A wee droppie o’ scotch

This morning I was munching away on a warmed delicious, tenderly crispy butter bun, a half dozen having been purchased from The Courtenay Country Grocer a couple of days ago. Freshly baked when we bought them, and still as soft as though they had come from the oven this a.m. I was deciding whether to coat my next one with strawberry jam or marmalade when I had one of those sudden flashbacks that come during such contemplative moments.
It  was many years ago, at a Saturday morning farmer’s market on Salt Spring Island and I was taking photos of my son Martin and his younger brother Dominic behind a stall, (No not a horse stall! I love my children, they only get oats during the winter months). I often sold my pottery at the market  - set out for viewing and purchasing (hopefully) by the crowds making their weekly pilgrimage to the island for this much lauded event -  but that day I was there with Dom to help Marty raise enough money so he could attend a summer music camp in Courtenay. (It was being held at a school not far from where we now live. Oh my, the vicissitudes of life)!  Anyway, at home there had been a lot of head scratching going on as we pondered on a way for Martin to raise the wherewithal he needed. Finally we focused on a way, the short and sweet of it being that Dad, me, would make lots and lots of pottery jelly jars and together we’d fill them with marmalade; which Dad would also make. Lucky me! The truth is I loved it!  Fussing over a hot stove? Count me in! As a professional potter it wouldn’t take me long to make about 50 small jelly jars, and I had a great recipe for real Scotch Marmalade, I’d made it before, and knew it was a winner. So with a cry of, “Let’s go for it!”, we put our plan into action.
First things first, I had to get into the studio and get the pots out of the way. The quickest part was the actual making of them. First  they would have to be thrown (don’t go there!), then they had to dry before being subjected to the heat of the kiln - the hot sun quickly did its part. All in all it took about 6 days to throw, turn, dry, fire, cool, glaze, design, fire again and then at last the final cooling. Now into the kitchen and the next stage..

 The oranges, previously purchased and waiting, were washed, scrubbed  and hauled over to the chopping block. Each of us fellows, knife in hand, began the juicy cutting up of a chock-a-block full box of oranges. Martin and Dominic were really into it, and together we managed to do three large batches of marmalade in record time, (including the soaking period ), each batch containing a generous portion, yea liberal, of real Scotch Whiskey (the magic ingredient). The sweet hot marmalade was now ready to be ladled into their spanking new jars. When the syrupy jam was about a quarter of an inch from the top of the jars melted paraffin wax was poured in to create a seal. The boy’s mother Janet, my wife, using crimping scissors, had cut from many different pieces of floral patterned cotton more than 5 dozen 6" circles which the boys, when the marmalade was cool, placed over the mouths of the pots, tying them down with brightly coloured string. Everything was now ready. Early on the following Saturday morning boxes filled with the jars of the newly made marmalade were loaded into the car, and off we went.. 

They were so proud, those boys, as they set up their stall, studiously arranging the five dozen or so many patterned jars around the table. Martin set out a poster he had made to announce the product he and his brother were selling.  The poster, suitably mounted and eye catching, stated  prominently the important purpose of the sale. Positioning themselves behind their wares they settled back to wait for buyers.
There was, most appropriately set out, a sample pot of marmalade, a spoon for dipping and spreading, and small portions of torn French bread to spread it on. An invitation to try their product, and it certainly worked.
It didn’t take long before the jelly pots began disappearing from the table, and another jar was sacrificed to

the taste buds of eager buyers. It was clear that the purpose of the sale was the main reason people were attracted to the stall, and the boy's initiative a great selling point, but the ‘magic ingredient’ in the marmalade was the clincher. Every jar sold, some people taking two or three pots. Let’s face it, not only had they purchased the most delicious marmalade they had ever tasted, but also a lovely little pottery jelly jar that would probably hold many other spreads for years to come.A real bargain, too. I think they went for $5 dollars each! But mainly, they had helped a young man fulfill a dream. Anyway it worked. Helped along with a part time job, Martin  managed to get to the camp, and have a few dollars left over to jingle in his pocket.

                                    Martin plays his licorice stick at the Courtenay Music Camp
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Here’s the recipe. It’s certainly not difficult, and I have never known  it to  fail, either in the making, or the pleasure of the tasting. If you don't happen to have a wheel and a kiln never mind, there’s always those attractive little glass jelly jars. They also  make great gifts. Oh! And remember, when you open the bottle of Scotch its supposed to go into the marmalade! Do give it a go, lassies (or laddies), ye’ll nae b' sorry!

     SCOTCH ORANGE MARMALADE

6 navel oranges                          1 cup lemon juice
10 cups water                              1 Tbsp. butter
10 cups sugar                              1/2 cup Scotch Whiskey

Shred the oranges, discarding the tough centre fibre. Put them in a pan with the water and soak overnight. The next day cook covered until tender.

Let cool, then stir in the sugar and lemon juice until dissolved. Boil until mixture reaches 220 degrees F. Remove from heat, skim the froth and stir in the butter and whiskey. Pour into jars and seal.

Makes 12 jelly glasses.                                               
                                                  Mary Dzielak-  Calument, Quebec

                                                                   
The Harrowsmith Cookbook, Volumes 1 and 2. The above marmalade recipe is in volume one, along with numerous other wonderful jam and jelly recipes. Not to forget the oodles of other great recipes. My volume one is dog-eared from so many years of use, number two is more recent and much less worn. I f you haven't come across these volumes do give them a look see, you will certainly not be disappointed!

     Chocolate Island -  Salt Spring Island in the background.