Last year I made my first marmalade with Seville oranges I can't remember which recipe I used but it wasn't that successful really, the marmalade was too dark, the peel was almost indigestible and even with my limited knowledge I know that was because I boiled it for too long. After that attempt I thought I should stick with the tried and trusted pink grapefruit, it never fails me...but I now know that using preserving sugar isn't the best option for preserves and you can't just eat pink grapefruit marmalade forever can you?
So this year I'm trying to improve a lot, and improve so much that I want to enter a pot (or two) in to the Dalemain National Marmalade Awards in Penrith (Cumbria) held in early March 2013. I must be mad! After all my marmalade may be edible BUT its not up to competition standard. Oh no! But one thing I learned last year when I spent a day making traditional preserves with Vivien Lloyd at her home, was that good preserving is all about knowledge, practice, the right recipe, practice and FEEDBACK. So I think if I enter then I'll get some pretty decent feedback, as the judges at Dalemain are WI judges, and you can't mess with the WI.
- Seville Orange marmalade
- Children’s marmalade (sponsored by Paddington Bear) (Far too old for this obvs!)
- Any Citrus marmalade
- Dark and Chunky marmalade
- Clergy marmalade (I'm not a vicar or a priest, or a nun!)
- Man-made marmalade (I'm not a guy so can't enter)
- Novice marmalade
- Heritage marmalade (I have no relatives that I know have made marmalade nor do I have a family recipe)
- International marmalade (Lancashire doesn't qualify, not 'international' enough...not even Chorley!!!)
- Tri Services marmalade (I don't work for the forces)
- Merry marmalade – marmalade with alcohol
I'll keep you up to date with how my marmalade making is going, about the recipes I use and what happens when I enter...the worlds original marmalade awards...Yikes!!!
N.B This post is NOT sponsored.