Here are the latest dates for the pickling and preserve courses taking place in the Autumn.
Visit The School of Artisan Food website for further information
Making marmalade is one of the greatest pleasures of being in the kitchen. The smell of citrus fruit wafting through the house is irresistible. Seeing the shreds of peel suspended in amber coloured jelly is always a delight before spooning over a large piece of crusty white bread.
Is a marmalade a marmalade without peel
One of the reasons I use organic citrus fruit in my recipes is the peel is softer, it hasn’t been coated with wax to extend its shelf life and therefore cooks quicker and melts in the mouth.
So what are your thoughts, are you a fan of slivers of peel in your marmalade or do you prefer the shredless varieties? Let me know.
