Seville Orange and Lemon Marmalade with a twist · Sunday January 26, 2025 by colin newell
I’ll admit it — with an English and Irish family heritage, I am a bit of a marmalade junkie. I’ve been enjoying it since I was a kid – and thankfully have had access to some locally made farm marmalade – albeit with imported Seville oranges.
For some reason or another, I had forgotten about the last batch that I made (a whopping 4 or 5 years ago…) and it was a combo of Seville Orange, Meyer Lemon and Quince. It was epic. Just the right consistency with just the right amount of peel or rind.
About a year ago I had discovered that there was 3 or 4 bottles kicking around. And knowing how diligent I am when preserving (bottling/canning) it, I cracked open a jar one Saturday morning to enjoy with hot, black coffee. What a treat! I was so taken by how delicious this was, that I gave away some of the remaining bottles. That was a smart move as before too long, I was completely out of this previously preserved confiture. Another Saturday morning rolls around and I head for the cellar to see what might be hiding behind forgotten or feared bottles of canned salmon, mystery chutneys and unmarked bottles of what could possibly be distilled dark matter.
Bingo. A bottle of marmalade from one of my wife’s girlfriends “Angie” — while not the Angie from the Rolling Stones song, this Angie whips up a wicked Marm. So thrilled by it I was that I reported it to her — and she said, “That batch is from 6 years ago – why did your wait so long?!” How can I explain… “Hidden behind bottled toxic waste…” Anyway, I was kicked into action!
Anyway. The recipe for my latest concoction!
12 to 14 Seville Oranges (in season from January through February.)
2 to 4 Lemons of any ilk, stripe or varietal.
Have piles of white sugar handy (enough to light up the eyes of your family dentist…)
Juice the Oranges and Lemons with one of the manual juicers shown at right and/or left.
Put aside the spent/juiced rinds of the lemon and orange in a pot.
Put the pulp and seeds into a small pot for a special treatment afterward.
When you have all the juice set aside (in a measuring pot, carafe or what-have-you) put it in the fridge covered.
Take all of the seeds and pulp that you have and put them into a sauce pan with enough water to cover the mixture.
Bring the mix to a very light boil and then reduce to simmer for 30 to 45 minutes. This seed/pulp mix gets this treatment to generate lots of extra pectin (which is key for setting the marmalade. )
Run the pulp/seed/water mixture (which should be in almost sauce form) through a very fine strainer or cheese cloth. The liquid from this exercise goes into your pot/carafe/jug of juice. The seed/pulp remnants go into the compost!
Take your lemon and orange rinds and remove as much pulp as you can that might be left over. Ideally, you want the skins or rind only.
For robust or rustic marmalade, you can use ALL of the rind/skin of all of the fruit but I would advise against that if you are making this marmalade for the first time. Use 1/2 to 3/4 of the skins that you have available.
I tend to cut up the skin/rind into strips that are no more than 1/2” long and as thin as you might think worthy or appetizing. I use a very sharp knife for this — so be very careful! This is where the work gets super risky. Process as much rind as you think worthy of going into your marmalade. I used the rind of every piece of fruit and it the result is: One very thick and rustic marmalade! You have been warned. OK. You have your sliced rind/skin at the ready.
Put all your juice/extract mixture into a suitable pot or dutch oven. Slowly heat while adding 1/2 cup sugar per orange and an additional cup for the lemons. Add your sliced/diced rind. You should have gotten 4 to 6 cups of juice from your lemon/orange juicing combo. If you seem short of fresh juice, you can add 1/4 cup or 200ml (give or take) of bottled organic juice of almost any kind. I used Pomegranate. It’s not too flavour forward but it adds a bit of colour.
Safety note – from this point forward, we are dealing with increasingly hot material. The desire is to bring the liquid/rind mixture to a minimum of 222 to 225 degrees (F) or 104.5 © – at this temperature, these materials if spilled on a human or other living thing can maim or kill. Be very careful.
Common sense here folks: If you have small children, pets or inexperienced kitchen people, keep this in mind – this is a high-hazard activity.
Items required at this point include an accurate analog or digital thermometer — ideally a purpose built candy thermometer.
Additionally, you want the marmalade mixture to pass something called a wrinkle test.
To perform the wrinkle test, add 1/4 teaspoon of the “liquor” or “syrup” in the mix (after it passes 222 degrees) to a plate that has been in the deep freezer for a minimum of a 1/2 hour. Put the plate back in the freezer for 5 minutes or more. Remove the plate and run your finger into the small pool of liquor. If it wrinkles in front of your finger, it has reached the critical set point. If it hasn’t, keep boiling!
