Thanks for the addition. Yes, I think we will automatically fall into the international category. We will find out soon enough.
Our marmalade as you can see is quite dark. We use organic sugar and that’s light brown to begin with, so that adds color, and the method we use also makes for a darker, lightly caramelized marmalade. We like it this way very much, but we haven’t used any other method yet, just to end up with a lighter version. I guess you maybe have to use added pectin and short cooking times etc. to end up with a light orange version…and white sugar will help too. But trends shift and maybe the amber colored ones are going to be highly fashionable in 2011 😉

Hope you find the time for some marmalade making too!

You could always enter one of the alternative categories – maybe mail the organizers and ask them if you automatically enter the international one and if it is any sort of marmalade? I have never entered something like this so I am no expert on competitions. My friend Gill went last year and she entered a jar in the Seville orange category and in that one they do seem to want a light colour. But there are many other categories to enter for. My oranges are waiting for my attention, sorry I haven’t started yet. Full of good intentions – that’s me. Have a good week!

www.marmaladeawards.com/homem…ade-award/

Marmalade is of a darker quality and we like it that way but I am afraid that competition wise the jury is more in love with the lighter variety….