1930 Scotch Marmalade Seville Orange Marmalade Recipe
Vložit
- čas přidán 5. 09. 2024
- 1930 Scotch Marmalade Seville Orange Marmalade Recipe Welcome Friends! Welcome back to the kitchen for Sunday morning and the old cook book show. Today's recipe is all about these bitter Seville oranges, I bought them and I was going to make my grandmother's Seville orange marmalade recipe because I really like orange marmalade. But I thought let's check out what marmalade recipes are in some of the old cookbooks? So I went through the old cookbooks and there's so many orange marmalade recipes!
Ingredients:
9 Seville oranges
3 sweet oranges
2 lemons
4 Imperial quarts water
1 Imperial pint water
7 pounds sugar
1 wineglass Scotch
Method:
Thinly slice fruit across the grain, removing and saving the seeds.
Place the fruit in a stainless steel pot with 4 quarts water.
Place the seeds in a small pot with 1 pint of water; bring to a boil and cook 20 minutes.
Strain the seed liquid into the fruit pot, cover and set aside for 36 hours.
Boil the fruit kettle partially uncovered for 2 hours; until peels have softened.
Add the sugar, continue boiling and stirring often for another hour-ish.
Stir and boil until the set-point is reached; 220ºF.
Stir in 1 wineglass of whisky before removing from the heat.
Divide into canning or freezer containers and preserve by freezing or hot water bath.
#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow
Have you joined our Channel? 99 cents a month to help us continue making great content:
/ @glenandfriendscooking
Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: teespring.com/...
Please consider donating through PayPal to help us continue creating quality content:
www.paypal.com...
Thanks for watching Everyone! The recipe is in the description box. *What are your thoughts on bitter orange marmalade?*
as to your question on the toast rack on the middle classes and posh do that but if you in cafe or someother place where you might be having lots toast for brakefast then the you will have toast rack but normal day to day no
Glen: Love it! Thanks for this!
I’d love to see the full recipe for the quince and cranberry jelly, too.
It’s my favorite on toast or biscuits. Second favorite is four fruits marmalade (orange, lemon, lime, and grapefruit). I used to make this but will be looking forward to trying your recipe.
I like moderately bitter Seville orange marmalade, so I would use your tip about increasing the proportion of sweet oranges.
I don't like bitter things but I love orange spiced marmalade ❤️
I think a lot of my generation and younger would benefit from a canning series, because they didn't grow up doing it with their grandparents.
A rack stops warm toast from "sweating" and going soggy as it would if placed hot on a plate.
Doesn’t it also keep warm toast from being warm?
Peter is right.... It goes limp and soggy with you lay it on a plate. Crispy toast is way better.
@@Karen-se5jw Only if the kitchen help is slow to get it to table. Regular beatings will help inspire them.
@@PatGilliland 😂🤣😂🤣
@@Karen-se5jw It's shouldn't stay in the rack long enough to go cold, just long enough for the servants to bring it to you. I don't know anyone who ever uses one, i have stayed in hotels that use them though.
Toast rack is an obligatory wedding gift in the UK. Every married couple must have at least 5 of them in the back of a cupboard somewhere. No one uses them.
AND A SOFA.
The coffee-maker of UK wedding gifts.
We always used ours.
DrSpooglemon we use toast racks when we make toast fast enough to need one.
Oh, we do! Then again, we are a bit eccentric.
"You ever notice he never makes things he doesn't like?" As a husband who does most of the cooking, when my wife says anything similar, I tell her she is welcome to cook anything she wants any time she wants.
I am in the same boat. She never complains loudly but influences by attrition, pretty smart of her.
@@serenepeacefulrelaxingmusi3874 A loving marriage is never about my way or the highway. I know this concept is revolutionary to a lot of people.
@@Jacklynofalltrades probably would explain why most marriages end in divorce lol
My mom used to make Lime Marmalade all the time, I wish now that i would have paid attention to all her old recipes when i had a chance
There's a marmalade that's sold on Islay that's made with Laphroaig, delicious smoky bitterness - YUM!
