Marmalade making, the Slow Food way.


Chopping for marmalade

It has truly been a marmalade weekend. I have been quiet happy to have been up to my elbows in Seville oranges, knowing that I will have lots of jars of lovely marmalade that will keep me going for the rest of the year.

This is the first time that I have ever made marmalade, pretty surprising since I am an addict to the sweet and yet bitter preserve. I cook with it regularly, not just for breakfast, not just for Porridge but with savoury dishes too. But I have always relied on kind friends and talented chefs to keep me in supply.

So why make my own this year? Slow Food.

For the last two years I have been a member of Slow Food, a global grassroots Slow Foodmovement focused on the protection and promotion of traditional, artisan and good foods. Groups of Slow Food activists work to connect producers to consumers, to educate through taste and to protect the environment. Focused on ‘Good, Clean and Fair’ Slow Foods are those that take time, an antithesis to fast food. Slow Food as a movement also believes that good, healthy food is a right for all.

Slow Food groups are a great way to learn and this weekend it was all about marmalade. On Saturday we met in a warm kitchen to the aroma of bubbling marmalade. Taken through the basics we were soon washing and chopping, squeezing and slicing our Seville’s. Marmalade GinThe pan was left to simmer whilst we sat down to tea and marmalade cake, and even marmalade gin was passed round!

Given our final tips and tricks to make the perfect marmalade – for the record mine is chunky, we left with a marmalade glow.

If you would like to learn new food, cookery and preserve skills or just meet new people then I can highly recommend joining a Slow Food group.

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