How I long for marmalade time. There is little to cheer us in January; the house looks bare without the Christmas decorations, now packed away for another year. The weather is at best cold at worse grey and foul. Easter seems so far away.
For me, there is one high point though, and that is January is the time to make marmalade. How I love the whole process, which, though long, done means the larder shelf is packed and ready for our favourite breakfast treat for the coming year.
My tried and tested recipe for marmalade is the one I always use. It makes a fabulous spread, one I am particularly proud of.
Published by Elaine Lemm
I am a former chef trained at the Ritz Escoffier School in Paris and was the owner of the renowned cookery school Cuisine Eclairée for 10 years with bases in the UK, Italy, France, and Sweden. I share my passion for food and cooking as a freelance writer and photographer and am the award-winning author of four food books. I have written for many leading titles, including five years writing about and developing recipes on British and Irish food for the New York Times Company, restaurant critic and columnist for the Yorkshire Post, BBC Good Food, Olive, Waitrose Food, Food 52 and many more. I was voted one of the top 50 food writers in the UK by The Press Gazette.
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