Ooooh that sounds delicious
Yes, I do "rack" my toast when I'm having toast with marmalade, but not when it's just buttered toast. With the latter I like the butter to melt into the warm toast, but with marmalade I like the toast to cool a little, so the butter mingles with the marmalade. And yes, I'm British...
I think that's a key to making the bitter flavor taste good...partially melted butter.
Yes, please do a canning episode!
Love that your open and honest about mistakes/mishaps like things you think might go wrong in the recipe but you do it anyways because accidents are okay. Same with the jar that broke, so many people including me are always so worried about making any mistake in the kitchen.
The Ape agreed! Mistakes come with cooking and the more that mistakes are shown the less scared someone new to
Cooking will be!
Recipes are not true or false. They're just a way someone did something once upon a time that they thought was nice enough to commit to paper.
People open about mistakes or things they would do different are helpers. We learn and grow from them.
@@austin5797 There are No Mistakes only Happy Little Accidents - as said by the late great Bob Ross and I think it is apt for cooking too 😁
Well, my time has come **cracks knuckles**
Speaking as a bonefide British chap. I use toast racks if I'm making breakfast for more than myself and one other person. That said, I'm not sure a toast rack has been manufacured since around 1967. So I have no idea where they're all coming from.
Otherwise, i've always thought their primary purpose is to allow toast to cool a little before serving, so you don't get that wet patch of condensation under your toast. So, me personally. I just make a house of toast so I avoid the toast sweat.
I love bitter orange marmalade. As for the toast racks I have seen them used in bed and breakfasts in Ireland, Scotland and England. We used them at home here in Canada as my parents emigrated from Ireland. It kept the toast crispy as it would get a bit soggy ( for lack of a better word) if it was piled up. They seem silly but I liked them.
We've been making marmalade for years, I learnt from my father who was making it when I was a kid. Still have and use his preserving pan.
Marmalade would normally be made in a preserving pan, tapered sides, no lid. Recipes have enough water to let the steam boil off.
Bitter, not sweet oranges are normal. Other recipes with grapefruit, lemon, lime are worth trying.
Might have missed you saying it, but as so much citrus fruit is treated, only use ones sold with untreated skins.
Standard for breakfast in England.
My father used to make different recipes, one was a well soaked marmalade, water and fruit were left 24 hours before boiling. Didn't notice any taste difference between this and other methods.
Adding whisky really changes the taste. It's commercially available, but usually too little whisky in it.
Another good taste changer is to add black treacle (molasses). Really makes it richer.
Marmalade is used as a generic term for jam and marmalade in German.
Only eat it on hot buttered toast. Not from a spoon.
Yes we used toast racks when toast was made under the grill.
Toast racks also make good letter stands.
, how much molasses do you add. Would love to try it. Sandra
I love Seville Orange Marmalade on fried cornmeal mush. Have mercy!
I'm 56, grew up in Northern Ohio, now over 30 years in Maine. I have fond memories of eating toast with orange marmalade with my mother. Dad never cared for it. BTW- orange marmalade is a wonderful condiment for a fried chicken cutlet sandwich!
I'm English, I've very rarely seen toast racks being used. When they are, they're mostly used to hold it before you add toast onto your plate where you add butter and jam/marmalade etc.
Julie could counteract the bitterness with a sweet fruit. Like get some toast, spread a thin layer of the marmalade, then banana slices, strawberry slices, honeycrisp apple slices... Take your pick of whatever fruit you like that is sweet. Just a thought, if the bitterness is the only issue she has with it.
Also if she wants something Glen's not going to be fond of she needs to make a video :p it's been a long time since she's hosted a video on the channel and I'd love if she did one on occasion and have Glen come in at the end.
Jules & Friends Cooking!
@@raywilliams5451 I'm with Julie. I do not like marmalade. Can't get past the bitterness. Since there's so many other delicious flavors of jams and preserves, why bother trying to fiddle with everything else to make the marmalade palatable?
Or use sweet oranges instead of Seville.
As a "re-located" Brit, i can absolutely confirm that we LOVE out marmalade on toast in the morning....or any time really. Yes, we do put our toast in a rack....if we are feeding a family.
If you ever go to a British B & B, you will almost certainly get your morning toast in a rack.
I find it fascinating that people on this side of the Atlantic are so unfamiliar with British habits and "foibles" ! You need to watch more Brit TV.
Well, every time I stayed in a B&B in Scotland they brought the toast on a toast rack... and that was the 2000s!
I was just going to say that. Except the B&B I stayed at was in England.
I recall the same when being in Scotland with two friends, also in early 2000´s.
It's the proper thing to do, just like always having a side plate and cup and saucer, we now have mugs, and the toast is in hand.
+1 to the Canning series
My partner likes "hot buttered" toast. I like my toast cold. Her butter melts and dribbles down her fingers and chin. Mine stays where I can taste it.
My mum always used a little metal toast rack, and you do see several different sorts of rack in cook shops.
I was told Seville oranges are a distinct variety from Seville, and they are really only grown for the "english " marmalade market. As they are used skin and al, they are not waxed so go off pretty quickly. Which is why they only appear in markets around the start of the year.
My sister uses them completely differently. She very carefully peels them. Then very slowly simmers the skins in sugar syrup - for hours, until you have glace like, fondant texture properly sweet sour pieces that go so well with cheese and nuts.
She also does a similar thing with the centre, but that takes a lot of care. If the inner skin gets punctures, all the juice runs out and you just ned up with the stringy stuff. But really delicious thinly sliced, again as an after dinner pettit four. Or asuper refreshing and reviving snack if you are out walking.
Dude
I’d watch a canning series.
If it was a historical reference it would be called Scottish marmalade. Scotch is a Scottish drink🤭
I'm English. Toast does not go in a rack. You butter it ASAP to get the butter to melt into the toast to make it super yummy :) Most hotels now will let you toast your own toast, but I believe it was mainly servers on these as others have mentioned, to stop the toast going soggy as it doesn if just put on a plate. But it also goes cold far to quick, so it's not really done all that much any more. Cos who wants cold toast?
I'd love to see an episode on how to do canning safely.
This is what I needed. The explaining of what is to be done and most importantly why!
Just bought a toast rack, looks cool on the table as well as keeps toast crispier.
I've never enjoyed marmalade, so I'd be happy to try adding Scotch.
@@kellyjackson7889 🤣🤣
Love the history & science explanation. Natural Pectin, scotch variation and Timing for prepping with fruit used. Thank you.
Scotch in marmalade...the original recipe creator just might have had a drinking problem. ;-)
I was born in Canada, came to the US to go to college, ended up marrying a naturalized American (also born in Canada). Whenever my relatives would come to visit, I always asked for a jar of three fruit or seville marmalade as what was available down here was gelatinized orange juice with a few orange rinds floating around in it. My in-laws moved to Sacramento, California, the state capital. There are Seville orange trees planted on the capital grounds. Why Seville? So people wouldn't go on the grounds and harvest all the oranges. My mother-in-law used to pick a few and make three fruit marmalade.
I just recently found your channel and am enjoying watching your videos.
Would love to see your take on a fermented marmalade. Definitely got my attention when you mentioned it.
A great video clip, thank you. I also make marmalade often, and to get around the seasonality of Seville oranges, I use grapefruit instead. I have just bought a couple of potted kumquat trees and a calamondin, so tomorrow I'll be making marmalade of those. I never use kilner or mason jars, I sterilise mine in the oven and then after filling, put a waxed paper disc that I've soaked in whisky over the hot marmalade before screwing the lid on. I use ordinary glass jars that pickles and foodstuffs like curry pastes, peanut butter, &c come in. I prefer the ones with the "button" lid. And a toast rack is essential kit. And yes, I'm English.
The processing is unnecessary, as he said, the sugar is a preservative. Maybe the processing makes it store longer, but I have had homemade jams for 2 or 3 years and they are fine. Very rarely there has been mold on the top. I just use mason jars and heat the lids and jars, put in the boiling jam, put the lids and rings on and turn them upside down. They seal fine and then you don't break any jars as a bonus.
Reminds me of when my great grandmother made peach preserves from her tree here in Texas . She used those mason jars religiously
In England my toast was always in a rack, unbuttered and room temperature.
Soft butter was spread on the toast and then it was crowned with "Silver Shred" Seville orange marmalade.
