I am so pleased that Lisa Osman from All Hallows’ Farmhouse Cookery School has agreed to be our guest blogger this week. Lisa runs the only AGA approved cookery school in the South West and has an international following. Lisa and I share a love of making sour dough bread!
Over the last year, Lisa has moved to teaching her award winning classes online from her beautiful Georgian farmhouse in Dorset and offers personalised courses alongside AGA cookery advice and support. She also sells a range of gorgeous kitchen accessories through her online shop. I know that like me, Lisa is looking forward to seeing customers again and welcoming cookery guests back to All Hallows’ Farmhouse, just as soon as she can.
In the meantime, here are her tips on making marmalade and some great marmalade recipes to make the most of the wonderful Seville oranges that are available in the shops during the first couple of months of each year.
Thanks Helen, I love making marmalade, there is something about the citrus aroma as it fills the kitchen that I find particularly uplifting and it’s a ritual that I look forward to in the aftermath of Christmas.
Tips for making great Seville orange marmalade
- Select the best oranges that your budget allows. We love to seek out organic Seville sours from fourth generation farmers Gospa Citrus.
- Seville oranges are available to buy from late December until mid-February. Whilst their unmistakable aroma is uplifting, unfortunately these seasonal fruits do not have the best keeping qualities. So try to put some time aside to make your marmalade as soon as you have bought your oranges.
- Follow a well-balanced recipe and do not be tempted to double this method to fill your larder in one preserving session. It is important to reach setting point quickly and this is most easily achieved on a domestic stove when the quantities are kept to a workable amount.
You can read this interesting article in full by clicking here: Helen Round: Marvellous Marmalade, in Stories from the Studio, Jan 27, 2021.