A recipe for a Christmas marmalade found on godt.no
This marmalade is a delicious accessory for flavourfull cheeses.
Why not give a friend a jar for Christmas?
Tag Archives: Marmelade
Raw Citrus Marmalade / Rå Sitrusmarmelade
A recipe found in “Sylting og Dypfrysing” (Conserving and Deep Freezing) published by Hjemmets kokebokklubb in 1981
Use citrus fruit with as thin peel as possible and do not make a larger portion than you can use up in a reasonable amount of time. Store the marmalade in the refrigerator.
Plum Marmalade / Plommemarmelade
An immigrated marmalade recipe found in
“Nye Mesterkokken” (The New Master Chef)
published by Skandinavisk Presse AS in 1974
If you can harvest plenty of plums in your own garden, or get them at a reasonable price, you should try this delicious plum marmalade. Through different detours, this recipe has travelled from the United States to Norway about 100 to 150 years ago.
Pear Marmalade with Saffron and Chili / Pæremarmelade med Safran og Chili
An exiting way to preserve pears found on frukt.no
A yummy and slightly different marmalade with pear, saffron and chili. The marmalade goes great with fried meat and it makes a delicious sandwich spread.
Seville Oranges
Seville orange, Bitter orange, sour orange, bigarade orange, or marmalade orange refers to a citrus tree (Citrus × aurantium) and its fruit.
It is a hybrid between Citrus maxima (pomelo) and Citrus reticulata (mandarin). Many varieties of bitter orange are used for their essential oil, and are found in perfume, used as a flavoring or as a solvent. The Seville orange variety is used in the production of marmalade.
Bitter orange is also employed in herbal medicine as a stimulant and appetite suppressant, due to its active ingredient, synephrine.Bitter orange supplements have been linked to a number of serious side effects and deaths, and consumer groups advocate that people avoid using the fruit medically.
Seville orange (or bigarade) is a widely known, particularly tart orange which is now grown throughout the Mediterranean region. It has a thick, dimpled skin, and is prized for making marmalade, being higher in pectin than the sweet orange, and therefore giving a better set and a higher yield. It is also used in compotes and for orange-flavored liqueurs. Once a year, oranges of this variety are collected from trees in Seville and shipped to Britain to be used in marmalade. However, the fruit is rarely consumed locally in Andalusia
Text from Wikipedia
Marmalade – Facts and History
The name Marmalade comes from the Portuguese word Marmelos, a quince paste similar in texture to an orange spread popular long before the commercialisation of marmalade in the late 18th century.
Despite the belief that marmalade was ‘invented’ in Scotland by James Keiller and his wife it was not – though due thanks must go to the Keiller who are generally credited with making the delicious breakfast preserve commercially available. The romantic notion of James Keiller discovering a cargo of bitter oranges being sold cheaply which his wife then turned into jam has long been outed considering the existence of recipes for similar ‘jams’ dating back to the 1500s.
According to food historian Ivan Day, one of the earliest known recipe for for a Marmelet of Oranges (close to what we know as marmalade today) comes from the recipe book of Eliza Cholmondeley around 1677.
Types of Orange Marmalade
There are endless varieties of Marmalade and arguments abound at the breakfast table to personal preferences. Amongst the most popular are:
Thick Cut – the orange peel in the jelly is cut into thick chunks creating a tangy bitter flavor.
Thin Cut – the orange peel is shredded finely resulting in a softer flavor and texture.
Flavored – endless varieties with added flavors; whisky, Grand Marnier, ginger, or a mixture of citrus fruits.
Vintage – marmalade left to mature for a denser, richer flavor.
Black – made by the adding of brown sugar or black molasses.
Making Marmalade
The bitter oranges needed for making true marmalade are only available in late-winter to early spring. Seville orange pulp is also available year-round in cans which it does make a good marmalade, though frowned on by purists.
Text from about.com/food
Read more here: A Comprehensive History of Marmalade from the World Marmalade Awards.
