Traditional English Marmalade
Our Marmalade Story
‘Cookery Receipts’ is the title of Plum Duff & Stuff’s 19th Century recipe book in which this Seville orange marmalade recipe is written.
The book was started in the early 1800s and includes many other interesting hand-written recipes. Parisian Café au lait, beef palates, salt cod, plum duff pudding for Christmas and many more, even a potion for chilblains.
The marmalade recipe apparently originated from the cook at Government House in Bermuda. The Governor’s daughter married a family ancestor and subsequently added her own recipes to the ‘Cookery Receipts’ section – at the end of her marmalade entry she added the words ‘Excellent receipt’.
Following Bermuda’s severe economic slump (caused by the decline in the West Indian sugar cane production, brought on by the abolition of slavery), the Governor decided to encourage agriculture and improve the island’s orange and lemon tree orchards by importing new stock. So, via the Colonial Office, he accepted the Royal Horticultural Society’s offer ‘to send out some young orange and lemon trees, of five kinds, in glazed boxes, to arrive by Royal Naval ship’.
His watercolour of Seville oranges painted in 1846 was sent with his report which included the words ‘the culture of the orange and lemon trees…offers an inducement for gardeners to settle here’.
Marmalade, made faithfully following this 1849 recipe, was first available on the Plum Duff & Stuff Christmas Pudding stalls in 2007 and, since then, sales have increased so much that every January is virtually devoted to its production.
Size, Price, Content & Availability
Each pot contains a minimum of 340 grams of luxury marmalade and is available at the 2016 retail price of £3.50.
Best before: 30 September 2018.
This marmalade is made by hand, in small batches, each January when the fresh Seville oranges arrive from Spain. Production is therefore limited so there are restrictions on bulk purchases.
The only ingredients in this traditional marmalade are:
- Fresh Seville Oranges
- Cane Sugar
(No artificial colourings or preservatives are used in this old fashioned recipe.)
The peel is cut by hand, giving the preserve a ‘chunky’ texture and strong fruity flavour. Each preserving pan batch is cooked gently and slowly to maintain the distinctive Seville orange flavour.
Fruit Cheeses are very thick country preserves that can be made from any soft berry or tree fruit. They are traditionally set in moulds so that the preserve can be slid out of its pot and cut into slices or cubes to serve. They can be served as an accompaniment to fish (especially mackerel), game or cold meats and look very decorative on a cheeseboard. Fruit cheese chunks can be added to gravies, tagines & even curries to enhance the flavour.
Fruit cheese from the moulds can also be cut into pretty shapes, rolled in sugar and served as sweetmeats
As the cheeses are made with sugar, they will keep for up to a year. They should be stored in a cool, dark, dry area and, once opened, placed in a fridge.
The Fruit Cheeses are all handmade in small batches, so availability is limited. There is a variety of fruit used, all grown in Somerset (except cranberries) – the range includes:
- Apple & Cider
- Cranberry & Port
- Elderberry & Blackberry
Each pot contains a minimum of 120g at the retail price of £3.00