Ever wonder what are those gnarly looking, inedibly dry, sour and bitter oranges that appear grocery stores each February? Might it have something to do with what makes marmalade a British national obsession?

For this fun, hands-on workshop, join World Marmalade Award-winning aficionado Julian Sleath to learn the recipes, tools and techniques for making your own exquisite marmalades from scratch. Together you’ll explore three different approaches to making marmalade, and discover an exciting world of citrus fruits like sweet Meyer lemons and exquisitely fragrant Seville oranges.

Along the way you’ll learn the difference between a jam, jelly and a marmalade, how to properly prepare peel, and some of the secrets to what makes a truly premium artisanal marmalade. You will leave with a basic understanding safe canning practices, along with recipes and a jar of your very own homemade marmalade to enjoy.

In this class you'll be making and/or sampling: Classic Seville Marmalade (Oranges only), St Clements Marmalade (Orange & Lemons), Lemon Sunshine (Meyer Lemon & Apple), and a Gingerbread Marmalade Cake.
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Julian Sleath has worked in the performing arts for over 40 years, however a last minute appeal for entries prompted him to enter the Mad for Marmalade competition organized by the Culinary Historians of Canada in 2010. Inspired by that success he has since won silver and bronze medals in the Dalemain World Marmalade Awards. He looks forward to “citrus season” each winter.

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Every Week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.