Well I'm to a good start this year! I decided that this year I would get back into jam-making , looking forward to seeing rows of gleaming jars of lovely jam, jelly and marmalade. Possibly even some chutney (the amount of green tomatoes we usually have at end of summer, I should be more creative with them). I planned to buy some Seville oranges at our local market, around February, I reckoned, according to the books I had. I just happened to ask last week at our lovely vegetable stall, and was told the Sevilles are in, and will be here next week, after that they aren't so good. So, panic mode!
I had to get all my jamming equipment out and check it over - it's been a while! See what I had, what I needed. Last time I jammed I used the pan of my large pressure cooker which I no longer have. So, where do I get a Maselin pan from, and how much is it going to cost me?
By chance, Jim and I took a Sunday trip into Dobbies to pick up some seed potatoes , blood and bone, extra compost to supplement our home made stuff...and there, one lonely Maselin pan stood on the counter, £4.99 Made by Kilner. Selling for about £20 - and more- from other places. It's rare I strike lucky with the sales, but I did that day!
I had jars, just needed some jam sugar and lemons, the oranges, and I was good to go.I didn't make a huge amount, only 3lbs of oranges, but it made all these jars of really super marmalade. I used 1/3 soft brown sugar and chucked in the half jar of ginger syrup left over from the preserved ginger cheesecake I made instead of a Christmas cake. So the end product is dark, but not the rosey hue that appears on the photographs; I think it must be the reflection from the tray.
I want to say to my American readers, that I made this in the traditional British/European manner which has done us for centuries without anyone getting botulism. I really must stress this, as I've had some pretty vehement on-line conversations from women who think you have to further process jam, jelly and marmalade by canning in the water-bath fashion. I can assure you WE DON'T do it here, with no ill-effects, and neither does our preserving industry, who sell their produce around the world, including to the USA.(Despite one lady telling me they wouldn't be accepted into the country because of your higher food standards. Well, let's not go there - I'm not even going to MENTION GMO's, and Corporate -driven legislation which prevents you from demanding open and transparent food labelling. Well, I just did. I think Tiptree, Chilvers, and Fortnum and Mason and probably the Prince of Wales, would be very surprised to hear that they wouldn't get past customs! )
Ok, minor rant over. We just had some marmalade on toast for our tea, and it was good!