Beautiful Cookbooks: Marmalade

Marmalade cover

Last fall, when I was still trying to pick myself up from the blow of being laid off from my job, I got a email from my editor at Running Press. She was working on a marmalade project and wanted to know if I’d be interested in making a sampling of recipes from book for the photo shoot. My need for work, coupled with the fact that I was very much excited to see a world of new-to-me marmalades, meant that I said yes within moments of receiving her note.

before you start

In early January, I spent about two weeks digging deep into the world of marmalades. I simmered, sliced, grated, and jarred up 12 recipes from the book. I went crazy trying to find yuzu, passionfruit, and Seville oranges in Philadelphia. Without question, I got far more than my daily recommended dose of vitamin C during that period.

blood orange marmalade

Now, many months later, Marmalade is here and it is gorgeous. Written by food writer and marmalade obsessive Elizabeth Field and photographed by award winning food blogger and photographer Helene Dujardin, this book is a pleasure to hold and use. It contains a variety of marmalades (sweet, savory, citrus, and beyond), as well meals that can incorporate these spreads and baked goods that can serve as vehicle for them.

quince paste

Of course, I get particular pleasure flipping through this book, because nearly every preserve and spread pictured is something I made in my own kitchen. It’s ridiculously satisfying to look at the photos and recall the flavors and aromas of each recipe.

I’m also happy to have this volume in my hands, because while I made a dozen of the recipes it contains, I didn’t actually get to keep any of them. I’m very much looking forward to revisit the Tangerine and Vanilla Marmalade, as well as the “In the Pink” variety made from ruby red grapefruit.

red onion marmalade

Recently, I queried my Twitter followers, asking what they were looking for in a preserving book. An internet acquaintance of mine said that she was looking for something that would allow her to push her preserving skills and move beyond the basic “Canning 101” recipes that are so readily found. Happily (at least, if she likes marmalade), this is a book that might serve her well. While it’s plenty accessible for new canners, there’s also plenty here that will satisfy those looking to broaden their canning.

dragon fruit variations

I’m afraid that I’m responsible for this variation on the Passionfruit Marmalade recipe in this book. When I tested these recipes, I marched up and down the length and breadth of Philadelphia, trying to find passionfruit. I came to the conclusion that it was impossible to source in January.

Instead of admitting defeat, I created a version that used dragon fruit, in the hopes that it might trick the camera. It didn’t, but instead of tossing that batch, the powers that be decided to add a variation to the book, in order to make the photo work. I was greatly relieved that my efforts weren’t wasted. It’s also fun to see the small impact I had on this delightful book.

Thanks to Running Press and my editor Kristen, I have a copy of this sweet little book to give away. Here’s how to enter.

  1. Leave a comment on this post and share some tidbit about marmalade in your life. Do you like it? Hate it? Have you made it? Constantly on the search for Seville oranges? Whatever your story, I want to read it.
  2. Comments will close at 11:59 pm east coast time on Saturday, November 10, 2012. Winner will be chosen at random and will be posted to the blog over the weekend.
  3. Giveaway open to all.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post. I do not accept submissions via email.
Disclosure: Running Press gave me two copies of this book, one to review and one to give away. Despite this, my opinions remain entirely my own. 

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433 responses to “Beautiful Cookbooks: Marmalade”

  1. I just made your lemon-honey marmalade. It was delish.
    The thought of making orange marmalade makes me happy. Looking forward to giving it a try as well. Cannot wait to gift it to friends and family this Christmas.

  2. I love marmalade. The only kind we ever had growing up was Smuckers and gramma and I used to have it on toast with our tea in the afternoon when I got home from school. Every day until the day she died, it was our ritual as we watched the squirrels dance on the porch waiting for their bites, too.

  3. I grew up celebrating many happy memories with my Nonnas apricot marmalade crostata. Everyone around the table sharing old stories and new. I would like to see our new generations do this.

  4. I love marmalade. The first time i had it was in an island with my boyfriend. He passed away a few years ago. Marmalade always reminds me of that first time and the summer spent at the island with my love. I would love to learn how to make this. I love to cook. I love food. I live to eat and not eat to live. If i have lots of money i would travel around the world and have a foodgasm.

  5. I have always loved a good marmalade. I have tried making a batch of the regular orange marmalade, but would love to try some of the not so regular variations in this book. I am a canner, and have made many jams, and butters. Love to make these jeweled delights and gift others for christmas. The blood orange recipe looks yummy!

  6. My first canning experience was with my older sister. We chose a recipe for a ruby red grapefruit marmalade. Making marmalade was a completely new adventure for us and it took us nearly 3 hours to make 6 1/2 pints. We didn’t quite know what we were doing and we were unsure about a lot of things, but we had so much fun during the process and we came away with 3 1/2 pints of marmalade each and a new found addiction to canning. I’ve put up many jars since that very first time, but I’ll never forget that first experience with canning marmalade and how special that was. Now it’s 3 months later and I just opened one of those cute little 1/2 pints and I realized just how versatile and luxurious it is. I eat it almost every morning on an english muffin with peanut butter I dip apple slices in it, I mix it in my gin cocktails, I pour it over cream cheese and eat it with crackers, I make a pan sauce with it and put it on a pork chop, I mix it in greek yogurt for breakfast, and sometimes I just eat a tiny spoonful of it by itself . I think about my older sister who is 3000 miles away every time I open a jar of marmalade.

  7. I love marmalade! It makes me feel fancy. 😉 I’m just learning how to put up food and marmalade is on my to-learn list. I bake all of my own bread and there’s little that makes me happier than cutting into fresh, crusty bread and smothering it with butter and marmalade. HEAVEN! p.s. Your blog rocks. 🙂

  8. For 24ish years I thought I hated marmalade. Why would I choose it (as Grandma suggested) when the much-sweeter – and more to my liking – cherry was right next to it? The small girl that I was just found it too bitter and odd texturally.

    It wasn’t until my husband threw together a batch of home-made marmalade from fresh oranges from a local grove, that I understood what they had been attempting to produce and sell in that grocery store jar, and what I had been missing out on. Blood orange is my favorite.

  9. I adore marmalade, the bitterer the better! At the beginning of last Summer I found a book at the neighborhood free bookshelf “Mary Meade’s Magic Recipes for the Electric Blender” by Ruth Ellen Church (not by Mary Meade…go figure). Inside was this recipe which became our Summer patio staple, copied here verbatim:

    Marmalade Cocktail
    (4 drinks)
    Sounds terrible, but is very nice.
    1/4 cup marmalade (apricot preserves are good too)
    Juice 2 small lemons
    4 jiggers of gin
    1 cup cracked ice
    Blend until smooth.

