The Marmalade Awards, Paddington Bear,
Three Fruit Marmalade Recipe and Giveaway
I have decided! I am going to take the orange by the rind, (as opposed to the bull by the horns) and enter my marmalade into this year’s Marmalade Awards, or to give it the correct title, The World’s Original Marmalade Awards. I am going to be bold and brave, not worry about the awards I won’t win, but concentrate on helpful tips I’ll pick up – that will hopefully aid me in becoming a marmalade maker extraordinaire! To prepare me for this sticky orange adventure, I have two tricks up my Paddington Bear like sleeve…….the first is to actually MAKE some marmalade; and the next trick is to attend a Marmalade making workshop run by the World’s Original Marmalade Awards Winner (2008) and WI preserves judge, the queen of all that is ladled into jam jars, Vivien Lloyd. But first, my home-made marmalade; I decided to make a Three Fruit Marmalade from Vivien’s excellent and authoritative book, First Preserves. I have reviewed this book already on my blog last year, and you can read all about it here: Apple & Ginger Jam and Book Review – First Preserves by Vivien Lloyd.
Vivien has very kindly allowed me to reproduce the recipe for her Three Fruit Marmalade here, and a printable copy of her recipe is at the end of this post. I have also added some step-by-step photos of how I made the marmalade, which hopefully will be of some help if you decide to make it. There is also a very helpful marmalade video on Vivien’s website, the link is here: First Preserves Marmalade Video. But on to my marmalade making exploits. Apart from the fact that January and February is Seville orange season, I can see why this preserve is popular during the winter months; the snow is on the ground, the wind is howling a gale and the diet dictates that no more cakes must be made this week. So, why not reach for that knife and sit down with a pot of tea, or coffee, some music and shred citrus peel! I LOVED it, it was strangely relaxing and very therapeutic.
I could have sat there for most of the day, just shredding and drinking tea, but the next step was a good long soak, not for me, but for the peel, so I set aside my marmalade making tools for a few more hours. Time to reflect on one of my favourite childhood books, Paddington Bear; how I love those books, and the exploits of that naughty little Peruvian bear! And of course his love of marmalade. Michael Bond, the author, says:
…..“The great advantage of having a bear as a central character is that he can combine the innocence of a child with the sophistication of an adult. Paddington is not the sort of bear that would ever go to the moon – he has his paws too firmly on the ground for that. He gets involved in everyday situations. He has a strong sense of right and wrong and doesn’t take kindly to the red tape bureaucracy of the sillier rules and regulations with which we humans surround ourselves. As a bear he gets away with things. Paddington is humanised, but he couldn’t possibly be ‘human’. It just wouldn’t work.”…..
I remember lying on my bed chortling with laughter at his adventures with his friend Mr. Gruber, and always wanting a marmalade sandwich myself, in my school lunch box. The books are just as popular now, as they were when I was little, which, is somehow comforting. But back to here and now……after the peel had soaked, it was time to actually “make” the marmalade. Vivien’s recipe is VERY easy to follow and it all went like a breeze, should I be saying that?! My 24 hours of prepping and cooking rewarded me with several jars (I increased the recipe slightly) of glowing citrus preserve……and oh yes, was I VERY proud of myself!
I do have a partner in crime in all of this marmalade making, my chum from across the Pennines, Sue from Not Any Old Baking Spot, has also stepped up to sticky plate and is making marmalade for the awards too; you can read all about her exploits here: Making marmalade to competition standard – batch two/three results. So, it’s preserving pans at the ready and wooden spoons drawn at dawn, as I battle it out with her…….although, she is well ahead with THREE batches under her belt now! Breaking news, another lovely friend of mine, Janice from Farmersgirl Kitchen, aka Marmalade Queen the third, has also made some of the amber stuff and has sent her entry off already! You can see her marmalade here: Homemade Seville Orange Marmalade.
The making of the marmalade could not come at a better time as we embrace and celebrate British Farmhouse Breakfast Week, and what is the most essential preserve on the breakfast table, marmalade! As you may remember if you read my Breakfast Meal Plan yesterday, I am celebrating breakfast this week, and today’s brekkie was divine, as we broke into one of my jars of marmalade and had it spread on hot buttered toast, made from a rustic boule, that was very kindly sent to me as part of a Breakfast hamper from the lovely Gemma…….