When your mix is at that magical “set” point, you want to bottle it. I use glass jars with lids and rings. The discussion of this technique is beyond the scope of this blog — but I could create another blog entry. The two photos above illustrates part of the process. Some other “makers” sometimes pour paraffin wax over the top of the jam/jelly/marmalade before putting on a lid. I use the boiling water immersion method because it is time honoured, safe and guarantees a long shelf life.
Once you get the hang of “basic” Orange marmalade, it opens up a galaxy of infinite variety in terms of additional ingredients, juices, spices, fruit peel and on and on and on – if anyone reading this knows something about adding liquor to marmalade batches, please chime in – I like the idea of the flavour of a single malt whiskey — but I have not idea as to when to add it or how much. Thank you!Colin Newell is a Victoria area resident and long time writer on the subject of coffee and food culture. He can often be found taking up space in a local cafe sipping the best brew the World has to offer.
Book review - Blood on the Breakwater · Sunday October 8, 2023 by colin newell
Although better known for its tea rooms, English architecture, and a seemingly inexhaustible 12 month blooming cycle, Victoria has rarely been thought of as a petrie dish of murder and intrigue – and yet, award winning journalist Jean Paetkau hits us squarely in the face with a bracing and salty tale of betrayal, dogged journalistic determination, and a hundred year old family scandal!
In her debut foray into crime fiction, Jean has successfully made the leap from children’s books into a very crowded genre often crying for originality. And while I often have the skepticism of a character from a Mickey Spillane novel, I found myself hooked within the first few passages of chapter one.
In Blood on the Breakwater, our heroine, Helene Unger, an often exhausted and bedraggled solo parent, finds solace and comfort from sunset walks on our historic waterfront. And while Victoria and its horizons seem to have sprung from a Toni Onley painting, something more sinister awaits waterside. Her life with “Vancouver Island Radio…” has been one of routine and ritual soon to be shaken up with the appearance of a lifeless woman, Lucy Marino, floating off shore.
To my delight, Jean leaves few Victoria anchors uninvolved and outside the realm of suspicion; the arts, the business of city blooms, bakeries and coffee shops! For residents of our fair garden city, Blood on the Breakwater appears to touch on every hot button issue facing our privileged gilded boulevards – whether it’s bike lanes or ferry traffic or street parking!
While our Helene might be a couple of Fluevog foot steps behind any number of suspicious characters, closely on her heel is Detective Kalinowski who has the shop worn cynicism of a gumshoe twice her age, the twitchiness and suspicion of too many encounters with the dark side of humanity.
Honestly, Blood on the Breakwater is as much a surprising thriller as it is a banter masterclass in the witty/pithy exchanges between detective and civilian investigator (Helene).
Suspects dodge and weave with the unpredictability of sedans in the Douglas-Hillside-Government intersection. I found myself held in place, by the scruff of the neck, as the denouement approached like a runaway steam train over the Malahat. It was exhausting and ultimately satisfying. Begging for more, I only began to imagine the potential sequel and pathways our heroine would uncover in future volumes and adventures.
Blood on the Breakwater is a breezy and tantalizing read – and a must have for Island residents. The book is available at all of your favourite shops – from Munro’s to Bolen Books to Russell Books and, oh yes, very online at Amazon.
Colin Newell is a Victoria resident and writer of words online since 1995. Always on the hunt for a choice piece of fiction, his hand is either holding a coffee cup or a paperback!
Book review On Borrowed Time by Gregor Craigie · Thursday September 30, 2021 by colin newell
Broadcast journalist Gregor Craigie has been on the radio; CBC Radio 1 Vancouver Island, CBS, the British Broadcasting Corporation and Public Radio International in the United States as well as CBC Television as a political reporter…
Audio snippet – the thinking behind the book
Vancouver Island’s largest historic earthquake was a magnitude 7.3 event that occurred at 10:13 a.m. on Sunday June 23, 1946. The epicentre was in the Forbidden Plateau area of central Vancouver Island, just to the west of Courtenay and Campbell River.
This earthquake caused considerable damage on Vancouver Island, felt as far away as Portland Oregon, and Prince Rupert B.C. and brought down 75% of the chimneys in the closest communities, Cumberland, Union Bay, and Courtenay and it inflicted damage in Comox, Port Alberni, and Powell River. Bricks and chimneys were shaken down in Victoria. Remarkably only two deaths were recorded, one due to drowning when a small boat capsized in an earthquake-generated wave, and the other from a heart attack in Seattle.
In 1973, I spoke to a neighbourhood couple who were eye witnesses…
“My boyfriend (and future husband) were 19 years old at the time and working on a farm near Cumberland. We had just wrapped up some morning chores when the ground started moving back and forth and then up and down. My first instinct was to drop to the ground. It was difficult to stand. The ground (and we could see a mile or so in every direction…) was undulating like a Northwest wind pushing waves on a lake. In a minute, maybe two, the worse was over…”
No one, ever, forgets the sensations, sounds and smells following or during a calamity. Earthquakes have that unique ability to wipe away everything we believe in and rely on in the World around us.
