Marmalade, it is such a charming condiment. No matter the flavor, therefore its color, marmalade always twinkles and sparkles on a perfectly toasted piece of bread just like a jewel in the Queen’s crown. It has fascinated our minds and our taste buds, and will always be found on the British dining table. The traditional marmalade is made with Seville oranges.
Along with tea time, marmalade was popularized by one of my heroines; the namesake of the new world borough Queens, New York, the Portuguese, Roman Catholic Catherine Braganza. Catherine was Queen of England, Ireland and Scotland as the wife of King Charles II from 1622 until 1682. Though she was not a very popular Queen, she sure made tea time and marmalade popular!
Seville oranges won’t be around till December or January. Until then, embrace other flavors with this marmalade recipe below. An ode to my pastry days!
- 1 1/2 cups finely grated carrots
- 1 1/2 cups peeled, chopped pears
- 1 can (14 oz) crushed pineapple, undrained
- 3 tablespoons bottled lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each of ground nutmeg and ground cloves
- 1 package fruit pectin (not gelatin)
- 6 1/2 cups granulated sugar
- 2/3 cups chopped toasted pecans (optional)
Combine carrots, pears, pineapple (including the juice), lemon juice and spices in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil; cover and reduce heat. Boil gently 20 minutes, stirring occasionally. Measure sugar; set aside.
Whisk pectin into carrot mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Stir in pecans. Remove from heat; skim foam. Ladle into hot jar to within 1/4 inch of top rim. Remove air bubbles, wipe rim. Hot water bath for 10 minutes.
Yield about 6 250 ml (half pint) jars