…….the rustic boule made the perfect vehicle for spreading marmalade on, as you can see below……
……all that remains for me to do now, is write out my labels, and download the awards form, to print and fill in for my marmalade submissions! There’s a big problem though, I have got the marmalade making bug, and am now on the hunt for some Seville oranges, in order to make another batch of marmalade, maybe a “Merry Marmalade”, which, has a category of its own in the awards, and has a bit of booze splashed in to it for good measure! I am already concocting recipes for my merry marmalade, watch this space, it could be my best marmalade yet! I hope you have enjoyed my post today and will have a go at making this recipe yourself maybe.
I have one more piece of news to share with you, I have a Giveaway for all of my readers; Vivien has very kindly offered me one of her iBooks® called First Preserves: Marmalade as a prize for all of you who read this post!
First Preserves: Marmalades is the first multi-touch e-book by Vivien Lloyd, a professional preserver and competition judge. It celebrates the traditional skills of making marmalade and explains the basic skills needed to make this premier preserve, traditionally served with toast for breakfast.
There are detailed explanations of each stage of the preserving process, from the preparation to how to fill and seal the jars, illustrated with galleries of colour photographs and embedded videos. It has tried-and-tested recipes for both the novice and the experienced preserver.
A Define, Highlight, Note and Search facility allows the reader to obtain definitions, explore further information online and set up a personal notebook. All the equipment needed for marmalade is described, with direct links to suppliers’ websites, in US, UK and Australia.
A chapter on competitions provides anyone planning to enter a preserves competition with that crucial edge, as Vivien offers advice on preparing for the competition, divulges the key elements that judges are looking for and reveals the common faults in unsuccessful entries.
Throughout the book Vivien informs and inspires the reader to get into the kitchen to make marmalade, and perhaps even to experience the excitement of entering a competition.
Available to buy at £5:49 at the iTunes Store, I have ONE to give away, and all you have to do is leave a comment below!
That’s all for today, see you tomorrow with another breakfast recipe as well as a book review and another giveaway for chocolates! Karen
Three Fruit Marmalade
|Serves||Makes 2.25kg (5lb)|
|Prep time||24 hours, 2 minutes|
|Cook time||10 minutes|
|Total time||24 hours, 12 minutes|
|Meal type||Breakfast, Condiment, Dessert, Side Dish, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Occasion||Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day|
|First Preserves by Vivien Lloyd|
The flavour of this marmalade is a gentle balance of the three fruits, grapefruit, orange and lemons.
- 1 grapefruit
- 2 lemons
- 1 sweet or Seville orange
- 1.4kg granulated cane sugar
- 1.75 litres water
The flavour of this marmalade is a gentle balance of the three fruits, grapefruit, orange and lemons.
(Select a small grapefruit, and aim to get a total weight of grapefruit, orange and lemons of between 675 and 700g)
|Step 1||The total weight of the fruit should be between 675g and 700g (1 1/2 lbs)|
Remove the juice from the fruit and pour it all into a large stainless steel lidded pan with the water. Scrape out the membranes and pips with a sharp knife. (I found this easiest to do after quartering the fruit)
Finely chop the membranes, I used my Kenwood mixer. Put the chopped membranes and pips into a thin piece of muslin, tie it up with string, and add to the pan of juice and water, securing it to one of the pan handles.
If you have not already quartered the citrus fruit shells, quarter them now. Turn them peel side down on to a chopping board and using a sharp serrated knife, slice the peel thinly, almost touching your fingers for a fine shred. Add the peel to the pan and leave overnight to soak.
Next day, bring the lidded pan to the boil and then turn down the heat and simmer gently for two hours – the peel should be very tender.
Warm the sugar in a low oven set at 140C/275F/Gas1. Remove the muslin bag and squeeze it over the pan through a sieve. Check the volume of the pan, it should have reduced by a third.
Add the sugar and dissolve over a low heat. Place the jars in the oven. Bring the marmalade to a rolling boil and start to test after five minutes. Once setting point is reached, remove the pan from the heat, and allow to cool for about ten minutes.
Remove any scum with a metal spoon by pushing it to the side and then removing it. Gently stir the marmalade to distribute the peel. Ladle the marmalade into a jug and pour in the warm jars using a jam funnel. Pour to the brim of the jars. Remove any stray scum with a teaspoon.
Seal the jars with a new twist-top lid, or apply a waxed disc to the surface of the marmalade. When cold, cover with a cellophane top secured with a rubber band.
How to enter the iBooks® called First Preserves: Marmalade Giveaway
Just leave a comment below to say what your favourite marmalade is, or, what your earliest marmalade memory is! Contest closes on the 10th February and the comment that Vivien thinks is the best, or funniest, wins the iBooks® called First Preserves: Marmalade!