What is wrong with my Marmalade recipe? It won’t set.
Making marmalade is one of the most rewarding preserves to make and it takes time to create brightly coloured jars with evenly suspended shreds of citrus peel. The traditional Marmalade […] The post...
View ArticleWhat to look for in a Show Judge
In a recent BBC2 series, The Big Allotment Challenge, contestants were set a series of challenges to make preserves from produce grown on their allotments. Each week, “Best in Show” […] The post What...
View ArticleHow To Judge Jam – My Guide
I find jam one of the most straightforward preserves to judge, although each year I am presented with a new fruit or new flavour combinations; one reason why I never […] The post How To Judge Jam – My...
View ArticleHow to make jam which sets
What is important to achieve a quality jam which sets ? * Full flavoured fruit, which is just ripe, not over ripe * A balanced reliable recipe, including enough sugar […] The post How to make jam which...
View ArticleHow to Judge Jelly – My Guide
Frequently, jelly classes in competitions are less popular and attract fewer entries than those for jam. Although there are dwindling numbers to judge, a perfect jar of jelly is a […] The post How to...
View ArticleWhen is a Jam not a Jam?
In March 2013, I was alerted to a campaign by Clippy Mckenna, with the support of MEP, Arlene McCarthy to change the permitted, total sugar content in Jam from 60% […] The post When is a Jam not a Jam?...
View ArticleThe Science of Seville Orange Marmalade
Preserving should be approached as a science. Follow a few golden rules and achieve outstanding results, this video outlines the Science of Seville Orange Marmalade. The Science of Seville Orange […]...
View ArticleMarmalade Myths
As the marmalade making season gathers momentum, I’ve noticed a rush of new recipes, frequently different to the ones I favour. In 1986 when I first made marmalade, I had […] The post Marmalade Myths...
View ArticleWhat is wrong with my Jam recipe? – It won’t set
Making jam is a simple process of gently simmering fruit, adding sugar and boiling briefly to setting point. Jam is the preserve I recommend to beginners, although without quality fruit, […] The post...
View ArticleBlackcurrant & Sweet Basil – Jelly and Cheese Recipes
2015 is turning into a bumper year for soft fruit. My gooseberry and blackcurrant bushes are groaning with ripening fruit. The redcurrant bushes are so tall, I’ll be looking for […] The post...
View ArticlePreserving – Ginette Mathiot
Every country has culinary heroes who are revered for their ability to inspire generations of home cooks. Nigella, Mary Berry, Delia and Marguerite Patten, come to mind. A heroine in […] The post...
View ArticleGreen Tomato Mincemeat
Green tomatoes are the silent stars in many chutney recipes, a base ingredient mixed with other fruit, vegetables and spices. Healthy tomato plants continue to produce crops into the Autumn. […] The...
View ArticleCovers and Containers “Jam Jars”
With so many different containers, from plain glass jars to branded storage jars, selecting the right one to make a preserve for a gift or to keep for yourself is […] The post Covers and Containers...
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Ave Maria Farm – A Marmalade Pilgrimage
As a novice preserver, I made my first batch of marmalade in 1987. Like Seville oranges before they ripen, I was very green about how to make marmalade. I didn’t know that if I wanted to make award...
View ArticleAve Maria Farm December 2014
I have been making marmalade using the bitter oranges from Ave Maria Farm for 27 years. I am here today Wednesday 3rd December 2014….. Ave Maria Farm 2014 from Vivien Lloyd on Vimeo. Links Ave Maria...
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WI: Jam and Jerusalem: 100 years of Preserving.
Established in Britain in 1915, the Women’s Institute (WI) was set up to inspire rural women to grow and preserve fruit and vegetables during a time of war. One hundred years later, the organisation is...
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Favourite Preserving Books
In a recent interview, Prue Leith was asked to list five favourite cookbooks. One book, Good Housekeeping Complete Book of Preserving was praised for its longevity and that “it will tell you how to do...
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When is a marmalade not a marmalade?
In 2017 the Women’s Institute came under fire once again in the media, this time for their marmalade,described by Chris Smyth, then Health Editor of The Times as ” the sugariest in the country.”...
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Teaching Preserves – Whats involved
Most years I book cookery courses for myself and teach at cookery schools and other venues in UK. When I book a course I rarely think about the preparation the tutor undertakes before he or she...
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Mastering Marmalade a Review
In May 2018 I had the pleasure of meeting and teaching Lis Walker who has an Artisan Preserves business in Norfolk. Lis has kindly offered to share her thoughts on her experience of learning the best...
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