Recipe: Pink Grapefruit Marmalade and
The Lavender & Lovage Marmalade Awards Results!
National Marmalade week is over, as is the World’s Original Marmalade Awards, and I am left with dozens of jars of assorted marmalade, as well as a big surprise – THREE certificates from my three entries into the Marmalade Awards! Along with Sue and Charlotte, I attended a workshop with Vivien Lloyd last month, where we learned how to make award-winning marmalade, and the proof is in the pudding, so to speak, as my marmalade entries gained a SILVER, BRONZE and a MERIT at the awards! (Sue also won awards on all of her entries too) They say that practice makes perfect and it has never been more apparent than with my perseverance at making marmalade! I am an avid preserver, as regular readers will know, and count myself as being more than competent when it comes to making jam, chutney, curd, jelly, pickles, relish, syrups, liqueurs and all manner of other bottled fruit and veg; but, marmalade is not a preserve I am very confident with, and so my three awards are a HUGE surprise and I am OVER the moon with them! At this stage, I MUST say a VERY big thank you to Vivien, whose patience and guidance helped me gain these awards for my marmalade, THANKS Viv!
So, which of my recent endeavours won these awards – well, my silver was awarded for my Pink Grapefruit Marmalade (the recipe is from First Preserves by Vivien Lloyd and is shared below) and was entered into the Novice class. My bronze award was for some Seville Orange marmalade I made just after attending Vivien’s workshop, and was entered into the Seville Orange class, along with all the EXPERIENCED marmalade makers, so, I was pleased to gain a bronze in that class! And finally, my Merit was awarded for my Three Fruit Marmalade, and was the FIRST proper marmalade I have made! Not bad for a Novice and I am now a fully paid-up marmalade making addict!
Just as important to me, were the scoring cards that accompany the certificates I received; they show where you can improve, as well as where you have excelled and have useful comments at the bottom. I would also like to thank Tala and Le Parfait, who also helped me gain my marmalade awards, as they both sent me assorted jam jars, spare lids (which are very handy) as well as an apron and some labels……..both companies are known for their quality products, and I was delighted with the jars and associated preserving accessories they sent me. A BIG thanks to Tala and Le Parfait, now take a bow please!
My next preserving craze is curd! I have been making all sorts of curd lately, and I will be sharing my mum’s lemon curd recipe along with some other recipes over the next few weeks. The most satisfying side effect that has arisen from all this frenetic marmalade making, is that I have a pantry full of gifts to give to friends, neighbours and family! And, and there is plenty to spread on my toast, as well as for baking, with my recipe for Sticky Ginger Marmalade Tea Loaf being very popular.
My award-winning marmalade recipe is below (sorry, I couldn’t resist saying that!!) and I hope that you have enjoyed my marmalade musings over the last two months. With thanks to Vivien once again, your help and advice has been invaluable – I’ll see you later, with more new recipes……have a great week, and stay warm, the weather has gone crazy lately! Karen
To read all about the Marmalade Awards, please visit my article on Great British Chefs here: