I'm probably just getting old and grumpy, but it recently occurred to me that jam just seems a little bit, well, childish. It seems to me a little like the breakfast equivalent of sticking your face in a Dib Dab and inhaling deeply. From now on, I’ll be dedicating my attention to jellies and marmalades which are far more grown up, and considerably less temperamental.
To celebrate this decision, and the short Seville Orange season, I decided to make some very grown up Seville Orange and Whiskey Marmalade.
I learned a few small lessons in the course of this latest venture to add to the cannon of housewifely knowledge:
1. Marmalade is made over 24 hours, and not in a Sunday afternoon as planned
2. Whiskey and boiling hot sugar are not the best of friends. Neither are they happy bedfellows with skin.
Other than that, the whole process seemed suspiciously easy and worryingly satisfying. I mean I had even sterilised the right number of jars and wait as I might for something to go wrong … it just didn’t!!
At the end of the second day I was left with a line of the most beautiful clear amber marmalade studded with shards of soft bitter peel. It was, quite frankly, a complete bloody triumph!! So much so I burned the roof off my mouth tasting the superheated marmalade until I was lacking pretty much any feeling in my chops ... and possibly a little longer too if I’m honest.
Oh and for any of you finding yourself overrun by squashes and pumpkins (it is the season after all) and wondering what to do with all those seeds and mush, I have a yummy way of making use of them.
Tip all the seeds and smoosh into a colander and wash until you’re left with just the seeds. Stick them on a tray and sprinkle liberally with salt. Stick the tray in a 150o oven for an hour and you will have an incredible snacky type food. Simples!!
Join me next time for more fun ways to chunk up this winter ….