Hartley’s Ye Olde English Marmalade Thick Cut 454g

Hartley’s Ye Olde English Marmalade! It’s thick cut marmalade which is rich and bitter in taste! The classic style of marmalade you’ll love spreading on your morning toast!Nutritional ValuesPer 100g: 1509kJ/359kcal, Fat 13g, of which saturates 17.6g, Carbohydrate 58g, of which sugars 54g, Fibre 0g, Protein 2g, Salt 0.28gAlternatives for Hartley’s Ye Olde English MarmaladeChoosing your favourite marmalade is a deeply personal journey, with endless debates over which one is the best. The only true answer lies in exploring different varieties for yourself—tasting, savoring, and discovering the one that delights your palate the most.Tiptree Tawny OrangeTiptree Blood OrangeMade with blood oranges. This is a medium cut marmalade that is very chunky. This is a good alternative for customers who like a chunky marmalade that is not as dark as a thick cut marmalade or coarse cut marmalade normally is.Frank Cooper’s Oxford Original VintageWarning: this is a coarse cut marmalade, so you’ll discover really large pieces of peel. Only for the true marmalade lovers. This product is percieved as the least sweet.Why is a thick cut marmalade so dark?A marmalade with larger chunks of peel requires a longer cooking time. During which the sugars can caramelise, resulting in a darker shade of marmalade.Was marmalade invented in England or Scotland?Marmalade comes from the Portuguese marmelada. Which literally means ‘made of quince’.The Romans learned from the Greeks that quinces slowly cooked with honey would set when cool.Somewhere between 913 and 959 AD, the first records of marmalade making were found in  the Book of Ceremonies of the Byzantine Emperor Constantine VII Porphyrogennetos.The English recipe book of Eliza Cholmondeley, dated from 1677 and held at the Chester Record Office in the Cheshire county archives, has one of the earliest marmalade recipes (“Marmelet of Oranges”) which produced a firm, thick dark paste. The Scots are credited with developing marmalade as a spread, with Scottish recipes in the 18th century using more water to produce a less solid preserve.