    I didn’t think it sounded terrible, I made some immediately!
    (Consume accompanied by dark chocolate Hobnobs for best results.)
    It’s basically an alcoholic marmalade slushie, with chewy bits of peel in the last few sips. Heaven!

  10. Marmalade will always make me think of my Grandpa. When I was a little girl and we’d spend the night at my grandparents farm, my Grandpa would always have orange marmalade on his toast in the morning. I was kind of on the fence about it but always put it on my toast, too, as it seemed so unusual compared to the strawberry jam we ate at home. This book looks gorgeous and would surely inspire me to have a go at making some marmalade of my own. Of course I’d have to send some to my Grandpa too!

  11. my friends and i were literally (last week!) planning a day to make marmalade together when the blood oranges and cara cara oranges start coming into season (soon!). it would be perfect to have this book to guide us on our ventures! how exciting…

  12. First, I just received my copy of “Food in Jars” in the mail, and it was the perfect book to flip through while watching election returns. I can’t wait to try these!

    My first experience with canning was a grapefruit marmalade, and it was admittedly a disaster. I got over my fear of the canning process, but I completely overcooked the marmalade and ended up with a perfectly preserved hard-as-rock mass. I would love to give marmalade another try.

  13. Let me start by saying I love marmalade. And after the last two winters spent in the Bay area where citrus can be gleaned from trees out of your neighbors yard, I have become a serious devotee. I still have 2 jars of my citrus medley marmalade made in January, and I am coveting them. People in my life just don’t appreciate the bitter goodness of marmalade. So more for me! My preferred way of eating marmalade…….thick cut dense toast with a thick layer of creme fraiche, then the marmalade layer. It’s a creamsicle for breakfast!

  14. I had marmalade at my grandmother’s house growing up, she loved orange, but I was never a fan. It wasn’t until I spent a semester abroad in Australia during college that I found a variety of marmalades existed and some of them were actually quite good. I still don’t eat a ton of it, but I definitely prefer homemade. I helped a friend make a spiced orange one that was quite tasty, sadly the tiny jar I took home lasted all of two weeks with my greedy roommates. I still can’t remember what all was in that batch.

  15. When I think of marmalade, I think of ladies drinking tea and eating biscuits with marmalade yum! I love how it almost seems to transport you to an era where time passed more slowly and people had time to relax. Today, marmalade is a bit fancy, and a little luxurious, but oh so delicious! And I just can’t get enough of it. I would love to own this book of recipes to explore more than just orange marmalade (although I do like orange marmalade)

  16. made your small batch orange marmalade last January…just opened my last jar 🙁 but will be doing it AGAIN that’s for sure. beautiful and delicious. Thank you so much.
    Biggest disappointment…bought a baking book…it recommended a particular apricot orange marmalade…I thought I would find the recipe in the book…NOT THERE. Spent awhile trying to find her old family recipe…gave up..
    Your recipe is awesome. You make us look good!
    Would love to have this book it look’s like a winner also.

  17. I made a four fruit marmalade that was absolutely wonderful. It had oranges, lemons, limes, and grapefruits. I’d like to try some others, as marmalades are one of my favorite jams.

  18. Love kumquat marmalade! One year I bought a few pounds from California just to make it. In the long run they were cheaper by the pound, fresher and juicer.

  19. I have been experimenting and enjoying canning for a few years. Last year I prepared your Kumquat marmalade recipe and everyone loved it… it was something new and exciting. I look forward to experimenting with flavors and textures. This book intrigues me…..

  20. All looks amazing,I would love to try marmalade.I have spent the summer and spring making jam and jelly but never thought about marmalade,I would love to try!!!

  21. I love marmalade but have never made it. This book sounds awesome. My dad is an orange marmalade lover. Growing up I used to love having toast or bagels with my dad, slathered with sweet & a bit tart orange marmalade.

  22. I can lots of jams and jellies, but have never tried a marmalade, it will be fun to start on something new. Growing up my mother didn’t like orange marmalade, so we didn’t have it around the house. Still don’t, but that is just from habit. Can’t wait to try.

  23. Have recently started making jam and jelly again, but have never tried marmalade – but after seeing these pictures, I want too!

  24. I love it and I am looking forward to visiting some friends in a few weeks. They have a lemon tree and they have already said I can take some home with me. Yummy! I may try some lemon marmalade.

  25. Fresh marmalade on hot toast with tea brings back memories of home so far away on the other side if the ocean. Something so sophisticated about marmalade.

  26. I love marmalade and make it regularly every year. Mostly Seville orange during their short season, but also 3 or 4 fruit variations. The best one I ever made was with random fruits left in the fruit bowl after Christmas, so I can’t remember exactly what went into it!
    I often substitute some of the white sugar with Muscovado (unrefined) sugar for an Oxford-style darker marmalade. I’ve also been known to save random citrus peel and slices of lemon etc in the freezer for an almost-free marmalade. You still add some lemon juice, but it doesn’t set solid as it has less pectin in it. Still tastes delicious!

  27. I make an orange/peach marmalade with hot peppers. Wonderful in all sorts of ways. I am always looking for new recipes and especially interested in using honey in place of some of the sugar. Can be tricky, but doable.

  28. I love marmalade so much. I used to slather it all over the biscuits my mom made when I was growing up. I’ve never made my own surprisingly enough but it’s on my list of things to do this winter.

  29. I ADORE marmalade. I eat it out of the jar. I am going to make it with a vengeance this season because last year I was a skillion months pregnant and too tired to stand at the stove.

  30. When the Berlin wall came down, my sister and I made a pilgrimage to Europe and in a little hotel in London found white toast and orange marmalade on the breakfast table and fell in love!

  31. I’ve never made marmalade and it’s never really appealed to me to be honest. However, I just made an incredible batch of lemon apple honey jam from your book and I LOVED it!! That lemony taste was incredible! This has me thinking that marmalades are just the thing for me to dive into next, and with citrus season approaching I would absolutely love to have this book.

  32. I adore marmalade and I’m trying to figure out how to get it thick without pectin and without it getting dark. This year I made a lemon pumpkin marmalade that is out of this world and I’m looking forward to experimenting with more marmalades as citrus season hits.

  33. I have never tried to make marmalade, but love to have orange marmalade on an English Muffin that is slathered with Kerry Gold Butter! It would be fun to try to make my own.

  34. My ability to follow a recipe got in the way when I made mamalade. I decided I didn’t have time to grate the peel I would just chop as fine as I could. Unfortunately I didn’t do that either so my end jars had postage stamp sized pieces of orange. I did try to strain some of them out and the marmalade wasn’t that bad. We still eat it. . .

  35. I had never in my life sampled marmalade before my adventures in canning began in September 2012. We ordered bulk strawberries through our local food co-op, Bountiful Baskets, (60 lbs of berries) and in an effort to make variety, my older 2 kids (I have 4 total) and I made strawberry lemon lime marmalade … I cannot tell you how wonderful an experience it was! Not only is the marmalade delicious with it’s sweet strawberry flavor and little hints of lemon or lime surprising the taste buds, but making it has sparked interest in my children and now canning is a family affair! More recently we’ve made zucchini marmalade… along with other jams and jellies. It’s great family fun. We are always on the lookout for new recipe books!

  36. I made grapefruit marmalade last year…. it has a very interesting taste. Tart but sweet. I’m looking forward to making orange this winter.

  37. My cat’s name is Marmalade & I adore her! Marmalade the jam, on the other hand, I feel I need to revisit now that I’m an adult and, you know, my tastes have “matured”.

  38. I made the worst several batches of marmalade last year, mostly all ruined by not mincing the fruit enough. I fear I am not patient enough for marmalade, but I’d love to get it a second shot.

  39. I love Marmalade! 2 summers ago when I had an abundance of zucchini I found a recipe for zucchini marmalade & it was delish!

  40. I would love to try to make marmalade, but am intimidated by my (half-Scottish) husband’s insistence that the only real marmalade is the stuff from his Dad’s hometown.

  41. I’m the freak in my family that doesn’t eat kumquat marmalade. We have 2 types of kumquats and about 15-20 other citrus trees. I’ve been canning the juice from them when we don’t eat them all, as the only marmalade I’ve ever made is kumquat. Hooray for a book that gives me the excuse to make other types! 🙂

  42. I was just thinking about Marmalade the other day. I’ve only have had Orange but was thinking it was high time I made my own and on the same note I figured it was time to try something new. This book would be just the thing to get me going!

  43. I love marmalade, but my first batch I tried was a disaster. I was completely distracted and something went wrong, but I’m hoping to try again soon. Maybe this go I’ll attempt it during nap time, so I don’t have to worry about my two little distractions.

  44. I love marmalade, but have never tried to make any. I usually try to make 15-20 different kinds of jams & jellies–I probably would make a few if I had great recipes & I could find the ingredients ( I see a road trip in the future!)

  45. I’ve made plenty of jams in my life, but I’ve never made marmalade. I’ve never eaten it in anything but orange beef either. It is obviously something that has to be remedied.

  46. My husband is Scottish and grew up eating all sorts of lovely marmalades and we have not found any store-bought marmalade that satisfies him. I am anxiously awaiting for Seville oranges and Meyer lemons so that I can make him his own batch of marmalade this year.

  47. I love the challenge of making marmalade, and I use the multiday technique that makes the process more time friendly. I started making marmalade earlier this year when we were gifted bags after bags of grapefruit, tangerines, lemons. Excellent practice for when all the citrus trees in our back yard start to produce larger quantities. I have made kumquat, meyer lemon, mixed citrus, tangerine and orange elderflower marmalades. My husband’s favorite though (and was this because he helped?) was chocolate orange marmalade. My husband also loves to give them away to customers at his work, and I know the customers like to get them! I can’t wait to add this cookbook to my collection, and I will make sure that “Santa” knows to put it on my Christmas list. I cannot wait to see the varieties that are in the book and get inspired to come up with my own combinations… Thanks for the giveaway!

  48. I am such a marmalade junkie. My family doesn’t share my passion though so I usually buy precious little jars when I find them instead of making a batch that I’d have to eat all by myself. But you know, maybe I just will.

  49. I was JUST talking to a friend about how we should get together and experiment with come more complicated jams and preserves for canning. This sure fits the bill! What a gorgeous book!

  50. Made my first Meyer lemon marmalade last year and just finished making a batch last week. I have to search for these delightful little lemons because the supermarkets around Cape Cod do not always carry them. It was so delicious and turns out to be one of the only things that my aging father-in-law can still taste. Needless to say, I get one jar and he gets all the rest. My first batch, I burned the sugar a little bit, and he thought it was wonderful and wanted to know how I got that ‘great, smoky taste’. Next time I will try adding a little liquid smoke; I do not want to ruin my marmalade!
    My favorite marmalade is apple lemon marmalade from the book 250 Home Preserving Favorites by Yvonne Tremblay.

  51. As a child I hated marmalade. I’ve developed a real love of the stuff as I’ve aged. Last year I made my first attempt to make some. It was a tasty but a bit of a disaster. I will try again this year.

  52. Strawberry-Lemon Marmalade is definitely my favorite! This winter I’m definitely going to try making Blood Orange or Passion Fruit marmalade as well—those sound amazing!

  53. What a lovely book! I am not a eater or jams or jellies, but I do mkae them for my husband. BUT, I do eat marmalade and I love making it. a lot of love goes into a jar of marmalade. My favourite so far is Blood Orange and Tangerine. I would love to expand my “marmalade horizons” .

  54. Personally I’m not crazy about marmalade, but my Granny loves it and that’s why I make it. This year I hope to make her some kumquat marmalade–it’s her favorite.

  55. Love marmalade! And make a couple different batches each winter. Of course, I’m the only one in my family who eats it so it does last me quite some time. And seville oranges in DC in winter? please. I order from the Orange Shop in FL! Price is great and you can order large quantities.

  56. I love marmalade’s tarty sweetness. My favorite is an orange marmalade with Jack Daniels. It is great baked in a cake!

  57. I’ve delved into the realms of Marmalade ever since moving to SoCal and it’s been a fun journey. This book looks like a beautiful resource!

  58. Oh my gosh what a beautiful book!! Marmalade is one of my all-time favorite things (in fact, I may have just put a ridiculous amount of the stuff in my oatmeal…!), but I’ve never made it. Definitely on the to-d0-asap list!

  59. i tried my first marmalade last year (meyer lemon and kumquat) and overcooked it while i was testing to see it was done… devastated, I couldn’t throw it away so I poured it onto a sheet pan and popped it in the fridge. A few hours later, I had marmalade jellies!

  60. I LOVE marmalade! I have found that for outright experimentation, it is a very forgiving medium. I work in a specialty produce market, so I have a lot of opportunity to experiment…orange habanero, anyone??

  61. This is my first year of putting up, so I’m a pretty new canner and haven’t made too many types of preserves yet, but I did attempt a batch of concord grape jelly (which turned out great, purple and trembling!) and also whipped up some sweet-and-spicy tomato jam, which is much like a marmalade and made with maple syrup, cinnamon, cloves, &c…mmm!

    Thanks so much for putting out your blog about putting up!

  62. Ah for the love of marmalade! I’ve batch upon batch and after 20 years I am still the only one in my house who will touch it… be it blood orange, seville, or grapefruit… they all turn their noses up. But I won’t be discouraged… one day they will discover they love marmalade and I will be vindicated. Until then I will continue my quest… and share the fruits of my labor with those who do love it.

