Putting the Negros on the Marmalade Map
A potted calamnsi marmalade ready for the competition was given to Gov. Alfredo Marañon Jr.*
Marmalade Awards to be held at the historic Dalemain Estate in England’s Lake District in February.
And I’m hoping to put Negros on the international marmalade map with my entry of a special calamansi marmalade with brandy.
I had heard that one can make a very decent marmalade using calamansi so I decided to have a go. It was excellent, but I decided to add some brandy to give it extra bite.
My marmalade will be entered in the international category, but competition will be fierce with marmalades coming in from many parts of the world.
Last year’s international winner lives in the British Virgin Islands. My entry will be the first ever from the Philippines.
A distinguished panel of experts will judge the entries including leading British jam maker and author Pam Corbin; Walter Scott, boss of top UK preserve company Wilkin & Sons and cookery editor and chef Sarah Randell.
The judges will be searching for the ‘World’s Best’ marmalade. They will also be giving constructive criticism in their bid to improve marmalade making around the world.
Here’s my recipe for calamansi marmalade with brandy.
Ingredients: 1.5kg calamansi. 1.4kg sugar. Half a cup of good quality brandy.
Preparation time 20 minutes plus standing. Cooking time 2- 2 1/2 hours.
- For this recipe weigh the empty preserving pan or large saucepan before you start.
- Put the clamansi fruit in the pan or saucepan with 1.7 liters of water. Bring to the boil. Cover with a tight-fitting lid and simmer for one a half hours or until the fruit is very soft.
- Remove the fruit from the pan with a slotted spoon and slice very thinly (using a knife or scissors and fork), discarding the pips and reserving any juice. Return the sliced fruit and juice to the pan and weigh it. If necessary, boil the mixture, uncovered, until reduced to about 2kg.
- Add the sugar and stir until it has dissolved, then bring to the boil and boil rapidly for about 15 minutes. Remove any scum with a slotted spoon, leave the marmalade to stand for about 15 minutes and then stir gently to distribute the fruit. Stir in the brandy. Leave to set. If the marmalade is not thick enough reboil for a few minutes until the required set is reached, but don’t forget to top up with more brandy before potting. Pot and cover.*
