I was asked this question the other day. I'm 47 and like marmalade, so I must be old by default.
Mmmm.
Ps Beige is becoming more visable to me as the years pass 😉
No, it's bloody lovely stuff and I'm a youngster (only in my 40s).
No!
It's been an essential part of my day since I was 20.
But if you are getting old, Beige trousers may be high risk... 😉
Of course not. I'm only 57 and I love marmalade.
Also suitable for small Peruvian bears.
The big question of course is why don't we call it orange jam?
Setting aside the OP's obviously barmy question, marmalade being one of the key breakfast food groups, is there a cut off time of day after which it's wrong to eat it?
I've tried this and I'm really not sure. You definitely don't get the same frisson of rule-breaking you do from having an after eight mint at five thirty, but it still doesn't feel quite right.
Hmmm, I used to eat it all the time when I was a nipper, since leaving uni, not so much.. does that make me some kind of breakfast preserve based Benjamin Button?
Wasn't there actually a "news" story about this the other day??
The big question of course is why don't we call it orange jam?
Etymology, basically. It's French IIRC, and comes from some corruption or other of "quince."
some corruption or other of "quince."
Mmmmm quince jelly, cheese. nom nom nom.
is there a cut off time of day after which it's wrong to eat it?
No its a 24hr food saviour.
Nice with a good bit of cheese too.
The big question of course is why don't we call it orange jam?
Etymology, basically. It's French IIRC, and comes from some corruption or other of "quince."
Bloody hell! It needs to be slotted into article 50 tout suite then, reclaim our condiments.
And, they can have their tout suite back too, come to think of it.
Never.
Finishing a fry up with marmalade on toast is the same as washing a chippy down with Irn Bru, it degreases the inside of your mouth and makes you feel like you haven't just committed some hellish atrocity of grease consumption.
The big question of course is why don't we call it orange jam?
Oh, I thought it was because it is citrus fruit, is that not right? or something to do with citrus preserves having peel in them or something like that?
It's also bloody good on bacon sandwiches, rather than after.
Marmalade making has long been an essential part of my winter, so I've got stores of it for the rest of the year (I have to ration it out to my Dad). Not tasted any better than my own - I add a decent tot of Navy rum and a spoonful of black treacle so it properly wakes you up.
It's not all made from oranges you know! I've just had homemade mojito marmalade on some crumpets.
Crumpets on the other hand are OAP food of choice.
😉
marmalade sandwich with malted granary, plenty of butter and a glass of full fat milk. Mmmm.
Toast and marmalade.....
What the youth of today have lost.
Marmalade is a corruption of 'Marie malade', apparently Marie Antoinette ate it when she was feeling a little bit poorly once
Only this one though, the sharper and bitter the better.
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You won't believe just how horrid the stuff in the USA is, Florida where Oranges grow to the size of footballs you just end up getting a pale yellowing blob of sugar...quite vile.
Marmalade is a corruption of 'Marie malade', apparently Marie Antoinette ate it when she was feeling a little bit poorly once
Apparently this may not be entirely true.
But it should be.
no..
my 2 year old daughter loves the stuff!
she is a bit odd though foodwise.. she'd much rather have a piece of broccoli than anything sweet like chocolate!
Nah, Tiptree Orange all the way, in a sandwich made with Warburtons Orange Fruit Bread liberally spread with peanut butter. The ultimate trail snack 😛
[quote=johnx2 ]Setting aside the OP's obviously barmy question, marmalade being one of the key breakfast food groups, is there a cut off time of day after which it's wrong to eat it?
I have to admit I've never before even considered that as an issue. Quite often it forms part of my bedtime snack.
Now I did think about putting this in the what make you feel a bit dirty thread. I've often though, as I make sandwiches, that a scrape of Marmalade would really go nice with Cheshire Cheese. I'm bloody going to try it next week!Nice with a good bit of cheese too.
Our daughter, Katie, makes a scrummy marmalade cheesecake.
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Marmalade on buttered toast breakfast for working from home mornings. When I played tennis I used to eat banana, marmalade, peanut butter on wholemeal bread sandwiches as a combination fast and slow release carbs. So I consider it a proven performance sports food!
[quote=Cougar ]Etymology, basically. It's French IIRC, and comes from some corruption or other of "quince."
Portugese - their word for quince is marmelo (the latter fact checked with google translate). Fairly sure the term was in use a few hundred years before Ms Antoinette was born.
Oldandpastit, that applies to any statement that includes the word 'apparently'
Crumpets on the other hand are OAP food of choice
What??? Now admittedly I don't eat them often, but that's cos you can't get them easily in Spain.
And marmalade's great.
I used to be partial to a marmalade and salad cream sandwich when I was a kid.
mmmmmm
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Loved marmalade since I was young.
Only liked the thick cut stuff when I was in my 20s onwards.
Is it only for old people?
Absolutely yes.
All you bl**dy k*ds can keep your hands off and stick to your Nutella-ladelled MacBugler and Flys or whatever deranged muck you shovel down your ever-gaping yaps every morning.
Tch!
One day I'm going to shut down the Danny Baker show on R5 by explaining that a proper sausage sandwich involves neither butter nor sauce, but lots of marmalade on the bread beforehand
Marmalade is fantastic stuff done properly. It should be just on the border of inedible due to chunks of peel and extreme bitter notes.
Frank Cooper's vintage is the only brand I've found that achieves these goals.
For those vintage fans considering this;
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I can't recommend it, it's an unnecessary frippery.
Good enough for the chap below, good enough for any mofo.....
