theWI Adderbury & District WI – NFWI Recipes for Jams and Preserves – NFWI website recipes

Posted by on Nov 26, 2015 in Reflections

 Dear Ladies,

Homemade marmalade for breakfast is one if those daily joys all of us may indulge in on a regular  basis, even if the home kitchen was not our own but one belonging to a family member, friend or country farmers’ market.

January will soon be with us with its welcome Seville Orange season and our freezers, somewhat denuded of Christmas stores and summer gluts, will have space for lots of wonderful  sweet-smelling, thick-skinned Sevilles, for making into choice jars of marmalade for the year ahead.   Not just marmalade but Seville Orange Marmalade which we, and fortunate relatives and friends, are already anticipating at this damp pre-Christmas period.  Do you have supplies for the Christmas breakfast table treat of nicely warmed croissant with butter and Seville orange marmalade or with toast, pancakes and waffles?

Of course, you may have eggs, bacon, kidney, tomatoes and mushrooms with freshly brewed coffee, or scrambled eggs on toast , Kedgeree or even porridge, as well as toast and luscious marmalade, tea or even a glass of champagne for your Christmas brekky while your children or grandchildren may just breakfast on their stocking’s chocolate orange!

For my childhood’s Christmas  Day we always had good sliced ham with hot sausage rolls, strong tea and grilled grapefruit halves, before the toast and marmalade, and I probably ate Robinson’s jelly marmalade or honey on my toast as like most young people , I wouldn’t tolerate any dark, grown-up marmalade.  It’s an adult delight, indeed.

Well fear not, if your shelves are bereft of your homemade Seville Orange marmalade, for help  is at hand on the NFWI website’s Menu of the Week page.  Scroll down the left-hand list for individual Recipes to “Jams and Preserves” where you will find their “Very Quick Ginger Marmalade”.  I found this quite by chance the other evening, looking for inspiration for writing and  enhancement of self-knowledge, which I found in good measure.

Just recently, I made a quick batch of Seville Orange marmalade for a family gathering from marmalade pulp and it was very good indeed, adding soft brown sugar because I was out of black treacle which I normally add for the colour and flavour.  The brown sugar was an excellent  alternative.

So here’s the recipe, just in case you might like to try it yourself……!

 

The “Handy measures” and “Conversion chart” info is also excellent.

 

Margaret Halstead

 

 

Glorious Black Treacle

Glorious Black Treacle

Very Quick Ginger Marmalade

No need to wait until marmalade season, this marmalade can be made at any time of the year very quickly and easily at a fraction of the cost of bought jars. Cans of prepared marmalade pulp can be bought in large supermarkets or specialist shops. The addition of ginger lifts the taste remarkably

ginger and jar of marmalade

1 can Unsweetened Marmalade Pulp
3lb 4oz Sugar
8oz Preserved Ginger, finely chopped

Method

  1. Wash and sterilise the jam jars and place in a warm oven
  2. Make marmalade according to the directions on the can, adding ginger when sugar has dissolved
  3. Pot in the usual way

Tips

Demerara sugar can be used for a fuller flavour and darker colour
Alternatively you could experiment with other flavours, eg a small amount of lime or lemon juice

– See more at: https://www.thewi.org.uk/what-we-do/recipes/jams-and-other-preserves/very-quick-ginger-marmalade#sthash.3N88mceT.dpuf