Made in Petworth
My book The Little Book of Marmalade came out in 2020, published by HQ at Harper Collins,
and I was fortunate to have some great coverage: in the Sunday Telegraph and the
Guardian Feast section, amongst others.
For those of you beginning to make marmalade, don't despair if it doesn't set straight away. It can be infuriating - partly why it I find it interesting to make. Recently I made a mixed-fruit marmalade that looked a bit runny for five whole days; I almost threw it out but by day 5 it was perfectly set. That said, there are things that will contribute to a disappointing set: not enough lemon juice, cutting off too much pith from your fruit rinds or not extracting all the pectin-loaded juice from the muslin bag of pips. You can even squeeze the bag with your hands, though there is a suggestion that it makes the finished product cloudy.
People sometimes ask if I have made sugar-free marmalade; well yes (with honey) but it's more of a compote, not a set preserve. And whilst it's perfectly possible to reduce the sugar and still get an excellent set, there's no doubt that sugar adds not just sweetness but enhanced flavour, so it's a fine line and worth experimenting until you find the perfect compromise. I find that the ratio of 2:1 pulp:sugar works well.
For the avoidance of confusion, when I write about the pulp: sugar ratio - by 'pulp' i am referring to the cooked peel/water mixture, NOT the contents of the muslin bag! And make sure to remove the muslin bag before measuring the pulp.
I currently make seven flavours (and Strawberry Jam in season), and they sell at the Petworth and Arundel Farmers’ Markets, at Cherry's Deli in Petworth, Elliotts' Coffee Shop in Chiddingfold, the Sussex Fine Food Co. in Henfield, Chalk Restaurant at Wiston and in the Fittleworth Community Shop.
Thrilled with today's coverage in the Times magazine (May 7th 2022): it was totally unexpected so all new customers please bear with me as I'm away for a few days in Sardinia. Home on the 12th May and will get posting/cooking then. Sorry!
Dark Orange, which is a chunky mixture of Seville oranges, other citrus fruits and a touch of molasses for a mature, traditional flavour.
Lime & Orange combines limes with Seville oranges to create a fine-cut marmalade with a good sharp lime flavour.
Pink Grapefruit is a combination of grapefruit and Seville oranges for a great flavour and lovely pink colour.
Seville Orange is a lighter more finely-chopped marmalade, made with Seville oranges and lemons only.
Orange & Ginger is made with Seville oranges and chopped fresh ginger for an aromatic flavour which has heat and a bit of a kick.
Lemons, Bergamot and Earl Grey tea for a fragrant, original taste
£4.50 per 225g jar + p&p
( up to 3 jars: £3.50 Royal Mail 2nd class; £5.90 1st Class)