MY WORLD-FA­MOUS MARMALADE

NZ Gardener - - LETTERS -

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.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.