There's few products in Canada that still bring memories of Britain like Silver Shred. Except possibly HP sauce, Branston pickle, (in my day it was called Pan Yan pickle) Laings pickled onions and maybe Salad Cream.
In the southeast of México we use green bitter oranges as an essential ingredient in a regional pork dish called cochinita pibil. You should try that next time you're over here, it's available in mexico city.
Paddington: would like to know your location
First of all thank you so much for the recipe... I made it and I loved the marmalade. I particularly loved the bitter taste and the accent with the scotch.
Your my Bob Ross
PLEASE do a canning series!
You asked for comments from English people about toast and Marmalade. Well, I’m half English (Lancashire) and half German ( Bavaria). I just discovered your channel and love it, and two things I absolutely love are toast and marmalade.
I make my own bread, buy good bread, tea cakes, crumpets, hot-cross buns, anything you can toast. I like toast hot, cold, thin, thick, brown bread toasted, white bread toasted, sourdough bread, both white and rye varieties, you name it, I’ll toast it, put butter on it and sometimes marmalade.
Marmalade is definitely the superior jam or jelly as it’s called in America. Jelly in the UK is what’s called Jello in America I think.
Anyway, you asked about toast racks. .... yes we do use them, because it stops the toast from going soft and soggy while it’s cooling, or while you’re eating the first slice, the second and subsequent slices stay dry and crisp.
ALWAYS KEEP YOUR TOAST VERTICAL AFTER YOU TAKE IT OUT OF THE TOASTER !
PS My German Family don’t eat toast even though their sourdough breads such as Bauernbrot is absolutely brilliant toasted. Toasted rye sourdough with Brie cheese on it is perfect for lunch. They just ask “ what is that crunchy bread you’re eating, Chris?
Ha ha.
I used to make this when I lived on the farm. Always hunted these oranges down early in the year. The best marmalade ever!
An English viewer from Hampshire here and I've never used a toast rack. Just well browned toast straight on a plate, then a generous amount of marmalade. Not keen on really bitter marmalade, it needs a little bit of sweetness and I always buy fine shred. Great video :)
saw a great vintage Mary Berry recipe on Thames TV. she made a little cheesecloth bag to put the seeds in and tied it to the pot handle to boil in the pot.
The Spanish word for marmalade would be Mermelada, but I learned the word marmalade today in your video I always thought that the translation for mermelada was jam. So thank you very much, I didn't only learn how to male marmalade but also I learnt more english!
I confess I'll never make jams or marmalade but the science is fascinating. What an education you've given us! Thanks Glen for another informative video.
Thank you for making such a great video. I'm from Scotland and live in Spain. We have hundreds of Seville Oranges and Naval (sweet) oranges in our garden right now, not to mention many hundreds of lemons. All for free, just growing away on their own without any input from us. I also have quite a few bottles of whisky because we get given them as presents and I don't really like whisky, so now all I have to do is go and buy a load of sugar and I'm going to get stuck into this recipe. I love marmalade on toast and they don't actually sell marmalade in stores in Spain, unless you go to ex-pat stores where its charged at inflated prices. Normally with toast we just put it on a plate and put on butter and then jam/marmalade, or without butter if you prefer it that way. The putting it in a little rack thing is something you would get in a cafe/bar/restaurant and Bed & Breakfast. It is not something done normally at home. Why would you want your toast to get cold quicker? Its stupid!
In one scheme, there are two basic types of toast; breakfast toast and evening toast. Evening toast is thick bread that gets toasted to a darker/tan brown and you have it as an evening meal with grilled bacon or something light, as you've had your main meal in the middle of the day. The toast gets cooked under the griller with the bacon.
Morning or breakfast toast it thin white bread that is only lightly toasted to dry the bread out. Standing it in a toast rack prevents the heat from the toast condensing water vapour in the air making the toast soggy. It's usually very crisp and topped with a thin layer of jam or marmalade, or just butter.
The above is just one interpretation of things and there are many others.
Are you a hobbit?
@@rfkyt No, just educated. It's a British thing with the toast, but I'm an Australian.
We've got a toast rack but you'd really only use it when making lots of toast, say for a large family's breakfast table in the morning.
