Oh Elizabeth! You're in Fiji????? Please inhale the Frangipanis for me - ours are months off flowering. As for your jam pan - what else is excess luggage for? Are you coming home or have we lost you to the islands? Sending love. Mx
And I'm with you on the caramelisation dear India...though perhaps this time I've gone too far! I can't blame sheep but drought definitely. Do replace your cumquat - at this rate we are both some years off making a batch of that glorious stuff!
I’m entirely with you on the subject of cumquat marmalade, Mickey. It’s my absolute favourite…I slice the whole fruits with a razor sharp knife and flick the pips away, until I have enough to half fill the jam saucepan (sliced fruit, not pips!). After a good over night soak the boiling begins…which used to be endless stirring with a book in one hand and a tea towel wrapped around the working hand to deflect bubbly splashes. I like mine to be caramelised, in emulation of the year my mother accidentally darkened hers and it turned out to be the best ever batch. I don’t presently have a cumquat tree here (blame droughts and sheep) but am pondering a replacement soon.
Oh Elizabeth! You're in Fiji????? Please inhale the Frangipanis for me - ours are months off flowering. As for your jam pan - what else is excess luggage for? Are you coming home or have we lost you to the islands? Sending love. Mx
Working hard in hospitals ! Enjoying the home grown produce here. Yes the jam pan was worth every pound.
Will think of you when I inhale a frangipani. X
And I'm with you on the caramelisation dear India...though perhaps this time I've gone too far! I can't blame sheep but drought definitely. Do replace your cumquat - at this rate we are both some years off making a batch of that glorious stuff!
Loved this article, the recipe the photos. Daphne and Jasmine fragrances a favourite 🧡
I’m entirely with you on the subject of cumquat marmalade, Mickey. It’s my absolute favourite…I slice the whole fruits with a razor sharp knife and flick the pips away, until I have enough to half fill the jam saucepan (sliced fruit, not pips!). After a good over night soak the boiling begins…which used to be endless stirring with a book in one hand and a tea towel wrapped around the working hand to deflect bubbly splashes. I like mine to be caramelised, in emulation of the year my mother accidentally darkened hers and it turned out to be the best ever batch. I don’t presently have a cumquat tree here (blame droughts and sheep) but am pondering a replacement soon.