  63. I love marmalade but it is so expensive at the store. I would like to make my own n be able to give some as gifts and not feel guilty. I also have a very good recipe for little turnovers that are filled with marmalade and they are always the same because I usually pick the same orange because its the cheapest. Thank you for chance to win.

  64. I love the sweet, tangy taste of Marmalade. It is the right balance of bits of fruit, juice and sugar. I think I just said that. I make Julie Child’s crepes and fill then with sweetened cream cheese and top the whole thing with warmed orange marmalade. Yummy

  65. My grandmother made groundcherry marmalade… was lovely. I have not been able to grow the groundcherries, so have not had the chance to try to make it as they are hard to find to purchase.

  66. I also love marmelade and have not yet been adventuresome enough to try to make it. This book could certainly change that!

  67. I’ve only tried to make marmalade once and realized once I was already committed that I didn’t have enough sugar, so I tried to use Splenda and ended up with marmalade that never set. It does, however, make a fabulous glaze for chicken, especially if you mix it with horseradish or mustard.

  68. I have never made marmalade either and would love to! I remember eating it as a
    kid when we visited my great – grandmother in Florida ! Would love to try and make some!

  69. I grew up thinking marmalade was a special treat – because sometimes my greatgrandmother would share some of her special marmalade with us at breakfast when we were visiting. My husband also loves marmalade so I’ve decided it is one of the things I need to learn to make in retirement (which will be next year – YAY).

  70. I’ve trying making a few marmalades, some successful, some not so much. I add the not so much ones to my morning oatmeal to sweeten it. Would love the book so I can improve my techniques.

  71. Last year my sister and I made orange marmalade for the first time. Since bitter oranges aren’t typically carried in the supermarket here in Baltimore, we had to go to Rockville (suburban Washington) to get them from a regional wholesaler, which means we had to get a whole case. So we had a lot of oranges (even after we couldn’t use a good portion of the box – it was the last case of the season in the warehouse), but the many people we gave jars to were quite appreciative.

  72. I am not a fan of marmalade course I have only ever had the orange kind ~ my father always ate it & it was part of the regime growing up. I have made it for my family because they love the jams.jellies and marmalade’s …I am always searching for beautiful food books for my collection …and I also like to find new flavors for the family as well. (I made pear jam this fall – which was new & I got my recipe from Food in Jars Facebook page)

  73. My first marmalade a couple of years ago, was a lemon marmalade. I was intrigued by the idea of a lemon marmalade, and I knew a friend who promised to love it if I made it. I hate to say I held her to that and gifted her with a large jar of it as part of her birthday present. I only hate to say that I held her to it, because I’ve learned a little about marmalade since that first batch, and memories of the goopy, almost caramelized mess still have a cringe-inducing effect on me. Now, I can gift my lemon marmalade, because I found and perfected a recipe for it that does not promise to be fast, but it is relatively easy. It’s a wonderful process and the end result is pretty in its jar as well as tasty on a biscuit. I would love to branch out into more marmalade!

  74. I live for making marmalade. I love to find really rare citrus and come up with interesting combinations. Nothing is more relaxing to me then the constant cutting of citrus. This past week I made a buddha hands marmalade with meyer lemons and valencia oranges. I will be making a sweet lime marmalade along with a ranqpur lime marmalade! Last night I made an elderberry marmalade with oranges and star anise.

  75. My first marmalade attempt was gross! I think I got too much of the white pith and it was bitter–barely edible! Since then, I’ve learned and my more recent tries have been pretty good–but I’m always eager to branch out beyond my “orange marmalade” jars…..

  76. Not being a marmalade lover, I decided to try making my own to see if that would change my mind. It did! Blood orange (Moro orange), red onion, grapefruit, Meyer lemon – all yummy and lovely to serve on a wintry morning with scones fresh from the oven. Did I mention that I dislike winter? I think marmalade and scones make it a bit brighter.

  77. I have a neighbor with a quince tree, and have always wanted to try making quince paste (second only to blood orange marmelade). I hadn’t realized how different “real” quinces are from Japanese quince until I tried to make it using the latter….

  78. My grandmother was never without a jar (or 12) of marmalade she had made herself. It was a staple for her simple breakfast of toast and tea and every time I see marmalade I think of her. She passed away a few years ago and I carry on the tradition in my own home.

  79. Everyone I know hates marmalade…. except me. I first tried it in my 20s, if you can believe that, and I was instantly hooked!

    There’s nothing like toast with marmalade and a cup of tea to make one appreciate simple pleasures – especially in winter, when the citrusy taste brings you right back to summer!

    I am so looking forward to trying my first batch of marmalade!!!

  80. Love marmalade. We always had a jar of orange marmalade while I was growing up. My mother canned everything there is possibly to can – but marmalade was not one of those foods – sadly I have to say it was always a jar that was mass produced from the market. In my adult life I enjoy what I call real marmalade !!

  81. A friend and I have started a little condiment caper together in her well-appointed kitchen, which is a 45-minute drive from my house. I headed out for a morning’s marmalading with a tall 2-gallon pot of the first unsugared boiling of cara cara oranges on the floor of the back seat. I thought it was firmly braced for the trip, but alas, I was wrong. On the last turn of the trip, over it went. One unretrievable gallon of orange went for a semi-permanent dressing on my car carpet. The gallon that survived in the pot went on to become Cara Corolla Marmalade. And very good it was, but my car will always have a subtle hint of eau d’orange.

  82. I just pulled out your cookbook last night while watching election results because I knew it was almost time to start planning my marmalade making for the year! This new cookbook look like it is awesome!

  83. This book looks beautiful! I have been wanting to try making marmalade and this looks like a perfect way to learn more about it.

  84. I made orange marmalade years ago. Not knowing that it could take a long time to set, I panicked when I saw that it was still liquid in the jars, opened them all up and recooked them with more pectin. Of course, I eventually had “concrete” in the jars.

  85. We never had marmalade in the house when I was growing up, but whenever we stayed at a hotel (which was a big deal!) I always spread my toast with butter and one packet of marmalade (I always loved how the little packets stacked up in those stands on the table!), and ate at least two more straight out of the packet with a spoon. I’ve never seen Seville oranges at any local stores; I’d be super excited to have all of these variations to try making! Maybe I’d even give some to my parents. 🙂

  86. I LOVE, LOVE, LOVE marmalade any type, any time. Especially on rye bread…YUM!
    Can’t wait to have a better look at this book!

  87. I haven’t tried making marmalade yet since I am just starting out. Marmalade has always been my favorite even since I was little! My children think I am crazy for making peanut butter and marmalade sandwiches. I live near San Antonio and Texas citrus is amazing! I would love this book to learn how to use all the local citrus coming into season. I would love to make something so much more than the junk on the shelves.

