The Marmalade Festival - a tasty celebration
A great British culinary tradition is celebrated annually at the Marmalade Awards & Festival at Dalemain House near Penrith in Cumbria. Normally taking place in March, the competitive challenge attracts entries from all over the world.
The concept of marmalade began with a treatment of cooked quinces that the Romans learned from the Greeks - that quinces slowly cooked with honey would "set" when cool. This was the original marmalade. Preserves of quince and lemon appear—along with rose, apple, plum and pear—in the Book of ceremonies of the Byzantine Emperor Constantine VII.
In 1524, it is recorded that Henry VIII received a "box of marmalade" as a gift. As it was in a box, this was probably marmelada, a solid quince paste from Portugal. It was a favourite treat of Anne Boleyn and her ladies in waiting. "Marmalet" was served at the wedding banquet of the daughter of John Neville in Yorkshire in 1530.
These days, the most frequent base ingredient of marmalade is generally Seville oranges, but many other key ingredients find favour with the innovative marmalade-makers, including ginger, chilli, passion fruit and pineapple, potato vodka, mango, sake, prosecco and even carrot cake!
In 2019, the Marmalade Festival at Dalemain, attracted 2,700 entries from more than 30 countries, including Australia, Kenya, and Taiwan. Hundreds were also submitted from Japan, where the preserve is very popular. In fact, a delegation came to the Festival from Japan to plan a similar event in Yawatahama.
The Festival has been running for about 15 years, and was instigated by Jane Hasell McCosh, the owner of Dalemain House and Garden.
Visitors to the Marmalade Festival enjoy a weekend of songs, stalls, lectures, workshops, cookery demonstrations, storytelling and, of course, lots of marmalade to try and buy.
Further reading
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