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Portugese - their word for quince is marmelo (the latter fact checked with google translate). Fairly sure the term was in use a few hundred years before Ms Antoinette was born.
Correct - I have some marmelada (quince paste) and it goes very nicely with cheese. Marmelade is also excellent - the perfect balance of bitter and sweet.
with SALTED butter, preferably from the channel islands
A tragedy! This [img] http://ep.yimg.com/ca/I/yhst-5298061617148_2269_211064626 [/img] is no longer listed in the Products section on Frank Cooper's website.
Well this thread escalated.
Marmalade is awesome. Fact.
I've eaten it all my life and I always will.
The thing is, though, it doesn't matter how posh yer shop bought 'lade is, homemade 'lade beats it into a cocked hat, especially if you like it thick cut.
Mrs PP makes ours. Sometimes it's traditional Seville orange but recently we've been using a recipe we got from a Kiwi lady who ran a B+B in Barmouth (seriously) for lemon lime and grapefruit marmalade. It's sooooo tangy it's unreal.
And if there's homemade bread too, I'm unable to think of a higher luxury on this planet.
As for timing, I'll eat toast and marmalade any time of day.
My best marmalade story was making toast in the morning for some friends, I asked if anyone wanted Marmalade - mate's wife said, from the other room, "Yes please, not bits though" - for some reason I heard her say "loads of bits" and proceeded to dig out all the big lumps of peel and lather her toast with them!
She ate it out of politeness without saying anything! She's not a "polite" person! We still laugh about it to this day.
Marmalade eh? 😆
Homemade rasp jam trumps oldies marmalade any day, every morning on a bagel or scone with coffee cant be beat. Think of your carbon footprint oranges from seville when you spread it on whereas best rasps here in East of Scotland slowly matured
All you home-made marmaladers, I'd love to see some recipes.
I home-made lemon & lime curd a couple of weeks back, that came out well.
Cougar, I was inspired to have a go by [url= https://www.theguardian.com/lifeandstyle/2009/jan/25/seville-orange-marmalade-recipe ]this Nigel Slater recipe[/url], but I also read a few others (below) to clarify the methodology. I tried my first batch this morning and it seemed good to me.
Note that the Seville orange season is short, so if you are going to have a go now, rather than wait a year, you need to get a move on. There were still Seville oranges in my local Waitrose yesterday, but I don't know for how much longer.
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jan/20/how-make-perfect-orange-marmalade
http://www.bbc.co.uk/food/recipes/how_to_make_marmalade_20072
http://www.bbc.co.uk/food/recipes/medium-cut_seville_70291
http://www.bbc.co.uk/blogs/food/2011/01/how-to-make-marmalade.shtml
https://www.rivercottage.net/recipes/seville-orange-marmalade
http://www.waitrose.com/home/recipes/recipe_directory/s/seville_orange_marmalade.html
Love it with real butter on weetabix! Deliciously crumbly!
That Frank Coopers us meh IMO.
Like most things the French to it best. Occasionally homemade may challage that.
Kids not liking it also means theres usually some in the jar.
So from this we can deduce that it's not marmalade, but thick cut that is for old people.
Just had a marmalade butty and then saw this thread. I don't think it's ever too late in the day for one although it didn't go too well with a glass of red wine to be honest. It was thick cut so maybe I am old though.
So from this we can deduce that it's not marmalade, but thick cut that is for old people.
Nope. I am a youthful 36...
One of the few ways I eat anything orange based.
MiL is welcomed in when she brings marmalade, which oddly she makes loads of when hardly anyone in her family likes it.
Marmalade on fresh bread or buttered toast until the bread or the marmalade runs out.
I'll be eating it when I'm old, but got a lot more to eat before I get there.
This is our favourite, with slices of orange, but I haven't seen it for ages. Even Froggy supermarkets don't seem to sell it any more.
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..and I'm old and do like thick(ish) cut, just not the stuff thats ostentatiously so.
edit: the brand above is top notch.
I really want to see a change in the law so that filth that defiles the name of Marmalade cannot be sold as such. Marmalade has two ingredients: sugar and oranges in roughly equal proportions. A little water is permissible. "Glucose/fructose syrup"? Go and boil yourself in it. "Total fruit content 20%"? Legal minimum. If it was permitted to reduce that to 10% somebody would.
with SALTED butter...
This is VERY important. Unsalted butter does not work with marmalade due to the clashing sourness - it isn't the lack of salt that's the problem, it's the completely different production method.
My Nan's marmalade was the best.
Ming the Merciless - MemberMy Nan's marmalade was the best.
Must have been on a par with my Grandfather's marmalade, which was also the best. 🙂
Duerr's Manchester marmalade is lovely.
It's wet and windy outside so I'm having one last marmalade-making session, which should see us through the year. For Cougar's benefit, here's my recipe:
3lbs Seville oranges (approx 12)
2 lemons
2 limes (optional)
6 pints of water
4.5lbs of preserving sugar
Spoon of black treacle
Some dark rum
Wash fruit and cook whole in a large pan of water until soft (approx 1.5hrs). Remove fruit from water, halve it all, scrape out flesh and pips and return to pan with the liquid. Slice the Sevilles' skins thinly (to taste) while pulp, pips and juice returns to the boil. Let it reduce by half then strain the liquid and return to pan. Add the chopped peel and bring to boil. Stir in the sugar and bring it up to 105C. Just before it reaches this point I chuck in half a glass of rum and the dark treacle. Once it hits 105C remove from heat and begin decanting into sterilised jam jars (carefully). Easy!
