Legend has it that Marie Antoinette awoke one morning with a headache. Marmalade is not strictly a jam, but a kind of jelly. Containing less sugar and more dietary fiber per serving, both apricot jam and jams in general are more healthful than marmalade. With much more vitamin C and iron, jam is both more beneficial and less detrimental to your diet than marmalade. What is the difference between orange jam and marmalade? There really is no difference other than orange jam is obviously made with oranges, while marmalade can be made with many kinds of citrus fruits.
To break it down, jam is typically cut up pieces of fruit and sugar. Jelly is made with fruit juice and sugar. Marmalade was an excellent way of providing vitamins when fresh fruit was not available, and the British used it to help prevent scurvy and other illnesses on board merchant ships.
These quirky awards were founded in by Jane Hasell-McCosh with the initial idea of preserving, growing and widening the most English of customs: making marmalade. In , more than 1, jars of marmalade were sent in from countries far and wide including Japan, Australia and the Philippines. The Awards are centred on Dalemain Mansion , a Georgian stately home lived in by the same family for over years, which also happens to hold a very rich archive of marmalade recipes.
To find out more about the Marmalade Awards, which coincide with the beginning of National Marmalade Week March , visit marmaladeawards. Jane pictured left is passionate about the preserve. Spanish pastry cooks were highly prized, and so it is possible that recipes such as these were influenced by cooks in the palaces of Spain, Portugal, Italy and France as well as England.
Mary Kettilby instructs that the mixture is then poured into glasses, covered and left until set. As the acid would create a jelly, this meant that the mixture could be pulled from the heat before it had turned to a paste, keeping the colour much brighter and the appearance much more translucent. This brings us very close to the classic marmalade we know today. The Keillers of Dundee, James and his mother Janet, were very important in the popularisation of marmalade and are thought to have been amongst the first commercial producers of marmalade, and certainly the most well known.
The many hundreds of marmalades that will be judged at the World Marmalade Festival and Awards are all linked to this history in some way, and even those with more exotic flavours and additions have a relationship with the spiced sweetmeat pastes of the Elizabethans. So every time you make or buy a jar, remember the long history that has led to that beautiful and complex flavour as you spoon it onto your morning toast.
Further reading: The book of marmalade: its antecedents, its history, and its role in the world today, together with a collection of recipes for marmalades and marmalade cookery, by C. Anne Wilson, available from Prospect Books. The Mansion is now closed for winter. Manuscript from the s.
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