  88. I used to swear I hated marmalade. Turns out I just hate the large scale commercial ones. My husband talked me into trying some on these amazing biscuits at a local creol restaurant and I was converted. We are definitely planning on making some marmalade this year.

  89. I LOVE marmalade! Not only is it incredibly useful paired with both sweet and savory foods, but it always LOOKS so gorgeous. And let’s all admit it, it’s a way more romantic word than Jam or Jelly.

  90. Last year, I went on a marmalade tear. I mail ordered Seville oranges and rangpur limes from California and purchased pounds and pounds of Meyer lemons and blood oranges. What I found is that a surprising number of people like marmalade. And that the people who favor marmalade are marmalade fanatics. This year, I made only one type of marmalade. I think there are going to be some sad people during holiday season this year.

  91. I haven’t been brave enough to try marmelades yet; I think I might be afraid of them. I’m not overly fond of the marmelades I’ve tried, but let’s be honest, I’m pretty sure I haven’t had the opportunity to have a really, really good one. I *do* have some empty half-pints, though, so you never know when inspiration will set in!

  92. I have fond memories of making fresh tea biscuits with my grandma and eating them hot with marmalade! Would love to expand my repertoire of marmalade to serve over biscuits.

  93. I love marmalade…it’s not fancy but my current favorite is the Ikea marmalade that includes elderflower. I can only imagine how delicious homemade marmalade is!

  94. ah, such beauty in those photos! It took me the better part of my life to learn to love marmalade. As a teenager, on my first solo cross country flight, I was served a marmalade omelet. Set the bar, sorry to say. A few years ago, as I returned to the preserving lessons of my youth, I began to embrace the bitter & sweet. One of my favorite recipes is Rhubarbalade – rhubarb blood orange preserve. Heavenly!

  95. I love marmalade, but haven’t had it in ages. I’d love to try creating a few that push beyond the standard Smucker’s orange variety.

  96. Marmalade always reminds me of Paddington Bear. I love it, and sometimes do wish I had a marmalade sandwich under my hat for emergencies. I’ve only made fairly traditional marmalade, and an unfortunate batch of pink grapefruit marmalade which didn’t set (but was yummy nonetheless). This book looks fantastic!

  97. I enjoy marmalade but more to cook with than eat (exceptions being blood orange marmalade because I love blood oranges in any and all forms). Orange marmalade is my flavor of choice however my best friend recently purchased a jar of lemon marmalade and I believe a roast chicken is yearning to be bathed in it…

  98. My main experience with marmalade was a chicken recipe from a wonderful Natural Gourmet Institute class on cooking for cancer care. It was designed to help the patient be able to hold down and assimilate the meal. Tasty and beautiful, from a very loving place.

  99. I love marmalade! I may have gone a little overboard the first time I made it. I ended up with a supply good for 3 years. Oops. Now I have toned down my marmalade making, but I would love some new and less basic recipes. I swapped for a jar of ginger lime marmalade last year, and it has been on the top of my winter jamming list ever since. Thanks for the giveaway!

  100. This book sounds amazing! I love the idea of so many different varieties, as orange and lemon are the only I’ve ever had. The combination of sweet and bitter, jelly and candied rind – there’s just something delicious about it all.

  101. I never grew up with marmalade, but I am very much liking it now. Made some carrot cake marmalade a few weeks ago, and it will make a lovely Christmas gift! I’d love to make some other kinds.

  102. My favorite marmalade so far is the Lemon Ginger Marmalade from the Ball Complete Book of Canning. I love to eat marmalades on cold winter mornings when I need some brightness in my life.

  103. I love marmalade! Normally I try and limit my canning and preserving to locally-grown fruits and veggies, but I have to make citrus exceptions, because they don’t grow here in Canada. So I patiently wait for Florida citrus season to come around (it’s here! or almost here!) to make marmalade. The only one I’ve made before was a triple citrus one with ruby red grapefruit, oranges, and lemons and it was amazing. I can’t wait to try more varieties!

  104. My grandmother always made orange marmalade in the winter. It’s one of my favorite preserves but I have never tried making it. This book could be my inspiration.

  105. I *love* marmalade. I was finally able to quit breaking the bank on Tiptree’s Tawny Orange when I stumbled upon Nigella Lawson’s miraculous, simple red grapefruit recipe (slightly adapted, here: It was even tawnier, with bitter and caramel undertones — just perfect on toast or for a quick toss with some rice vinegar, chiles, veggies, and shrimp on pasta.

    From there, it was on to lemon marmalade, which I could make as tart as I wanted (i.e., less so than Trappist) then quince, lime, and wonderful combinations. But savory, now that piques my interest!

  106. I LOVE Marmalade and I LOVE making Marmalade! I made Lime Marmalade as a “special request” from a customer and it has become a best seller!! I would love a copy of your new book so I can explore more new Marmalades.

  107. Love, love love Marmalade! I live in SoCal and have citrus in my backyard my last Marmalade was Kumquat, I just love the sweet/tart texture and taste. I just planted a passion vine and a guava maybe in a few years I’ll be all set.

  108. I hated it growing up, but now it’s just to my adult tastes. I’ve made a couple of batches (Orange Cranberry and Meyer Lemon Vanilla), but I’d love to go more in depth with it!

  109. I loves me some marmalade and now that I’ve started canning, I’m really interested in finding different recipes–the dragon fruit looks right up my alley!

  110. When I was a kid, I could never get a straight answer from the adults around me about what the real differences are between jam, jelly, marmalade, and preserves. What a world!

  111. I’ve grown to love marmalade over the last few years, being one who has transitioned over to making my own jams, conserves, preserves, pickled items, kraut and then some. But I’ve only tried marmalade twice using your method/recipe. Unfortunately mine didn’t set but with the citrus from this season, I want to dive in head first. Set baby set!

  112. This book looks fantastic! Thanks for the opportunity to win a copy. I used to really dislike marmalades until I started making my own (thanks to your recipes!). Now I love them!

  113. I LOVE marmalade. I tried to make it once and had a watery mess. This books sounds like it’d help me get past that!!

  114. I adore marmalade, but I came to it late in life… my family is very anti-marmalade, so it wasn’t until I was an adult that I tasted (and fell in love with) marmalade.

  115. I love marmalade and am always on the lookout for a new flavor combo to try. A couple of years ago I made Seville orange marmalade with brandy and won a ribbon at my local county fair. I also love lemon marmalade and would relish the chance to make grapefruit marmalade.

  116. I’ve yet to make marmalade (or chutney). But then again, I canned jam for the first time in 2011. This book looks like a fabulous resource!

  117. I’ve never made it, but have been tempted to try. Almost tried your blood orange marmalade last year, but never got around to it. I didn’t get much fruit this summer so have missed out on my preserves. Sounds like a good reason to dive in this year.

