"marmalade" news and stories

Kumquats -- those little oval-shaped citrus fruits believed to have origins in China -- are in markets right now.

Jam and honey are the new orange - orange marmalade, that is. The slightly sweet preserve is rapidly falling out of fashion in England. It first gained popularity in England in the 17th century, when citrus fruits became common and the preservation technique used for cooking quinces was applied to them. Since that time the spread has only grown in popularity and, for at least the past several decades, could be considered to be a breakfast staple in many homes. In the last year, however, 440,000 households in Britain stopped buying marmalade. Statistics indicate that the reason for the decline may be younger consumers, as most in the under 45 age group consider it to not be sweet enough. 81% of marmalade is eaten by those over 45.

With the decline of marmalade comes the rise of jam and honey, which grow more popular every year, despite reports last year that indicated that jam, too, was falling from favor. Honey is up almost 5%, while jam is up 1.5%.

Retailers and manufacturers alike are now trying to find ways to draw more children to marmalade

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For once, it's nice to see that we have a world record in something that doesn't involve a giant hamburger or someone eating their weight in brats. The British company Duerrs is celebrating their 125th anniversary with the release of world's most expensive marmalade. The special edition preserve is a one-off product, made with Seville oranges, 62-year-old Dalmore whisky, vintage Pol Roger champagne and enough edible gold to give it a tantalizing gleam. It tastes "more tangy than usual and distinctly boozier." The 1 kg of the marmalade has been packed in a crystal jar, specially designed to hold the product and will be auctioned online to benefit the Manchester Kids charity. The estimated value of the product is at least $9,500.

And if you're going to eat marmalade - the most expensive or even an everyday brand, Duerr's has a bit of advice on hot to properly enjoy it: (1)it must be on white bread, not brown (2) and spread with butter, not margarine.

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Jam is falling out of fashion. The sweet treat, a cooked combination of sugar and fruit, seems to be being shunned for health reasons. It's not the fruit that's the problem, of course. It's the sugar.

Sugar has been villainized by the health-craze and rising carb-consciousness of recent years and, as jams are often half sugar, it might make sense that consumers could be concerned. Of course, jam is hardly a major source of sugar in people's diets, though the fruity spreads often have much more sugar than fruit, very few people are eating jam by the jarful. More than likely, candy and sodas are far exceeding the consumption of sugar from jam, but the preserves industry is taking a hit because it is something people feel they are willing to go without.

The trend is very noticeable in England, where jam or marmalade was served with toast and scones at both breakfast and tea on most days. I am certain that I'm not the only one who has noticed the proliferation of sugar-free "jams" on this side of the Atlantic, too.

I don't want to see jam go the way of other, once beloved, foods. Jam is delicious and far from the worst thing you can eat. Perhaps a campaign to spread awareness is in order.

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Marmalade seems to be flavour of the moment in a couple of corners of the UK food blog scene.

Lime and Dried Fig Marmalade pops up at Fiordizucca which is recommended with bread and cheese, looks great too. Baking For Britain provides a more indepth description and attempts - successfully I might add - a 17th century recipe for Quince Marmalade. More a jelly, really a little like the Spanish Membillo. It's a great post and well worth reading.

English Patis has a recipe for Beansprout Spicy Rolls which sounds much more exotic as Lumpiang Togue. Sounds really tasty so I have printed out the instructions/ingredients in anticipation of trying this one out. Roasted Cauilflower is on the table at Nami-Nami and Pertelote has been joining in the world-wide fun of Sugar High Friday with Chestnut Rice Pudding with Cocoa Nibs.

More pud over at the Travelers Lunch Box with a beautifully pictured Baklava with Cardmon, Honey and Pistachios. Jam Faced, always the one with the posting verve and now a regular read for me, has a great post entitled Never Mind the Pollocks. Worth a read.

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