Behind the Scenes

Frances Reincke

Seeing Linda Donaldson’s recipe for Seville marmalade in the last edition of The Link set me wondering whether Chris and Lynn Lemar had been hard at work on their 2023 vintage this January. Indeed, they had, so I decided to investigate how they had been getting on.

Both Lynn and Chris come from a long tradition of marmalade making and this particular method is Lynn’s father’s. Preparations begin in the previous year when they gather empty jars from friends, neighbours and parishioners and store them in the garage. They are so grateful that so many return their used jars!

The diary is cleared, some 26lbs of Seville Oranges, 26 lemons and 52lbs of sugar are purchased and then they begin….

Lynn and Chris make about 13 batches, so to save time, they use the pressure cooker method and sticking to tradition they still use imperial measures as their scales only have imperial weights! They also use waxed discs and cellophane covers since metal tops add considerably to the cost.

The process of marmalade making definitely needs an efficient production line, so Chris and Lynn have their own responsibilities with everything needing to be laid out before the start.

After weighing and scrubbing the oranges, they are cooked, whole, for 15 minutes in the pressure cooker after which Chris separates out the membranes and pips and slices the oranges. As the oranges are now soft, they are much easier to cut. Lemon juice is added to the pulp while the pips and membranes are cooked further in water in a muslin bag and then squeezed hard to get every last bit of pectin gel out. To speed up the rate of dissolving, the sugar is warmed before adding to the pulp, lemon juice and pectin.

Whilst the mixture is bubbling away (for about 12-15 minutes) the jars are sterilised in the oven. To check when setting point is reached, they use the wooden spoon method, finding it easier to judge than the chilled saucer method and it’s cooler on their hands than using a thermometer. A quick stir follows and the mixture is left to cool for a good 10 minutes before decanting so that the fruit is less likely to rise in the jar.

After the final bit of jarring, sealing and labelling is done, they plan the next batch!

Lemar-malade is available after the services at St Christopher’s for a donation. Alternatively, just ask either Chris or Lynn and they will happily do special deliveries! All proceeds raised this way go to church funds so do try a jar. Last year all 128 jars were taken and I can certainly say it is extremely good. Don’t miss this year’s batch!

Just Saying

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"The sky takes on shades of orange during sunrise and sunset, the colour that gives you hope that the sun will set only to rise again."

- Ram Charan