  118. I am not the biggest marmalade fan, however, I love all things pink grapefruit, so am rather excited about that possibility.

  119. I love marmalade. My grandmother has made plum marmalade forever, and I mean since before I was born – and that was forever ago. She uses it as a filling for a German fried dough desert we call pummelschens. I think lots of ethnicities make similar ones.

  120. I have only had orange marmalade and its just okay, but passion fruit or grapefruit marmalade sound amazing. I’ve never even knew you could make marmalade from anything but oranges!

  121. I’m not even sure I’ve tried it, though I can’t imagine why since I adore citrus.

    I’m new to canning (pear vanilla jam and italian prune plum jam under my belt), but I’d love to tackle either the Grapefruit Marm or the Tangerine Vanilla. Sounds like a creamsicle!

  122. I just moved to Florida from Chicago and I’m looking forward to citrus season and jamming locally — I have marmeladed in the past, but never with fresh local produce!

  123. When I was younger we would go to breakfast at the best spot in St. Helena, CA, Gillwoods (yum!). On the table was always a little pot of strawberry jam and a beautiful orange marmalade. I remember looking at it and wanting to like it, but the taste was never as appealing as the jeweled orange color sitting on the table. I have since come to adore orange marmalade and would love to add this book to my collection.

  124. Oh man, my mouth is watering… and I just ate the most delightful lunch. That just goes to show what this book brings to the table… yummmm!!

    I havent made marmalade in many many years.. but its definitely my favorite & I’ve never met one I didnt adore..

    How fun to be a part of a wonderful creation such as this book.. and your own as well.
    Thanks for the opportunity to win this book!

  125. I made my first batch of Meyer Lemon Marmalade for party gifts last Winter. It was my first attempt at marmalade of any sort. The jars were received with much appreciation and I would love to try some other recipes now that I know how easy it is.

  126. I love marmalade but have never made any, would love this book to help me learn some sweet and savory recipes.

  127. When I was a kid, my mom loved marmalade, but it was too complicated for my young palate. As I’ve gotten older, I have started appreciating it more and more. Now I’m learning how to can. I haven’t made it to marmalade yet, but I have a feeling it’ll be coming up soon.

  128. I am wary of marmalade – I don’t really like oranges or orange-flavored things and it seems labor-intensive and tricky. However, I’m kind of like a toddler eyeing something I’m suspicious but curious of – I keep inching closer and closer to it, and eventually I’ll reach out and touch it. It’s another part of the world of canning I’d like to explore. Heading into winter, maybe it’s the right time to give it a try!

  129. I remember the first time I tasted marmalade as a child, it was a holiday gift to our family. The orange marmalade was so exotic, so different from the jams that my mother canned. I still enjoy marmalade, although I’ve never tried to make it myself.

  130. Oh, how I love the marmalade. Last year I ordered Seville oranges for jar upon jar of the golden sweetness. I love the tinge of bitterness the Sevilles contribute. Preserves that are simply sweet do not interest me. Prior to last year I made Clementine marmalade which sometimes worked well and sometimes not. This year I believe it will be grapefruit marmalade – and it should be heavenly.
    P.S. I love your blog.

  131. I was thinking those photos looked awfully familiar. Apparently I’ve just been exposed to enough Helene Dujardin by my friend Calley to recognize her work!

    I have not made marmalade! (I know, it shocking) but I would try, especially if I had a copy of this book!

  132. Oooh, marmalade! I do love it, and my current favorite is ginger marmalade–the perfect balance of spicy and sweet. I can’t wait to see this book in action.

  133. My mother grew up on marmalade and loves it! I was not fond of marmalade until well into my 30’s. It was always bitter and disgusting. I started enjoying lemon curd and realized that marmalade wasn’t that far from the curd if it was good marmalade. I made some for the first time just this last January. It was a 4 fruit marmalade, oranges, lemons, limes and grapefruit. It is amazing and turned out perfectly.

  134. I only tried marmalade once and didn’t like it, so I’ve been in that camp for years. But then a good friend of mine mentioned how much she loves it and it got me wondering… I’ve been toying with the idea of making a batch this year.

  135. I like marmalade, but it’s never first on my list to make…mostly I’m a jammer, but I do need to broaden my horizons. I bet my husband would appreciate it!

  136. Marmalades have been hit or miss for me…..a fantastic mixed fruit, fabulous smoky, spicy orange, TERRIBLE grapefruit. Maybe this would help remedy this.

  137. I never had much experience with marmalade until I lived in England for 12 years. Then I fell in love with it; thin cut, coarse cut, orange, lime. I have canned a few different recipes on my own and would love to expand.

  138. I must confess that while being on a chutney binge this year, I still haven’t tried my mum’s orange marmalade recipe… incidentally, did you know that “marmelo” in Portuguese means quince, and that quince paste is the only one called “marmelada” here? All others are either “doce” or “compota”. Thank you for the giveaway!

  139. I love marmalade! I like the savory/sweet combo and think it makes it especially useful for meat/chicken applications. chicken wings glazed with marmalade, pork chops marinated in a marmalade blend, etc….. yum-o!

  140. One Christmas morning when I was a child I came down to the living room, selected a gift from under the tree, and unwrapped a jar of Dundee’s Ginger Preserves. This gift was… unexpected. I mumbled a confused “Thank you?” to my mother and moved on. That jar sat unopened for months in the cupboard until one day I tried it, and quickly cleaned out the whole jar. Marmalade takes some getting used to, especially for a child’s palate, but I’ve been hooked ever since that first jar of ginger preserves. I make my mother’s Double Orange Scones, with marmalade in the batter AND the butter, several times a year, and always have a jar of marmalade in the fridge. I plan on making my own batch for the first time this year, possibly as part of a holiday spread to complete the circle.

  141. as part of the local group harvesting fruits to prevent waste (fruit trees in public places, homeowners who simply don’t know what to do them, etc) we tend to make lots and lots of marmalade from all sorts of things!

  142. I had never been a fan of marmalade until I made a batch myself at the request of a friend. I found a sweet orange marmalade that I love. I would love to explore more varieties and maybe I’ll find a new fave.

  143. I’m really looking forward to a ginger lime marmalade that I made a few weeks ago. I was surprised by how much I liked it when I tasted it because that slight bitterness and the texture from including the peels made it more interesting to me than the sweet jams I’d been making up until then. I’d been making all this jam even though neither my husband nor I really eat that much jam in real life, I just enjoy canning it all so much, but hopefully that marmalade can be incorporated into our lives a bit more easily.

  144. Marmalade is probably the most exotic thing I’ve made. I use the Blue Chair book for recipes and method. That book is very N Calif ingredient oriented, but I’ve been lucky in that our local New Seasons reliably carries many of the less common citrus varieties, though not always affordably. Sevilles, bergamots, blood oranges, kumquats (both kinds), rangpur limes, Meyer lemons have all made appearances. My one attempt at variation was key lime. I thought I could just quarter them like kumquats, but the rind is way, way, too leathery. Really delicious so long as you spit out the peel!

