Which supermarket marmalades hit preserve perfection and which aren’t worth their rind?
• The baking kit the pros can’t live without
For this week’s taste test, I asked my old River Cottage colleague, friend and author Pam “the Jam” Corbin for advice. “A truly brilliant marmalade,” she says, “is simply one where the peel, the gel, the texture and indeed the flavour are in harmony.
“The amazing and rather magical thing about marmalade,” Pam says, “is that if 100 people made a panful, each one would vary: different sugars, different peel sizes, different boil times and even different water influence the final outcome.” Store-bought products are no different, though most commercially produced marmalades are made with extra pectin, acidity regulators and orange oil, which, while relatively harmless, all affect the taste and texture, and aren’t entirely necessary, either.
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