A Paddington Bear notebook my daughter got for me at Paddington Station
So I promised you a post on marmalade, didn’t I? Well, now’s the time. We went and saw the Paddington movie last night, and when can you write about marmalade if not fresh from a viewing of a film starring The Bear With a Worrying Marmalade Habit? (The latter bit is a quote from Mr Brown, the movie version. The one in the book doesn’t seem to be worried about it at all.)
(In case you’re wondering, Steve didn’t come to the movie; they don’t have bears as a category at the ticket counter. Seniors, Children, and Generals, but no Privates, Corporals, or Bears. Also, even though I would have smuggled him in in my purse, he’s a little leery of watching things on a big screen. If you’re six inches high, even a large-screen television can be a little overwhelming.)
So. Marmalade. Oh, the movie was quite good. However, I have to inform you that it presents a quite serious factual inaccuracy: they’re using the wrong kind of oranges for their marmalade. Yup. The movie shows Paddington and his Aunt Lucy making marmalade out of ordinary sweet oranges, the ones you get year-round in the grocery store – you know, navel oranges. How do I know that’s the ones? Because they chop them open, and they’re way too juicy on the inside. No, no, no. Just wrong. Marmalade is made from Seville or bitter oranges, which are a different thing; their flesh is quite dry.
Now, the funny thing is that nobody in my family actually eats marmalade except for me; and I only have it occasionally with a bacon-and-egg breakfast (the bitter taste offsets the grease something wonderful). It’s one of those acquired tastes, and I’ve acquired it in order to be able to feel more British. Well, yeah. It allows me to say “Pass the squish!” like Lord Peter Wimsey, and reminds me of the line in Gosford Park where Mrs Wilson, the housekeeper, asks Mary if her employer couldn’t have strawberry jam for her breakfast: “Only, we’ve run out of marmalade. Dorothy [the stillroom maid] didn’t make enough last January.” And then Lady Trentham (played by Maggie Smith at her most snobbish), the next morning on lifting the cover off her breakfast tray: “Boughten marmalade! I call that feeble.”
Marmalade oranges are only available for a couple of weeks in January – hence the fictional Dorothy’s failings in producing enough for the household; if you don’t make it in January, you’ve missed the boat for the year. And I think that might be one of the reasons I like making marmalade: it’s the one preserve that you make in the dead of winter. The canning jars and rings and lids, the funnel and tongs, all the paraphernalia of canning season, which live in the kitchen all summer long, are put away in the storage room in the basement from October to June. But this one short stint of once again stirring the fragrant amber bubbling away in the big pot, of whirling around the kitchen to get the steaming hot jars out of the dishwasher and ladling the sticky-soft sweetness into the glass, clapping on the lids and then listening for that satisfying little snap when they seal – it’s an unmistakable reminder that even though the snow flies outside, summer’s warmth and harvest will be back.
I don’t have a worrying marmalade habit myself – although I might have a marmalade-cooking habit. And I have friends who are quite happy to support me in that habit by taking the product of my hands – or they say they are, anyway. Maybe they’re just being polite, being English and all? Paddington is a very polite bear – it’s the English way.
Life, the Universe, and Marmalade. Pass the squish.
PS: Here’s the recipe, the short version: 2 lbs marmalade oranges, 8 cups water, 4 lbs sugar. Cut up oranges, take out pips. Chop whole oranges in food processor, boil with water for 1 1/2 hrs together with the pips tied in a little bag. When the orange peels are soft, take out the bag of pips, add the sugar, and boil for about 15 minutes, proceeding like for any other jam. Makes about 8 half-pints of marmalade. (Pardon the imperial measurements – I got the recipe from an older pre-metric English cookbook. Seems kind of suitable.)