A community shop for the village of Christow and the broader Teign Valley. We are open Mon-Fri 7:45am to 6pm, Sat 8am to 4pm and Sun 9:30am to 12pm.
06/01/2025
January is marmalade-making month! All the ingredients now in the shop: Just over 1kg Seville oranges and lemons plus 1kg sugar for £5. Recipes vary: add more sugar if yours tells you to. Some ask for double the amount. Here's our recipe for dark, chunky marmalade: 1) Scrub the fruit and simmer it, whole, in 2 litres water in a large pan until the peel is soft (about an hour). 2) Remove the fruit from the liquid and when cool enough, cut in half, scoop out all the pith and pips and return these to the cooking water. Simmer for another 10 minutes or so to extract the pectin, then turn off and allow the liquid to cool while you are slicing the orange and lemon peel into small chunks. 3) Strain the pan liquid through muslin or a very fine sieve. If you don't mind cloudy marmalade you can squeeze the muslin or push the pulp through the sieve - it's all good stuff and helps it to set. 4) Return the peel to the pan with the sieved juice and add the sugar. Heat gently and stir to dissolve the sugar. 5) Bring to a rolling boil and cook until it reaches setting point (around 105°C on a sugar thermometer or when a small blob on a chilled saucer forms jellifies and forms a skin after a minute in the freezer). 6) Spoon carefully into sterilised jam jars and replace the lids while it's still hot. This should make at least 6 jars, more if you increase the amount of sugar.
