Recipes

I love using marmalade in cooking . . . My own homemade is always the best – even although I may be biased! I love the chunky peel and the way the sharp, bittersweet taste of citrus fruit marries very well with all sorts of ingredients, both savoury and sweet. Commercial marmalades can be very good too (I am quite open about saying that one of these is the next best thing to my own!) and they are for sale widely. However, if you prefer a less chunky marmalade on your toast, don’t be tempted to buy marmalade that has very fine peel in it for cooking, as it is less likely to be as flavoursome and is probably over-sweet. Instead, sieve the chunkier marmalade before adding it to your cooking. When buying commercial marmalade, check the sugar content and avoid those which include gelling agent or similar additives, as these are completely unnecessary. Seville oranges have a high pectin content quite naturally, so adding pectin to a commercial product is not necessary.