A number of disgruntled Kurmaphiles wrote and suggested that a week without my blogs was a tough call.
‘Memory Lane’ is a new series of reposted, archived blog entries for when there are no blog entries worth blogging. I mean, ironing, porridge-making and housework don’t warrant a report, now do they?
Basically it’s like repeating my favourite episodes of “The Days of Kurma’s Lives”. So, here’s Memory Lane #1:
As the Perth rain thundered down yesterday, I cooked a perfect batch of marmalade. Kumquats are in season, so I picked up a kilo of the oval variety at the markets for $3.00. A kilo of fruit plus the sugar cost me less than $6, and I made 8 big jars. Marmalade making is very, very cost efficient.
Some of my earliest childhood memories are of returning home from primary school in England and finding the whole house perfumed with sweet citrus aromas, and seeing big pots of seville orange marmalade bubbling away on the stove, the steam misting up the cold windows of the kitchen. I am carrying on the tradition, and I think my mother would be proud of me.
Here’s my recipe. It really works well.
Kumquats look like miniature oranges, and although they are closely related to the citrus species, they belong to a different genus altogether.
Whereas most citrus fruits are considered sub-tropical, kumquats are very hardy and grow easily in home gardens. The round, ornamental variety of kumquats are common, but I prefer to cook the more firm, oval variety (pictured above). Nevertheless, all kumquats yield a delicious marmalade which is both refreshing and tangy. It is a favourite with those who don