The Art and Science of Marmalade with Pam Corbin. Discover the joys of marmalade making with renowned expert Pam Corbin, as she shares her decades of experience, from traditional methods to innovative approaches. Whether you're a home enthusiast or interested in the history and global variations, this episode clears the fog around setting points, fruit selection, and the cultural significance of marmalade. Main topics include:
- Pam Corbin's journey from home cook to marmalade expert, including her time running Thursday Cottage
- The step-by-step process of making marmalade over multiple days, emphasising slow cooking and staging
- Insights into choosing seasonal citrus, especially Seville oranges, and how their availability affects marmalade quality
- The impact of pectin-rich fruits like Seville oranges and how lemon and grapefruit influence set and acidity
- The history of marmalade: Scottish origins versus English innovations, including how the tradition has become global
- Essential tips for home jam and marmalade making, including sterilisation, sugar types, and testing for the right set
- The Dalemain Marmalade Festival: its history, categories, and charitable impact
- Modern trends in preserving, including reduced sugar recipes and the resurgence of artisanal and homemade marmalade
- Practical advice for beginners: cutting, juicing, and stage-wise cooking
00:00 - Welcome and introduction to Pam Corbin and her marmalade journey
02:23 - The story behind Pam's small business and her home kitchen setup
04:35 - Writing books with River Cottage and redefining traditional preserving
06:46 - Making marmalade slowly and staging the process over days
10:46 - Seasonality of Seville oranges and their qualities for marmalade
12:37 - The influence of different citrus varieties and international marmalade standards
14:24 - The history and charm of Dalemain Marmalade Festival and World Marmalade Awards
15:44 - How the competition raises funds for hospice charities
17:33 - The significance of British citrus exports and international marmalade trends
19:20 - How different sugars affect marmalade clarity and flavour
20:33 - The role of pectin and acidity in marmalade setting
23:50 - Practical tips on preparing citrus for marmalade and involving pips and pith
26:36 - Achieving the perfect set: boiling point and test methods
28:48 - Connecting traditional recipes with modern techniques and tools
31:40 - From start to finish: making marmalade in stages and tips for beginners
36:20 - Teaching preserves: courses, international students, and fostering passion
37:44 - The future of preserving traditions among younger generations and sustainable food practices
38:45 - Closing remarks and resources for aspiring marmalade makers
Connect with Pam Corbin:
This episode offers a comprehensive guide for preserving enthusiasts, food historians, and anyone looking to deepen their appreciation for one of the most iconic fruit preserves. Whether you're experimenting in the kitchen or exploring culinary history, Pam’s insights spark both passion and precision.