My personal experiences with ground shaking have been largely limited to Richter scale 6 temblors on Vancouver Island and in the Hawaiian Islands (during volcanic activity…) – and without exception, these were amongst the most frightening physical experiences of my life.
In Gregor Craigie’s debut book, “On Borrowed Time”, he takes us on an unrelenting journey through the physics and geology, topology and psychology of the earthquake. From San Francisco (1906 and 1989), Christchurch (2011), Alaska (1964), Indonesia (2004) and Japan (2011) and more.
Christchurch, New Zealand, a city that eerily matches Victoria, B.C. in layout, architecture and seismic vulnerability, takes centre stage…
The quake struck in the noon hour, when many office workers in Christchurch’s central business district were out looking for lunch. As earthquakes go, the February 2011 temblor was a relatively moderate magnitude-6.3 event, but that number hid the true terror. Accelerometers near the epicentre measured the peak ground acceleration at more than 2g, or twice the force of gravity. That’s roughly four times the peak ground force acceleration recorded in the devastating 2010 earthquake in Haiti and roughly twenty times stronger than the force a passenger in a typical commercial airliner might feel during takeoff.
Gregor’s tireless research, natural curiosity, and experiences with calamity help shape this masterclass in the consequences of deferring the necessary improvements to infrastructure – action that will, without any doubt, save lives and bring peace of mind to residents of seismically active regions.
A decade in the works, Gregor interviewed scientists, engineers, researchers, disaster victims, civic leaders and city planners on the peril that faces over 100 million citizens in North America alone.
On Borrowed Time is not a breezy read. It is an exhausting and sobering treatise on the very nature of the Earth beneath our feet and the peril of neglecting the individual and collective community preparedness that must take place – if not now, then soon. In example after example (The Christchurch, New Zealand versus Victoria B.C. Canada comparisons for instance…) Gregor reminds us West Coast residents, “You see that place over there? Well, that could be just as easily here…”
The overarching point of Gregor’s work is: “Don’t lose hope or live in fear. Be prepared and take steps for you, your family and community. Earthquakes are inevitable. Staggering loss of life is not.”
On Borrowed Time is a runaway train that has to be ridden to the end of the line. My impression after two thoughtful reads is that this is a book that you are not going to want to read – it is a book that you must read – It’s a book that belongs in every school, in every workplace… on shelves that are well secured to the wall. On Borrowed Time is available at all book stores and online.
Colin Newell is a life long resident of Victoria, on Vancouver Island, in British Columbia.
Shake rattle and roll your thoughts to me
The Soul Commotion - photos and music from the 1990's · Friday March 19, 2021 by colin newell
Soul Commotion from the archives!
Download here – Track-1-Small.mp3
Way back in the 1990’s I did a photo shoot for a Gospel R&B band that rehearsed at Glad Tidings Church. The objective was to get some tight band shots for use in promotional materials. I shot a few rolls. The band leader was not excited about the results. So I put them in my film archive with the other 12,000 film images I have taken over the years.
Now 27 years later I am opening the archive. I also have a copy of the bands 4 song EP that I am digitizing for them – and I will scan all the other photos. Above is a sample track for downloading or listening.
Enjoy!
Chicken Ramen BBQ for the Thrifty · Monday July 16, 2018 by colin newell
This Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your Instant Pot digital electric pressure cooker! I used the left over bits from a $9 BBQ Chicken from local grocery Thrifty Foods.
INGREDIENTS
1 tablespoon sesame oil
1 onion, sliced
1 tablespoon fresh grated ginger root
4 garlic cloves, pressed or finely minced
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
½ cup low sodium soy sauce
¼ cup rice vinegar
1/4 cup Fresh Miso
4 ounces shiitake mushrooms, stems removed and sliced
1 whole baby bok choy, both white and green parts diced
1 cup of leftover chicken bits.
4 cups low sodium chicken home made chicken stock
2 servings fresh Ramen noodles. We get our Ramen noodles in the produce section of the local Fairways chain.
Optional 1 soft boiled egg.
Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn’t need to).
Set aside.
To prepare soup broth:
Add all ingredients except for noodles and bok choy to instant pot. Set to manual, high pressure for 8 minutes. It will take about 10 minutes to come to pressure. After cooking, use the quick release to release pressure. Open pot and stir in bok choy. Allow bok choy to cook in the hot soup for 2-3 minutes.
Stir in Miso.
To serve the ramen
In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg (if desired), sliced green onions, cilantro and sesame seeds if desired.
