|Marmalade from The Auld Post Office|
|Patsy at Sharvedda B&B|
|Inveran Lodge in Nairn|
Down at Inveran Lodge our chairperson Rosemary loves to do things with style – big, chunky and dark - marmalade. How does she do this? The secret ingredient is her favourite Liqueur Whisky tipple added to the marmalade – mouthwatering! Meanwhile not so far away Carol at the Dulaig likes her marmalade in the Pink which she makes by using Pink Grapefruit which gives it a fantastic tangy flavour and beautiful pink colour.
|Marmalade at Coralach on Isle of Skye|
|Marmalade at Newton Farm near Forfar|
|Marmalade AND Lemon and Lime Curd|
|Marmalade at Wyvis B&B|
Traditional Scottish Marmalade
- Cut a piece of muslin / old napkin / old cotton sheeting into a large square. Place this into a jug or bowl.
- Wash the fruit and cut into halves, squeezing the juice into your preserving pan and placing the pips in the muslin 'bag'
- Add all of the Water to the preserving pan.
- Cut the orange peel into very fine strips, (removing any excessive white pith and placing a small amount of it in the muslin) adding the peel to the pan.
- Tie up the muslin bag and place in the preserving pan bringing the pan to the boil.
- Simmer steadily for 2 hours, until the pan contents have reduced by half and the peel is very soft (test by squeezing between fingers and thumb - should go to a soft mush) - this important as the marmalade will crystallize when the sugar is added, if the peel is too hard.
- Remove the muslin bag and squeeze or sieve the contents too remove the pectin which is added back to the pan.
- Add all the sugar and stir in until well dissolved, bring the pan to the boil and boil steadily for about 20 minutes, remove from heat, then test for setting.
- To test for setting - marmalade should drip off spoon in ribbon drops - Place a spoonful or two onto a very cold plate (cooled in fridge) and allow the mix to cool - run finger through the marmalade and it should leave a channel that does not fill back in. If not set return pan to the boil for another 5 minutes until the setting point is reached.
- Ladle or pour into warm sterilised jars, filling just to the shoulder of the jar - seal and store in a cool dark place.
1Kg Preserving Sugar
- Place grapefruits in a pan of water and simmer gently for 2 hours to soften the fruit.
- Remove fruit from pan and discard the water. Allow the fruit to cool, then slice cooked grapefruits thinly, removing the pips.
- Put chopped grapefruit back in pan adding the sugar and allowing it to dissolve then add the lemon juice.
- Bring pan up to a fast boil for 15 minutes then test for the setting point.
- When setting point is reached ladle into prepared jars and seal
675g Seville Oranges
- Add the apricots to the pan, half the oranges and squeeze out the juice adding it to the pan, reserving the pips in the muslin bag.
- Now slice the orange peel in to thin slices and add to the pan along with the 2 litres of water bringing to the boil.
- Simmer the pan for 1.5 to 2 hours until peel is soft and the content of the pan reduced by half.
- Remove the muslin bag from the pan, add the sugar, stirring it in to make sure it is dissolved then bring back to the boil for about 20 minutes until setting point is reached.
- Pour marmalade into sterilised warm jars and seal.
- A lovely Jammy Marm !
SharveddaB & B in Sutherland, Auld Post Office B & B in Caithness, Inveran Lodge in Nairn, The Dulaig in Grantown on Spey, Coralach B & B on the Isle of Skye, Newton Farm near Forfar, Glengarry B&B in Kingussie and Wyvis Boutique B & B in Clackmannanshire