Well, that was easy. I made this recipe a couple of days ago and it is just The Business; it tastes superb, it set beautifully and, despite my anticipated laziness, it's no more of a faff than my usual recipe. I could see it was jellifying even while I was pouring the ingredients together. It didn't even have to reach the required 105C (unless my thermometer wasn't working) – it was about 103C but already setting like mad after less than 15 minutes' boiling.
|The end result (labels designed by 6-year-old Jack)|
In fact, this was such a resounding success that that I'm tempted to call off my intended search and declare this the winner. But for the sake of thoroughness, I'll try a few more methods, just to see what happens.
I'm also going to add Constance Spry to my testing list. G was making her Potage Palestine for supper, so I was leafing through her epic cookbook while I waited for my food, and found two marmalade recipes, both of which, intriguingly, seem to have been provided by men: 'Orange Marmalade (Mr Ringrose's)' and 'Orange Marmalade (Colonel Gore's)'.
It shows how the writing of cookbooks has changed; today there would be a long and effusive explanation of who these men were and how she came by their recipes; but here, nothing, which is far more fascinating. I decided to investigate and became even more fascinated; and ended up ordering her biography, promisingly entitled The Surprising Life of Constance Spry, which may or may not furnish an explanation. I will report back.