MY WORLD-FAMOUS MARMALADE
I live in the United Kingdom but I receive your magazine as a Christmas present from a lovely lady Mrs Rima Coppersmith of Christchurch. Last year you printed a recipe for carrot marmalade. For the past seven years I have entered the World Marmalade Awards in Penrith, Cumbria and received a certificates every time. So I decided to enter this recipe in the “Marmalade with a Twist” class. I am delighted to say I gained a Certificate of Merit 14/20. Marks are given for: appearance (I got 1 out of 2 possible marks); colour (5/5); consistency, texture, quality (4/6); flavour, aroma (4/7). But the judge wrote, “flavour good and it’s a nice colour” so I do wonder why the last was such a low mark! If I had grown the carrots I could have entered this recipe in “The Garden” category so I might next year. Just thought you’d like to know your magazine goes a long way. Mrs M G Morgan, West Midlands, UK
For readers’ convenience, here’s the recipe again, from the July 2016 issue. Captain Cook’s carrot marmalade recipe: Finely slice 2 seedless oranges and 1 lemon, cover with 2 cups water and leave to stand overnight. Bring to the boil and simmer until soft, then add 1½ cups grated carrot and 4 cups sugar. Stir until the sugar has dissolved then boil hard until setting point is reached. Take off the heat and stir in 1 tablespoon brandy. Stand for 15 minutes before pouring into jars.