A Taste of History
A Medieval Marmalade
John Powell’s fascinating presentation on traditional Herefordshire apples at May’s Spring Greens Fair, included the following delightful recipe, based on some Elizabethan favourites which were the forerunners of modern orange marmalade.
Quince and Pippin Jelly
0.5kg grated Pippin apples
Zest and juice of 1 orange and 1 lemon
Simmer in a large pan for 15 minutes
Grated flesh of 1kg quinces
Add and cook gently for 15 minutes
1kg unrefined sugar
Quarter teaspoon ground cinnamon
Eighth teaspoon ground mace
Add and bring to the boil, stirring
Simmer for another 15 minutes
Bottle into clean, hot jars
Tip: If the quince is very slow-roasted before use (eg. In the bottom of a range), it will give the deepest colour. Jelly can be strained, but is good with strips of fruit in.
John says Cox is probably the best apple to use, and Vranya the best quince.
John’s daughter, Madeleine, helped develop the recipe from some original sources – Pippin Jelly and Quince Marmalade. Sources included ‘The Closet of Sir Kenelm Digby’ which can be viewed here: http://www.gutenberg.org/files/16441/16441-h/16441-h.htm