Monday, 9 January 2012

Marmalade Soup.


Lady Magnon makes wonderful Marmalade Soup.

Almost anyone can produce a bog-standard WI (Women's Institute) nicely set Marmalade, Jam, or Jelly, but it takes real skill to create a deliciously runny 'soup' from the same ingredients.

She also makes a sensational Strawberry Jam Soup, and  Bramble Jelly Soup.

Imagine, if you can. A jar of Marmalade Soup, hot buttered toast, a special jam ladle, a plastic bib, a pair of rubber gloves, and a sponge. Breakfast heaven (Swedish style).
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15 comments:

  1. gz9 January 2012 at 07:37

    I made Lemon Marmalade Sauce- never thought of it as soup!
    Perhaps a New Year's present for Madame Magnon would be a jam thermometer, or scales that would weigh pan + spoon + finished jam?!

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  2. carole johnston9 January 2012 at 08:14

    I love this...when I made my first Strawberry jam we called it Strawberry Sauce never thought to call it soup..now that would have stuffed them up!

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  3. Cro Magnon9 January 2012 at 09:56

    gz. I was thinking along the lines of several kilos of gelatine.

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  4. Unknown9 January 2012 at 11:52

    I call mine FRESH peach jam...aka minus the gelatin...tastes much better!

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  5. Cro Magnon9 January 2012 at 12:05

    Hers tastes very good too; it's just always runny.

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  6. Jennytc9 January 2012 at 13:10

    Could start a new trend, you know!

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  7. Starting Over, Accepting Changes - Maybe9 January 2012 at 13:37

    Oh Cro, many of your posts make me so hungry. Marmalade, um, um, good!

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  8. Donna OShaughnessy9 January 2012 at 14:12

    A sponge ? For catching any waste and squeezing it back into your mouth I assume

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  9. Anonymous9 January 2012 at 17:00

    Sounds like it would make a good glaze topping for a cake (or a ham?).

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  10. Victoria9 January 2012 at 18:22

    Yummy! I can taste that marmalade dripping from the buttered toast right now...

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  11. carole johnston9 January 2012 at 18:38

    You know in afterthought Cro it just needs to cook gently longer,it thickens up a treat,but if you like it runny leave it runny,mine takes and extra 30 mins from sauce to jam but I have to atch it does not catch so gently goes it...sounds really yummy,by the way how is the hand?

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  12. Amy Saia9 January 2012 at 20:10

    It sounds delicious, especially with some rustic, crusty bread and lots of butter. Add a cup of hot tea and it's perfect.

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  13. Taradharma9 January 2012 at 23:59

    I use my fruit 'soups' instead of maple syrup on pancakes and waffles. Yum.

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  14. Anonymous10 January 2012 at 01:35

    My Mom used to use her fruit "soups" on pancakes and waffles too! I've made strawberry jam...which jammed quite nicely...thankfully! No longer eat jams and jellies...sugar makes the "stones" grow higher! Now that I have to 'fess up to John and his Menagerie every Monday about my weight...I will not be eating refined sugar very often!

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  15. gz10 January 2012 at 07:12

    It is a matter of getting to the right temperature to get it to set.
    the fruit and water needs to be reduced by cooking before you add the sugar as well

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