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).
15 comments:
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?!
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!
gz. I was thinking along the lines of several kilos of gelatine.
I call mine FRESH peach jam...aka minus the gelatin...tastes much better!
Hers tastes very good too; it's just always runny.
Could start a new trend, you know!
Oh Cro, many of your posts make me so hungry. Marmalade, um, um, good!
A sponge ? For catching any waste and squeezing it back into your mouth I assume
Sounds like it would make a good glaze topping for a cake (or a ham?).
Yummy! I can taste that marmalade dripping from the buttered toast right now...
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?
It sounds delicious, especially with some rustic, crusty bread and lots of butter. Add a cup of hot tea and it's perfect.
I use my fruit 'soups' instead of maple syrup on pancakes and waffles. Yum.
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!
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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