  145. I am always on the look out for new ways to preserve and this looks like a doozy. You also reminded me to plant out some passionfruit vines so that we can harvest and preserve their unctious heady fruit for just such a passionfruitless occasion. I would love to win this book. After making quince paste not so long back, something like marmalade paste would surely not require skin grafts like the quince almost did? ;). Cheers for the chance to win this book and good luck to everyone in the draw 🙂

  146. I’ve always loved the word “marmalade.” As a kid who was fed way too much grape jelly because it was cheap, marmalade always sounded so exotic and classy. Now that I’m older I cannot get enough of it.

  147. So glad to read this today! I have always disliked marmalade, but my Dad loves it, and we have 6, count ’em 6 citrus trees. So finally, just 2 nights ago, I got out my Food in Jars, and made the Three Citrus Marmalade. It was completely tedious, my left hand froze up during the zesting, and I swore I would never do it again. But, my Dad loves it. And I’m really liking it now, too. The tiny hint of bitterness as an aftertaste still bothers me, but I’m getting over it.

    So, I’m getting ready for Meyer Lemon Marmalade, those trees are just about to bust out yellow.

  148. I have canned orange marmalade in the past but after reading your email today I find I lived in a very dark world. There are soooo many of them and now want to try them all. Ohhh a world of marmalades. I will never just assosiate that word any more with just regular oranges.

  149. I grew up with three “canning” aunts. But none of them ever tried making marmalade, so I grew up with store-bought seville orange and 3-citrus marmalades in those exotic looking jars. I do love marmalade!

  150. I love tart flavors so marmalade has always been a favorite. But, I’ve never tried making it! Maybe it’s time…

    Big, big props to you, Marisa, for the Dragon fruit substitution!!! Such a beautiful, exotic and outlandish looking fruit!

  151. I have always loved my aunt’s peach marmalade. Breakfast with marmalade was always a highlight of a stay at her house. I used to make it myself, but have lost the recipe and haven’t quite been able to recreate it as she did it.

  152. I have made marmalade, rhubarb marmalade to be exact, and it’s my family’s favorite. But that’s not my best marmalade story (how many people have marmalade stories, I ask you). When I was 12 my family took a road trip to the Smoky Mountains from Chicago. My dad, when he was not driving, would read from the book he brought. A book all about marmalade. And because he was so enthused about the topic, shared nearly every other tidbit. I used to know entirely too much about marmalade; having children flushed it and now all I recall is my dad’s enthusiasm…and the family’s ribbing…about preserved orange jelly. 🙂

  153. When I was a kid, my dad would always eat Peanut Butter – Marmalade toasts for breakfast. I didn’t really like it at the time.

    This year, I made a batch of carrot jam, which has orange and lemon pieces in it, and my first thought was that it tasted like marmalade, and its delicious !

    I guess now its my turn to continue the marmalade tradition !

  154. LOVE, Love, love marmalade. Good stuff is difficult to come by in Montana, at least in my little corner. I would love to make some, but I would have to order citrus fruit to do so. Well worth it, I think!
    When I play tea party with my nieces we always enjoy marmalade and we say it with a fussy British accent!

  155. I’ve never tried making it so this would be a great first step! And considering the amount of canning I do (hundreds of jars) it is kind of crazy that I’ve never made it.

  156. I *adore* marmalade! So far I’ve done orange, orange ginger, and meyer lemon. (Meyer lemon marmalade + brie cheese = HEAVEN!) After a recent query about favorite marmalade’s by Punk Domestics on facebook, I’m really curious to try grapefruit, lime, or Buddha’s hand marmalade.

    I love how well marmalade compliments sweet and savory tastes. This cookbook looks delightful!

  157. I’m typically not a huge fan of traditional marmalade, but I really like some of the more offbeat versions I’ve made at home (the best ones were ginger-Meyer lemon and blueberry-Meyer lemon – both so good!). Definitely would look forward to trying out some other more unusual marmalades with this book.

  158. I didn’t like marmalade until I started making it myself. Some of my favorites are a meyer lemon and a blood orange. Can’t wait to check this book out.

  159. My favorite marmalade is based on your Three Citrus Marmalade except that mine is titled Mostly Grapefruit. I have several citrus trees (lemon, lime, two different orange varieties and grapefruit). I can only drink so much grapefruit and not a big fan of plain grapefruit so marmalade is the solution to my grapefruit glut. (Grapefruit curd is delicious also but off the topic.)

  160. Marmalade always makes me think of visiting my grandparents. My mother always made the jams we ate, and she never made marmalade. It was always a treat to visit my grandparents and have it – citrus! With peels in it! Yum!

  161. I used to spend a great deal of time with my Nanny and my Great-Aunt Lizzy. I was 12 and fancinated by their stories of growing up very, very poor in New York at the turn of the 20th century. We would have tea, toast and marmalade. It was a magical, wonderful time in my life.

  162. I began my canning hobby last winter, and the first recipe I ever made was the Blood Orange Marmalade from this website. The recipe was successful and I am now hooked on canning. I made butter or jam from almost every type of fruit this summer, and just mailed off my first “care package” of jam to my brother as I have so much extra.

  163. I haven’t had marmalade in years. I think the last time I tried it, it was the stuff from the grocery store and it was overly sweet. It’d be interesting to try making my own.

  164. I never really understood the difference between jams/jellies/marmalades/preserves/conserves until I started to get into canning. I love all of the above, but marmalades to me are the prettiest little things! They just sit there in my pantry, glowing. The first one I ever made was Meyer Lemon Vanilla Bean and I tell ya, it was a hit! My favorite thing to give as gifts during cold winter months! Would love love love to have this book alternating between my kitchen and coffee table!

  165. After reasonable success at orange marmalade, I decided to branch out (my decision might have been influenced by the bag of key limes that a co-worker dumped on my desk, but who am I to argue?). So I chopped and peeled and cooked and cooked and cooked and cooked……and finally gave up. I assumed that I would have jars of key lime syrup and be happy with that. After they came out of the hot water bath, they still looked loosey goosey, but I was sure they would be salvageable. The next morning, I picked one up to take to work, and when we opened the jar, it was full of key lime cement. I managed to pry it out of most of the jars, but had to throw one away because I broke it trying to chisel out the “brick-malade”.

  166. I just made my first marmalade with naval oranges. I split the batch and did one batch with plain marmalade and another batch with a touch of scotch. I really enjoy the interplay of the sweet and bitter flavors and the addition of scotch really sets it off in my opinion. Not enough to dominate the palate but just enough to brighten everything up and add another dimension of flaver. I love having it in my canning rotation.

