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Preserving has suddenly become the coolest thing to experiment with in the kitchen. From Diana Henry’s ‘Salt, Sugar, Smoke’ book, to Meat Liquor‘s deep-fried pickles, it’s taking London by storm.

Armed with a recipe from Anna Colquhoun (Culinary Anthropologist and Riverford pickling guru) I tried my hand at Marmalade and Preserved Lemons, following a very successful batch of pickled cucumber pre-Christmas.

Both recipes are easy to follow and perfect for any pickling novice. Once getting my head round the basic ingredient pitfalls (don’t buy salt with anti-caking agent) it all fell nicely into place. First the oranges, wrapped in a neat muslin bundle, were out on the hob to simmer for an hour. Meanwhile I switched preserves and started squishing eight salted lemons into one Kilner jar- no mean feat. Preserved Lemons look great and are so simple to make, all I need to do for the next few months is shake it every so often to dissolve the salt. Easy.

The marmalade, again, is a straight forward recipe that’s easy to follow. Watching Guy Watson’s YouTube masterclass certainly helps and it was no time at all before my housemate and I were carefully checking if it had reached setting point.

 Jarred up, the marmalade has a wonderful colour and tasted absolutely delicious on a couple of slices of buttered toast. The only downside was a text that came from my friend Callum, “I swear you’ve aged over 20 years…”. Oh well, secretly I think it’s quite cool.

2 Responses to “Preserving the Weekend”

  1. Anna Colquhoun

    Hello!
    Delighted you like the recipes and have caught the preserving bug! Lots more you can try as the seasons progress…
    Little tip: To avoid all your peel floating at the top of the marmalade jar (your pic has given you away there), let the mix rest for a few minutes in the pan before pouring into jars.
    Anna

    Reply

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