All in a (Sun)day's work

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(Edited)

A long day in the kitchen needs to be either preceded or punctuated with a good meal. Yesterday it was The Husband's weekly standard brunch. Then it was marmalade time.

It's just over a month since the last batch and stock is running low because more than half of that batch went to The Netherlands and another six on order. Also, citrus is in season and it's being handed to me in bags. Literally.

More marmalade pictures. Boring for some. However, I get questions about the process. Often. Saturday was no different. So when I made a new batch yesterday, I decided to document the process.

Hand cut, squeeze, save the pith, pips and offcuts (takes about 2 hours to process 2,5kg of fruit).

These are precious. Wrapped up in muslin and dropped into the pan. These bits add pectin, essential for setting.

Then it's a long cook to soften the fruit - another 2 to 3 hours.

Then it's remove the bag of bits and add the sugar.

Finally, the acid test: reaching setting point and potting in sterilized jars.

All repurposed for this batch.

All in a (Sun)day's work. But because the jars were still warm when we went to bed, the final set is uncertain. I shall know in the next hour. I will let you know...

Edit: Perfectly set, I'm pleased to report!

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma







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All this talk of marmalade week after week and I've had none in my fridge for weeks now, so this post has convinced me it's high time I got chopping and cooking. Your marmalade looks excellent Fiona, thanks for the inspiration. Have a great week🤗

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(Edited)

Now's the time to do it, Lizelle. Citrus is in season and it's not too hot! Enjoy and you have a good week, too! Oh, and by the way, @lizelle - that breakfast really is The Husband's speciality. He's been doing our Sunday brunch for more than 20 years....

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The marmalade looks absolutely delicious. My mom was a big-time canner. My sisters would join her whenever she was ready to start restocking the shelves with whatever was in season. Her Apple sauce and apple jelly were the best. Sometimes she would spend several days making just one item. She canned almost anything, peaches, pears, pickled cucumbers, green beans, tomato sauces and so much more.
I realize now that I wish I would have joined in on the fun, but at the time I had no interest in the process, but I sure did love eating it all.

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Thank you! It must be because I sell a lot of it! To repeat customers.

Well, as a child, I wondered what all the fuss was about, too! Now, there are folk that warn The Husband not to stand too long in case he might get pickled! lol

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