We got stuck into preserve-making this month. While the rain poured outside, Christine and Lou prepared ‘winter sunshine’ Seville orange marmalade and ‘funky chunky’ chutney in the West Town Farm kitchen. The workshop was led by Jo who also teaches creative and outdoor activities for children here at OrganicARTS. Her patience and good cheer were much appreciated by Lou, whose only previous experience had been attempting a mango chutney that solidified into sticky sludge!
Jo explained that Seville oranges are only available in shops for a few weeks in late January / early February, making what can be a gloomy time of year a perfect opportunity to make marmalade with some Spanish zing. The kitchen was filled with an uplifting aroma as the oranges simmered away with lemon, ginger and sugar on the stove and hail sprayed against the window.
For the chutney, we used up some leftover ‘crown prince’ squash collected from the top of straw bales in the barn and heated in the oven to soften its golden flesh. Chopped apple from the orchard, onion and turmeric were added, along with a sugar mountain and – best of all if you like tangy flavours – a generous glug of apple cider vinegar. The heady steam coming from the pot was arguably even more mouth-watering than the marmalade. The tricky part of chutney-making is judging when the liquid is ready to set.
We poured both into sterilised jars which, if not opened, can be keep for up to two years. Happily, the chutney set and a good chunk has already been gobbled up with cheese and crackers. The marmalade needed a bit longer than time allowed, but after re-simmering at home, it’s now being quickly consumed and is delicious.