Success in the Organic Food Awards 2010

One of the very first recipes I developed for Glenroyd Organics was 3 Fruit Marmalade made with sweet oranges, lemons and ruby grapefruit.  It has always been a favourite amongst family and friends  and has been retailing over the past year in Le Pain Qoutidien restaurants across London.

It is a great thrill for us now to announce that it has been Highly Commended in the Soil Association Organic Food Awards this week.

Organic Food Festival, 11-12th September, Bristol

This weekend sees the return of the Organic Food Festival in Bristol.  Sadly we won’t be there, but if you are in the area I would encourage you to go and see all the wonderful organic producers including several of this year’s award winning products

Lady Marmalade – to peel or not to peel

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

Yet it would appear many people are adverse to peel in their marmalade.

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.