Some of you who know me personally, know that I love to make marmalade. And herb jellies. And chutneys, and lemon curd, and, and, and ………..
So some time ago I had this notion to venture into the world of Farmers Markets, and came up with the label name of “Marmalady”. That is me. I have a blood orange tree, in the ground, which produces only sporadically because occasionally we get hard freezes in the winter which knock out all hope of fruit production. It is too big to think about covering. I also have a lemon tree in a container which I can move around according to the season, and it does produce wonderful lemons (an essential ingredient in marmalades and many other fruit and herb jellies), and two lemon trees which I grew from seed and are planted in the ground. Who knows if or when they will produce!
One of the less flattering (or even derogatory) names the French have for we Brits is “les marmalades” because of our love of eating the stuff on toast for breakfast. (I have even heard they call us “les rosbifs”, but that is another subject altogether!)
Marmalade evidently is an acquired taste. I suppose I acquired it as soon as I could eat solid foods, although marmalade is not really solid. It seems to be one of those tastes that one either loves or hates, nothing in between. It can be made with orange, lemon, grapefruit, or any combination of citrus fruit. Kumquat Marmalade is very nice, but hard to make because of those fiddly little fruits that need to be processed!
Recipes abound on the internet for the use of marmalade, one of my favorites being marmalade cake. Also roast chicken basted with marmalade. When I was growing up, my mother made hundreds of pounds of marmalade every December/January from “Seville Oranges”. These oranges were of the bitter kind, and always a favourite for marmalade. For a little extra festive touch you can always add rum or whisky to your pot!