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The Amber Nectar ๐ŸŠ

Each January, once the Christmas decorations have been put away and the long cold nights are just beginning to get shorter, a little sunshine starts to appear in fruit and veg stores across the land.

The classic Seville oranges arrive and I seek out the best organic crop that I can find. This year, despite the Brexit horror show, the Sevilles made it into the country and so I set about making more marmalade than ever before.

In 2020 Lekito marmalade was entered into the World Marmalade Awards for the first time and I was excited to receive "Commended" from the judges. The Awards have been running for the past fifteen years and attract thousands of entries from all over the World. The Awards are held at the Dalemain Estate in Cumbria.

Each March, the Marmalade Awards usually attract thousands of visitors to Dalemain. In 2021 the competition is going ahead, but the Marmalade Festival will be delayed until at least June to allow the judging to be done safely in the face of the dreaded virus.

All my marmalade is made in small batches, so it takes quite a time to make 200 jars - this year's target. I use a classic and very simple recipe. Just like when I make bread, there are no unnecessary additions or additives. I use the oranges, sugar and water, and a little artistry, love and attention! That's it.

Every shred of the rind has been lovingly cut by me by hand! It's great practice for developing one's knife skills although a bit repetitive after about a week of it!

Lekito Marmalade 2021 will be in the online store from Saturday 30 January. ๐ŸŠ


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