A lovely post this time. We make a large batch of marmalade every other year (this year was one, eight jars each of ordinary Seville and eight of dark Oxford) but I rarely eat it on toast (too much sugar in the morning). My favourite is a steamed marmalade sponge pudding, with custard.
Thank you, I’m so glad you enjoyed it. Do you find it improves with keeping? I’m absolutely craving your marmalade sponge pudding now! The big question is hot or cold custard?
I like my custard hot on a hot pudding, but my OH usually prefers cold unless I've heated it all up! And provided the jars are properly sealed and kept in a cool and dark place, marmalade (and mincemeat) are perfectly happy for years.
I’m very much a cold custard on hot pudding and hot custard on cold pudding person 😄. I make my mincemeat for the freezer rather than in the jar. It requires more in the way of booze to keep it spoonable and uses butter as the fat rather than suet. It sounds odd but the dried fruits just sing with flavour.
The mincemeat I make is one that you cook, boil up apple and pear and dried fruits and cider and sugar, then cool and add a bit of brandy before stuffing into jars. Improves with the years!
I'm a jammy kind of gal myself...and own a large quince tree. Yes, I make membrillo but when I traveled to New Zealand I noticed they make membrillo type fruit purees with lots of different fruits. No need to feel limited. Toast and jam is my favorite, or maybe my spiced honey with walnuts-I have a sweet tooth for sure! That's why I can and freeze a lot of jam...nothing beats that home made flavor and for some reason when I know the product was well made, with quality ingredients and love....I feel it's good for my health and soul. Happy Sweet Valentine's Day!
Thank you for your lovely comments. I would love a quince tree, quinces are tricky to come by here locally and I have so many uses for them! I’m also a big lover of jam, particularly damson, plum and blackberry (separately not mixed together) but I tend to prefer them later in the day or on scones with cream or in a Victoria Sponge. Your spiced honey with walnuts sounds delicious, would you consider it drizzled over a soft goat’s cheese?
A lovely post this time. We make a large batch of marmalade every other year (this year was one, eight jars each of ordinary Seville and eight of dark Oxford) but I rarely eat it on toast (too much sugar in the morning). My favourite is a steamed marmalade sponge pudding, with custard.
Thank you, I’m so glad you enjoyed it. Do you find it improves with keeping? I’m absolutely craving your marmalade sponge pudding now! The big question is hot or cold custard?
I like my custard hot on a hot pudding, but my OH usually prefers cold unless I've heated it all up! And provided the jars are properly sealed and kept in a cool and dark place, marmalade (and mincemeat) are perfectly happy for years.
I’m very much a cold custard on hot pudding and hot custard on cold pudding person 😄. I make my mincemeat for the freezer rather than in the jar. It requires more in the way of booze to keep it spoonable and uses butter as the fat rather than suet. It sounds odd but the dried fruits just sing with flavour.
The mincemeat I make is one that you cook, boil up apple and pear and dried fruits and cider and sugar, then cool and add a bit of brandy before stuffing into jars. Improves with the years!
Oooo
I'm a jammy kind of gal myself...and own a large quince tree. Yes, I make membrillo but when I traveled to New Zealand I noticed they make membrillo type fruit purees with lots of different fruits. No need to feel limited. Toast and jam is my favorite, or maybe my spiced honey with walnuts-I have a sweet tooth for sure! That's why I can and freeze a lot of jam...nothing beats that home made flavor and for some reason when I know the product was well made, with quality ingredients and love....I feel it's good for my health and soul. Happy Sweet Valentine's Day!
Thank you for your lovely comments. I would love a quince tree, quinces are tricky to come by here locally and I have so many uses for them! I’m also a big lover of jam, particularly damson, plum and blackberry (separately not mixed together) but I tend to prefer them later in the day or on scones with cream or in a Victoria Sponge. Your spiced honey with walnuts sounds delicious, would you consider it drizzled over a soft goat’s cheese?
I loved this post! More, more!