As a 63 year-old man I can honestly say that I haven't seen a toast rack since I was a child, except in hotels. And marmalade with scotch is great - I wish they had it here in France, where commercial marmalade is usually too sweet.
I’ve eaten quince jam, it’s delicious with pork instead of applesauce, it’s much more flavourful than “baby food” with your pork!
I have a couple of quince trees and I make quince jelly every autumn. It turns out a beautiful ruby colour.
Hello from Palm Desert CA - we have amazing fruit trees here and have taught myself how to make mango chutney… so good with Indian curries and the like. We also have oranges, lemons, and limes. So this is perfect! Onto marmalade making - yaaas!
What a great recipe. It’s not easy to get Seville oranges in the North East, but I found a recipe that substitutes Seville oranges with 3 oranges, a grapefruit, and a lemon. It is delicious with Scotch Whiskey added.
I really enjoyed watching this. Yes! I grew up in England and my parents had a silver toast rack and I used to use it when I made my mum and dad breakfast in bet on special birthdays etc. But my grandmother used to use a silver toast rack at the breakfast table. It’s considered “proper” 🤣😉. And of course she had teapots, beautiful china tea sets. Those were the days!🤣 My parents are now in their 90s and are quite happy plonking a teabag into a mug. And I haven’t seen the silver toast rack out for many decades.
Thanks again for an informative and relaxing show. ☕️🧈🍞🧉🍓🍊🍑
Favorite use for marmalade. Hot bowl of oatmeal, spoon of marmalade and a few chocolate chips. Yum.
I love whiskey marmalade. This video was very well presented. Nice clear instructions. 👍
A full on canning series would be so complimentary to this series. Okay so my wife has given me $hit twice now for watching too many of these videos, but I really can't stop watching.
I lived in the UK in the seventies and eighties as a kid. Yes, they did use toast racks. Or, as I called them, "toast cooling racks". I mercilessly tease one of my Brit friends about this practice. I leave it to others to fully explain the reasoning behind it. But it was a real thing when I lived there.
I like my toasts warm and hot straight from the toaster, just applying your favorite topping cools it down
I had never heard of this, and I found it so weird!
Edit: I'm not British and never lived there, I was just as surprised as Glen!
I enjoyed watching this video, thanks for taking the time to do it. The colour of your marmalade is to die for! I'm sure it tastes delicious too.
My mother and I would make marmalade frequently. Again we would have a canner full of jars and they would last us for the year. But the first batch was always put on homemade English muffins. That’s the way her mother had done it and so I guess that’s just one of our family traditions. I will have to try this recipe!
I like this recipie. Nice meaty bits of peel in it.
I lived in Ireland for a time, many years ago. I'm sure that we were served toast in a rack at various B&B's we stayed at.
I realize you didn't ask me, as I'm American, but yes to the toast rack! The one I use was inherited from a great aunt and is a fancy, silver circa-1920s affair. We like to keep it classy over here 😉and, more importantly, it keeps the toast from going soggy as it would if stacked on a dish. Scotch is the only quarantine staple I have on hand but I can't wait to get hold of Seville oranges and give this a go. Stay well!
English viewer here. In my experience, while a toast rack is not unknown, it tends to be something you find in hotels or guesthouses. We generally eat it as it's served, fresh from the grill or the toaster. Even if a rack is involved, you would then go on to apply whatever toppings you want afterwards.
You mainly see toast racks in hotels and B&B’s nowadays. But we did have one at home when I was younger and yes we did use it. They’re good for when you have marmalade or pate and you want crisp toast.
I used to get Wilkins and son's orange marmalade with malt whisky year's ago. Great stuff!
I have been using this method of making marmalade past ten years but I sliced it with mandolin and use navel oranges which has no pith and terns out perfect, thank you for your efforts to teaching us everything
Hi, it sound very interesting. Would you mind sending me the recipe please.
Definitely love the recipe and your presentation, Glenn! I especially enjoy your old cookbook series, I find it fascinating, seeing eating/cooking evolved, especially in the US/Canada, since I'm european it's quite a nice glimpse into how things were back in the day.
