cakes and bakes will be following on the blog no doubt, as I make my way through dozens of jars of the amber nectar, and no I DON’T mean beer!



An antique muffin warmer......part of the Lloyd silverware!


An antique muffin warmer……part of the Lloyd silverware!

I could have added many more images, but I hope you have enjoyed what I have shared – talking about sharing, I have Vivien’s permission to share her award winning marmalade recipe, which is below……why not give it a go, or book in to one her workshops? I will be attending the Marmalade Awards this year, where I will be meeting up with some other food blogger friends, Sue and Janice, who have made and entered marmalade……yes, it IS addictive! One last thing to mention, the  iBook® First Preserves giveaway winner has been chosen by Vivien, and will be announced in the post as well as here – and the winner is……Elizabeth Pearson who won with her BRILLIANT little poem:

I’ve now got to 60 void of these skills
Marmalade making, it’s a battle of wills
Seville is the type I’d love dearly to make
Win me a book please for heaven’s sake

First Preserves - Marmalades

Well done Elizabeth, I will be in contact! I will leave you with Viv’s marmalade recipe, have a happy Valentine’s Day and see you soon! Karen 

marmalade award judges

The marmalade award judges 



Marmalade Muffins


Marmalade Muffins

Disclaimer: I was invited to attend a marmalade workshop by Vivien Lloyd free of charge; I was not asked to write a positive review and all opinions are my own. With thanks to Vivien for her generosity. Karen S Burns-Booth

Seville Orange Marmalade

Serves Makes around 2.25kg/5lb
Prep time 26 hours
Cook time 10 minutes
Total time 26 hours, 10 minutes
Dietary

Gluten Free, Vegan, Vegetarian
Meal type

Breakfast, Condiment
Misc

Child Friendly, Pre-preparable, Serve Cold
Occasion

Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region British

Website

Vivien Lloyd First Preserves

An award winning traditional Seville Orange Marmalade from First Preserves, by Vivien Lloyd; make this marmalade for a winning chance at your local WI fairs as well as for the Marmalade Awards!

Ingredients

  • 675g (1lb 8oz) Seville oranges
  • 1 lemon
  • 1.4kg (3lb) granulated, cane sugar

  • 1.75 litres (3 pints )water


Note

An award winning traditional Seville Orange Marmalade from First Preserves, by Vivien Lloyd; make this marmalade for a winning chance at your local WI fairs as well as for the Marmalade Awards!

Directions

Step 1 Juice the oranges and pour the juice with the water into a large, lidded pan with a capacity of 6-8 litres. Remove the inner membranes and pips from the oranges. Do not remove the pith from the oranges.
Step 2 Juice the lemon and add the juice to the pan. Put the orange membranes and the lemon shells into a food processor or mini-chopper and chop finely.Put the chopped membranes, and any pips into a 30 cm x 30cm piece of thin cotton muslin. Tie this up with string and add to the pan. Shred the oranges and add the peel to the pan. If possible, leave the pan overnight to allow the fruit to soak.
Step 3 Next day, bring the lidded pan to boil, turn down the heat and simmer very gently for two hours. The peel should be very tender and the contents of the pan reduced by a third. Warm the sugar in a low oven, 140℃ /275℉/Gas 1
Step 4 Remove the muslin bag and squeeze the liquid from the bag back into the pan through a sieve, using a large spoon. Add the sugar to the pan and stir until dissolved.
Step 5 Gradually bring the pan to a rolling boil and test for a set after 7 minutes, using the flake test. Dip a large spoon into the pan and scoop out a spoonful. Lift the spoon above the pan and turn it horizontally. If the marmalade has reached setting point of 104.5℃ ( 220℉) it will drip then hang on the side of the spoon.
Step 6 Leave the marmalade to cool for 5-10 minutes, a skin should have formed on the surface. Remove any scum from the surface with a large metal spoon. Gently stir the marmalade to distribute the peel.
Step 7 Pour the marmalade into clean, warm sterilised jars and cover with new twist top lids. Alternatively, seal the jars with waxed discs and when cold, apply cellophane covers secured with elastic bands. Leave the jars upright and undisturbed to set.


Marmalade Awards


detail

 My Three Fruit Marmalade:

The Marmalade Awards, Paddington Bear and Three Fruit Marmalade Recipe

The Marmalade Awards, Paddington Bear and Three Fruit Marmalade Recipe

You can read all about making Marmalade and the Marmalade Awards in Vivien’s Blog here:

Marmalade recipes

 Marmalade Awards

YOU MAY LIKE: