marmalade

I know it's been a while since I had anything new on this little blog... and I do still have many pictures to post, and a lot of tasty things to write to you about.

But right now I am thinking of marmalade. Lately I've been eating toast with almond butter and kumquat marmalade for breakfast. Yum! Are jams and jellies considered condiments? My mum would know, because of it's trademark appellation (?). (UPDATE, by my mother: Jams, jellies, and preserves do not count as condiments in the trademark world. Jams, jellies, and preserves are in Class 29, while condiments and seasonings are in Class 30. Processed garlic used to be in Class 29 with all other vegetables, but now it has two classifications, Class 29 if used as a vegetable, Class 30 if used as a seasoning. The dividing line between these two is unspecified.) Anyway, marmalade is one of my favorites. I love its texture, the combination of transparent, delicate gelatin and pithy bits that catch your teeth. It also has a slightly sharp, acid smell which I think is lovely. Marmalades and jellies are one thing that English cuisine does very well indeed; poignantly, this facility also has great crossover with Indian flavors.

I'm trying to think of some interesting potential flavors: coriander, tomato, and garlic; almond milk and rosewater; bitter orange and parsley (with cucumber grated on top); kiwi; cherry; berry and champagne; watermelon and mint. I have heard of champagne jelly before, but I am curious about how well other alcohols gel.

I am particularly intrigued by savory jellies and marmalades. Maybe a combination of lightly sweet and sour or pungent tastes. I suppose mint jelly is the most common(and it is delicious), but there are so many more to consider! Quince is another delicious one; and somehow it manages to be both traditional and rare. Some fruits and vegetables lend themselves better to gelling. I think tomato jelly or marmalade is one of the most beautiful. It might even be lovely as a topping for yogurt/crème fraiche ice cream.

So in conclusion, I must admit that I am a little scared of canning (especially the hot-water sealing). But I think it's something I really must explore. Isn't gelatin amazing?