*Series idea*: this is just a suggestion, but how do you feel about maybe exploring the history of cooking? Not just like 50-100 years ago, but back to say the ancient times, roman empire, then into the middle ages, the age of discovery, the industrial evolution and so on. Would be quite interesting to see how the tools we've used evolved, how cooking techniques were developed and maybe some trends that have died off and are forgotten in the annals of time.
Just a suggestion, but either way, will keep watching as I do thoroughly enjoy your videos!
czcams.com/channels/xr2d4As312LulcajAkKJYw.html does a lot of 18th century kitchen stuff. Not really what you are saying but you might enjoy it.
With regard to your Toast Rack comment. I tent my toast , lean two pieces together makes for crispier toast and allows you to have softened but not melted butter with your marmalade. Loving your shows Thank you.
'''The English recipe book of Eliza Cholmondeley, dated from 1677 and held at the Chester Record Office in the Cheshire county archivists, has one of the earliest marmalade recipes ("Marmelet of Oranges") which produced a firm, thick dark paste.
Main ingredients: Juice and peel of citrus fruits, ...'''
your recipe,is lovely Glen..as are ALL of your wonderful videos on VERY diverse subjects..like Absinthe Ice Cream!!
I would love this, I like bitter and tart vs sweeter. Thanks for sharing.
Yes Glenn we do put our toast in a rack that way the toast stays crisp and does not sweat against the other slices and become soggy...... There is nothing worse than damp limp soggy toast 😝 very crisp toast for us with lots of butter and a good marmalade. And a marmalade must have that slight bitter background to be a good marmalade👌🏴🇿🇦
Welland Ontario!!!!🇨🇦👍🏻. Grey Bruce Ontario here
If that is as good as it looks .You have a winner
Welsh, not English but a toast rack was a feature of the breakfast table as a kid -- my grandfather was a stickler for it and would use it for just himself. You'll still see them employed in B&Bs or some hotels but family sit down breakfasting is increasingly rare so I doubt many modern British families use them.
My very Scottish great grandmother always used the toast rack. I still think of going to hers after school and getting served super strong black tea with toast and jam before being sent to do my homework.
We used to use a toast rack, it just keeps the toast crisp. You'll notice if you place hot toast straight onto a plate when you lift it up you'll see a decent amount of moisture on the plate. So it's essentially steaming one side of the toast and it gets slightly soggy.
In the UK nowadays you don't see many toast racks at home but they are still fairly common in smaller family-run hotels where they will cook you a breakfast and bring you toast in a rack.
love me some orange marmalade, especially after my time in the UK
Just finished making this recipe with seville oranges from my friend's tree here in Augusta GA. As I type I'm listening to the jam jars pop. It turned out wonderful! I used straight seville oranges and didn't add lemon or the sweet navels and it didn't turn out too bitter at all in my opinion (I like a bitter marmalade though). I reduced the amount of water to one gallon (US) total. rather than one gallon plus one pint (imperial). If I made this again I would reduce the amount of water again perhaps to 3 quarts. I found that the rind did not need a full two hours to soften, after an hour of boiling without the sugar I was happy with the texture. all the extra water meant that I needed to reduce the volume to get up to 220 degrees when I did add the sugar which seemed to unnecessarily lengthen the cooking time. I also added a half tsp of salt as recommended in other recipes I found online. I was also very happy with the method used here with slicing the fruit and separating the seeds and boiling them separately. The idea of fiddling with muslin bags seems like a hassle I was happy to avoid at the expense of a few extra minutes spent separating seeds. I could tell there was a lot of natural pectin in the fruit and seeds so I'm not to concerned about it setting up, hopefully it does!
I know I sound like that trope of a recipe commentator who says "I made your recipe but I changed everything about it" but in all seriousness this is a great recipe and it was so exciting to make (This is my first time making marmalade which has been on my cooking bucket list for a long time). It was also such a great way to take advantage of this wonderful locally grown fruit I was given as a gift. I moved to Georgia last year and it's so exciting to live somewhere where citrus is grown in people's backyards.
Love a good marmalade, we’ve always used a flute of extra dry champagne and a table spoon of dried red chili flakes in ours the chili flakes
Wow...thanks!
I'm going to make this with an Islay scotch and seal the jars with wax.
