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In the Middle Ages, Cumin was regarded as a symbol of faithfulness. In Germany a bride and groom would carry a little of the seed to represent their commitment to being faithful.
More Facts
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When making pickles and chutneys, always use a stainless steel or well coated enamel saucepan. Dont use aluminium or copper pans as these metals react with the acid in the fruit and vegetables.
More Kitchen Tips
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| Tangy Coriander Marmalade |
Added: 3rd Mar, 2006 | Viewed 337 times |  |  |
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| A surplus of clementines in the local market might be a good time to make this and stock up your pantry. This is quite time consuming so make a weekend project out of it. |
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| Ingredients |
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1.5 kg large clementines
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6 large lemons
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2 tbsp coriander seeds, roasted and crushed
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3 litres water
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1.5 kg preserving sugar |
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| Method |
Wash the lemons and clementines. Cut them in half and squeeze all the juice in a large saucepan. Scrape all the pith from the citrus shells and tie it in a piece of muslin alongwith the pips and half the crushed coriander seeds. Add the muslin bag to the juice. Slice the clementine and lemon peels into fine shreds and add them to the pan with the water. Bring the water to a boil, lower the heat and simmer for 1 1/2 hours until the peels are very soft. Remove the muslin bag and squeeze it well over the saucepan. Add the sugar and remianing coriander seeds to the pan and stir over a low heat until dissolved. Boil rapidly until setting point is reached. Skim the surface of the marmalade, then leave it to stand for 30 minutes, stirring occasionally to distribute the peel evenly. Pour into warm sterilized jars and cover with waxed paper discs. Seal the jar when cool and store them in a cool dry place. |
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Weekend Projects 
