Famous for his love of marmalade, Paddington Bear should have made a beeline for Norbury Station and not the train station that bears his names. Last week I decided it was time to tackle marmalade. Seville, no less! A handy pack of oranges and one lemon from ASDA (yes - it was from ASDA), an hour hunting around Kingston for muslin cloth and a years' worth of saved and sterilised jars - I was ready. All was going well, but after an hour of scraping the insides of the oranges, pith and all, I was thinking, isn't it easier to buy the damned stuff? I soldiered on. Boiling away (and after a failed first attempt at a set) it was done. Cooled off, signed, sealed and delivered - and served on hot buttered toast the next morning. Boy was it good - fabulous in fact. It got Karl's seal of approval and Stef loved it too. Worthy of any bear, any time of day. Come on over Paddington, breakfast is served.
Famous for his love of marmalade, Paddington Bear should have made a beeline for Norbury Station and not the train station that bears his names. Last week I decided it was time to tackle marmalade. Seville, no less! A handy pack of oranges and one lemon from ASDA (yes - it was from ASDA), an hour hunting around Kingston for muslin cloth and a years' worth of saved and sterilised jars - I was ready. All was going well, but after an hour of scraping the insides of the oranges, pith and all, I was thinking, isn't it easier to buy the damned stuff? I soldiered on. Boiling away (and after a failed first attempt at a set) it was done. Cooled off, signed, sealed and delivered - and served on hot buttered toast the next morning. Boy was it good - fabulous in fact. It got Karl's seal of approval and Stef loved it too. Worthy of any bear, any time of day. Come on over Paddington, breakfast is served.
Mark, I've never enjoyed Marmalade, but have only had it bought from the supermarket. How does your home made recipe differ? Sweeter - more tart? I'd love to love Marmalade, but have been scarred by childhood memories...
ReplyDeleteIt's sweeter, but criss crossed with a touch of tartness from the seville oranges. But is just natural ingredients and of course, cooked with love in Smith's Kitchen. You'll have to come over and eat some.
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