Cast away the gloom of winter by turning your thoughts to making some sticky, bittersweet marmalade with Le Parfait– sunshine preserved in a glass jar. This premier preserve has a rich history dating back to the 17th Century and is currently experiencing a renaissance with appearances on some of the UK’s finest menus including Hawksmoor, Pollen Street Social, The Gilbert Scott (London) The Hardwick (Abergavenny) and Bohemia (St. Helier)
Le Parfait have teamed up with award-winning marmalade producer and preserving specialist Vivien Lloyd to ensure that home cooks get the most out of the short Seville orange season which lasts from late December to the end of February.
To celebrate marmalade season we are giving away 5 special packs to get you in the mood for preserving, including a copy of Vivien Lloyd’s book First Preserves : Marmelades plus Le Parfait’s lidded jam jars, one of which will be filled with some of Vivien’s lovingly prepared jewel-like marmalade.
To win one of their special marmalade packs please send an e-mail to email@example.com with your complete address before February the 28th. They will draw 5 winners and send them their marmalade pack within the month.The competition is open to all residents within the UK.
Learning to make marmalade
Available in 2 sizes, Le Parfait’s robust, embossed glass Jam Jars come with stylish blue and white “Home Made” “Fait Maison” screw caps. Perfect for making and storing home made marmalades, jams and chutneys. Accessorise Le Parfait’s Jars with decorative labels and luggage tags to leave a personalised stamp.
Vivien Lloyd’s top tips for Seville orange season
*Seville oranges are not great keepers, so as soon as they start appearing in shops and farmers’ markets take advantage of them before they disappear.
*Sevilles are extremely bitter and are not the variety to eat or juice but once cooked down with sugar give an incredible flavour.
*Choose those with a rich orange colour, sometimes tinged with green.
*Hunt out organic Sevilles- they give a more intense aroma and flavour.
*1kg of Sevilles will yield 3kg of marmalade.
Marmalade on the menu
*Hawksmoor- “Marmalade Cocktail” – Gin, Lemon, Campari & Marmalade
*Jason Atherton, Pollen Street Social- “Breakfast Martini” served with a slice of toast and Marmalade Breakfast Fizz
– Chase Marmalade vodka, yellow Chartreuse, pink grapefruit, prosecco, toast and jam
*Marcus Wareing, The Gilbert Scott- “Mrs Beeton’s Snow Egg” marmalade, custard, almonds
*Stephen Terry,The Hardwick- “Deep Fried, Bread-crumbed Rice Pudding & Chocolate Arancini with Seville Orange
*Shaun Rankin, Bohemia -Roast pheasant with orange and onion marmalade
Dates for the calendar
*National Marmalade Day (Saturday 2nd March 2013)
*National Marmalade Week (Sunday 3rd – 10th March 2013)
*The Dalemain Marmalade Awards & Festival will be held on Saturday 2nd and Sunday 3rd March 2013.
A two day celebration of all things Marmalade in the beautiful setting of Dalemain Historic House and Gardens near Penrith in Cumbria.
The Amateur Category for home-made marmalades has grown from 60 jars to 1,800 jars in 2012, posted from all over the world. Each jar is tasted and marked by the Cumbrian W.I. and if it attains sufficient marks is then awarded a Dalemain Gold, Silver or Bronze. The best-in-show marmalade is chosen from all the Gold Winners and is presented with a Dalemain Double Gold Award. The winner is then invited to have their recipe produced and scaled up by Fortnum & Mason for a period of 1 year and it is sold at their store as well as in The Marmalade Shop at Dalemain. A sum of 50p from each jar sold is donated to Hospice at Home around the world.