Friday, 10 February 2012

Taste of Scotland - 17

In addition to marmalade, Mackays make some amazing preserves. I have no doubt that this one uses fruit grown in Scotland...

...but rather suspect that the next one is made using fruit (or more correctly a vegetable) from my native West Yorkshire!

All our strawberries, raspberries and blackcurrants are sourced from the berry fields of central Scotland, where the soft fruits are considered to be some of the best in the world. The temperate climate in Scotland allows for the fruit to be grown for longer, resulting in stronger flavours. We only ever use whole berries in our preserves, for a great tasting product.

Mackays are one of the very few companies in the world today that still uses the traditional ‘open pan’ slow boiling method of jam making which gives the preserves and marmalades their distinct homemade taste and flavour.

The steam heated copper pans use a rolling boil method: The fruit and sugar is slowly boiled allowing the flavours to be released before gradually setting. It takes a great deal of care and attention to judge exactly when the product is ready, for the perfect home-cooked flavour.If you have ever tried in your own kitchen with a supply of chilled saucers, watching and testing for this magic moment, you will appreciate the skill involved in judging it precisely!

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