What completes breakfast is marmalade. What enriches it with tradition is marmalade. What makes breakfast wholesome is marmalade, a source of happy, healthy, tangy carbs.
The origins of this exquisite preserve are controversial but date back to the1500s. The name has its roots in the Portuguese language. It is made from sugar and water boiled with the juice and rind of citrus fruits. Sweet oranges, limes, lemons, mandarins, grapefruits, any other such fruits or combinations of them are used.
Apparently the younger generation of today is more inclined towards smoother spreading jams, chocolate spreads and peanut butter as opposed to the bitty orange spread.
What had me hooked was the homemade version, made with Seville oranges by Si’s mum. Dark, with an intensely rich flavor. As most modern mothers have no time to make marmalade at home, it is not surprising that their kids have no taste for it. They are missing out on a delicious piece of their heritage.
For variation, it can be flavoured with ginger and whiskey as seen in farmer’s markets and gift shops at distilleries. I like them all.
It’s official. Without doubt, I am now ‘old’.
Both, The Telegraph and BBC Radio 4 support this view.
I am not just old, but ‘elderly’.