Just a quick report from the Culinary Historians' Mad for Marmalade, Crazy for Citrus event, as I've promised to write a little piece for their newsletter about it and I don't want to use up all my best lines... Above, Shirley Lum of A Taste of the World tours demonstrates highly aromatic yuzu and sweet cumquat marmalade.
Here, a fascinating hands-on demonstration by Mya Sangster of antique methods of sealing jam jars, with brandied paper, pigskin, sheep suet and paper washed in egg white.
A kettle of Seville orange marmalade thickens on the coals, while another pot of oranges softens on the fire.
Samples of two recipes for marmalade, showing different stages of the growing awareness of the pectin-bearing properties of orange peel, from the mid 1800s (left) and late 1700s (right). Both were delicious!
Of course, a highlight for me was having my grapefruit marmalade awarded first prize in the "Other Fruit" (i.e. not Seville oranges) category. I'm still flying high on that!
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