I've always loved marmalade and I never knew there were other varieties than orange. Plus I love scotch.
Make something you don't like ;)
As a Brit I never use a toast rack as I eat it imediately, but bitter marmalade is my absolute favourite - almost burnt toast, loads of salty butter and then plastered in marmalade.
Yes we do use a toast rack (I’m not English btw, I’m Welsh). Mine is a simple stainless steel one. It stops the toast getting floppy and moist which is what happens when you put it on a plate, sitting on its own steam.
The rack keeps toast crispy.
The colour of that marmalade is absolutely gorgeous! I have yet to see a quince anywhere -- it's like they're completely unknown in New Zealand. Years ago, my family had a quince tree growing in a boggy part of a field, and naturally all the good fruit were at the top. Since then, I've seen them growing only once, on someone's wall. I've never seen them in a supermarket or fruit/vegetable store, yet I occasionally see more exotic stuff like kiwano and dragonfruit.
I come from a family of Nurses, and they all like their toast in a particular way: Nearly burnt, cold, and thick slathers of butter. Note that the toast MUST be cold before the butter is applied, they don't want any risk of the butter melting.
Personally, if you don't butter your toast immediately after it comes out of the toaster, it's not worth eating.
I'm quite fond of the Italian Chinotto beverage, made from a different kind of bitter orange (Citrus Myrtifolia) - I'd love to know what that tastes like as a marmalade.
Yes! My mother went to boarding school, then went straight into nursing. To this day, she likes her toast cold before spreading on butter. I don't understand it, melty butter soaking into your toast is far more appetising, in my book!
Yes we do! Usually in a hotel or if you've got guests staying. Did you know that Dundee in Scotland is famous for "Jute, Jam and Journalism"? That's apparently where marmelade was invented for the masses 🙂
that looks so good im going to try it
Some hotels and restaurants still do it. I think its more of a style thing. It's supposed to stop it from sweating. In Hawaii we have Tomato jam which is really nice and I haven't seen it done anywhere else.
As you were pouring the marmalade into the jars I immediately thought of buttered toast. My Mother who came to Canada as a war bride would always buy Seville Orange marmalade.
YES PLEASE to the canning/preserving video series!!! PS: I'm an Aussie and have two toast racks which I love, but only use on special occasions (eg mother's day breakfast) however my English grandma used hers every day.
I would love to see you do a canning series!
Toast goes in a toaster which is like a grill but on its side
That sounds awesome! Also you can cut the bitter a bit if you blanch the peels first and toss out the water. Personally I think it keeps it from being too sweet. Great on buttered toast!
If you can get quinces you should make quince marmalade; it's really good! Quince marmalade is better with cheese, than as a jam on toast, though. When you cook the quinces down, they turn red and they also lose their apple-y flavor; the marmalade tastes like honey in the end! Put the quince marmalade in small jars and turn it out of the jar like jelly (or you can put it in a fancy jelly mold) when you serve it.
I love whisky marmalade. There are a few commercial brands but probably not common in North America.
My mother made marmalade every January. We always did the juice squeezed method, but cut all the white pith off the peels, which seriously reduced the bitterness
My Mother-in-law uses a toast rack here in Ireland, she also only toasts one side of the bread under the grill! I am sure that breaks many of the fundamental laws of bread thermodynamics :)
My inventive step mom, Sally, made kumquat marmalade and also kumquat/apricot marmalade. Both are fabulous!! Most folks like the apricot version because it isn't quite as bitter but die-hard marmalade lovers just couldn't get enough of the straight kumquat version. I just found out the renter of my dad's old house chopped down the kumquat tree so I doubt I'll ever get a chance to try to replicate Sally's recipe since that fruit is hard to come by. :(
Coming from an English export country (New Zealand) we did have a small toast rack growing up which was used occasionally. It's purpose is for serving toast for multiple people at once and I suspect the idea is to keep the toast from going soggy.
A rack is only used to serve toast in restaurants. At home it never lasts long enough to need one.
Marmalade on today is the best!
Pink grapefruit marmalade is a favourite of mine. Toast racks are a thing, for sure. Also, try lime marmalade or indeed, onion marmalade.