Marmalade

[Docb]

Seville oranges are about so yesterday I made a small batch of marmalade using a bog standard recipe. All that sugar I can hear some of you saying in horror. Yes, 800g of sugar in three jars, about 1200g of marmalade but the sharpness and the flavour is so good that the tiniest blob on the end of my knife has, this morning, turned a humble bit of toast into a thing of wonder. Those three jars are going to last me six months I reckon and the contribution to my daily carb intake will be negligible.

I will settle for that.

 

[nonethewiser]

Sounds delicious, prefer marmalade over jam, Seville being best.

 

[Leadinglights]

We have a quince at our allotment and I use them for the basis for marmalade as they have high pectin. Usually orange, lemon and ginger, better than any bought marmalade.

 

[Docb]

Yes @Leadinglights. I guess that the point I was trying to make was that you don't need to eliminate sugar from your diet, an entirely natural assumption made by many newbies. It is quite possible to encompass sugar containing things into your diet if you head for a higher quality of product where you get the same beneficial effect but using much less of it.

Tricky to make the idea work for flapjack or sticky toffee pudding, mind.

 

[helli]

@Docb my family make similar arguments with cheese - if we don't want to eat "too much" of it, we eat mature cheese such as a nice vintage farmhouse cheddar rather than (what appears to us as) a tasteless babybel..