A perfect guide to making marmalade from the award-winning Lucy
Deedes. Marmalade had been around for hundreds of years – as a
Portuguese sweetmeat, an after-dinner digestif, an aphrodisiac –
before it turned into the most famous breakfast ingredient ever. It
has been a household staple for over 200 years, including the Queen
(who reputedly had Tiptree Orange Marmalade on her white toast).
Some like a clear jelly marmalade, with just a few wafers of peel
hanging like seahorses in the jar; some a firm orange mixture with
no extras. Some refuse to touch it unless it’s a dark paste,
boiled down almost to toffee with a passing suggestion of booze
about it. Whichever way you like yours, there’s the perfect
recipe in The Little Book of Marmalade for you. Let Lucy Deedes,
award-winning marmalade-maker, guide you through it for the perfect
accompaniment all year round.
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