  167. I have come to love marmalade, hated it as a kid. Crunch English muffins, tons of butter and a large scoop of marmalade. Yum!

  168. My mother often made marmalade-shortbread bars for me growing up, since my egg allergy eliminated most cookies.

    This book looks gorgeous and makes me feel more than a little nostalgic.

  169. I’ve never made marmalade, but I’ve seen some recipes that look intriguing. I would love to experiment with this book!

  170. I have a particular childhood memory of being served marmalade instead of jam on toast. I’m trying to reconcile my childhood aversion to marmalade with my adult tastebuds that like all sorts of slightly bitter foods. The passionfruit or dragonfruit marmalade sounds lovely.

  171. I don’t like marmalade. . . with that said I do like this Strawberry Jalapeno Marmalade I make. Super yummy on chicken or over a piece of cheese.

  172. I love marmalade! And I LOVE that this book has tropical fruits in it! (I have a dragonfruit cactus AND a passionfruit vine in my yard – along with other fruits – how wonderful would it be to have this book to inspire me!?).

  173. I’m working up my courage to try making marmalade… I’ve been depending on the generosity of a friend who orders canned and prepped Seville oranges from England. I’d love to learn how to make it from scratch.

  174. Stay with me here, this’ll lead to marmalade eventually. . .Almost 40 years ago I went to France as a teenager & experienced lemon curd. Nearly impossible to find in the U.S., I rarely got to enjoy it in the following years, until I came across a recipe and discovered how ridiculously easy it is to make from scratch (now, of course, it’s in every grocery). All those wasted curdless years! Well, same story on marmalade. . .I have always loved orange marmalade better than any other jam or jelly (except, of course, lemon curd), but only recently discovered how easy it is to make at home. Using Marissa’s recipes, I’ve made and put up orange marmalade and blood orange marmalade, but would love to try some other variations – esp. something using limes or pink grapefruit. I’d love to get my hands on this book and see how far I can go!

  175. When I was a kid I firmly believed that marmalade was some kind of horrible adult created torture food. Who actually ate oranage or lemon peels willingly? Of course, then one day I broke down and tried it… 🙂 I’ve never made marmalade myself, but it is on the list of things to try!

  176. My Mom liked orange marmalade and I acquired her love of the combination of sweet and sour. I have made marmalade but would like to learn a more efficient way of slicing those rinds!

  177. I have never made nor tasted marmalade and I just realized why…my mother hated marmalade so we never had it in the house. I don’t think anyone in my family eats marmalade. With that said, I am going to have to make a batch to see what I think of it.

  178. I don’t have a marmalade story. I have in fact never had marmalade, my mother would always say, “Yuck, I don’t like marmalade” so it was never a staple in my house growing up. I would do anything to prove my mother wrong and those recipes look so yummy that I’m going to have to try some.

  179. I love orange marmalade spread on buttered English muffins. Living in sunny Arizona, I am lucky to have tangelo, grapefruit and lemon trees in my yard and I can’t wait to try making my own marmalade this year when the fruit is ripe.

  180. How weird is this. I just sat down to read the google reader posts after making 8 pints of raspberry/blackberry jam, 8 pints of raspberry/blueberry jam and 8 pints of marmalade. My back is killing me!!! I’m the only one in our family that likes marmalade so I would usually just buy a jar. But I thought, why not just make a years supply,so now I have!

  181. I adore grapefruit marmalade! I’m always hounding my daughter to scout out organic citrus so that I can stock up a bit more 🙂

  182. My mother absolutely loves Orange Marmalade. I started making it for her a few years ago and have progressed into Grapefruit Marmalade as well. I have made Spicy Orange Marmalade, which can be used as a dipping sauce for Coconut Fried Shrimp and I have made Lemon Dill Marmalade for seafood and chicken dishes.

    As I have shared my marmalades, it turns out that my niece (age 7) loves them too! Now I have even more Marmalade Love to spread….

  183. While visiting my beau’s family in So Cal a few summers ago, I picked beautiful oranges from their backyard with the intent of making my first marmalade. Being a novice canner, the idea of making marmalade scared me. I ended up with eight jars of a cement-like orange glue, but the taste wasn’t half bad. Most of that went to my chef-mom who turned in into delicious orange glaze for wild caught salmon fillets and I haven’t made marmalade again. I think this book will inspire me to try again!

  184. Count me in the “constantly on the search for Seville oranges” category. 😉 This book looks gorgeous, and I’m so happy to know that you had a hand in it! 🙂

  185. I don’t really have much of relationship with marmalade, but I’d love to try to make it sometime. My marmalade sampling experience only extends to the little Smuckers jar that they sometimes have sitting out at restaurants. I need to expand my horizons.

  186. i havent tried marmalade- yet! There is a jar of orange marm in my cupboard that was gifted to me by a friend. I think ill throw some bread in the machine and give it a try! I sure do love this blog!

  187. I don’t care for the commercial marmalades I’ve tried… but I’ve made basic versions a couple of times and really liked those. I’d love to explore more- both for my family and for gifts!

  188. While I am not a fan of marmalade, my partner Steve is. I’ve been canning and jamming for a few years, but hadn’t really been able to get him interested in it (other than eating everything I make!) When I suggested that we make marmalade together he got *very* excited. Using Marisa’s Three Citrus Marmalade we made a delicious Seville-Meyer Lemon-Grapefruit marmalade and had a heap of fun. He even cans on his own now and it’s all thanks to marmalade!

  189. I love marmalade, but have not tried to make any yet. This is my very first year, so I stuck with grape jelly so I would not mess it up.

  190. I grew up with marmalade but have not tried making any myself. I love that this book gives you all types and some recipes on how to use them. I would love to try making some myself!

  191. Marmalade was the first jam I ever tried making- a batch with meyer lemons. I was hooked- any and all types of marmalade, though simple meyer lemon remains my favorite.

  192. I brought back some ginger grapefruit marmalade for my Grandmother from a trip to Harrods in London. She loved it so much she made it last by just having a spoonful each day until it was gone. I felt very triumphant at having gotten her a gift she loved so much.

  193. I am a major fan of orange marmalade. I have not made any marmalades, but this book looks incredibly inspiring.

    I once asked my eighty-something neighbor, a retired British Naval Officer, what was his favorite brand of orange marmalade. He shrugged and told me the store name for the fancy orange marmalade and then confessed he preferred the Safeway brand himself.

    I currently have been buying Bionature Organic Sicilian Orange Fruit Spread at the local co-op when it is on sale to meet my orange on toast fix, but it really is a thick opaque spread and not a real marmalade in color or texture. The mouth feel is lovely chunky, but not a marmalade.

  194. I love marmalade not so much on toast, but love it as a glaze for poultry. My son makes an amazing turkey with orange marmalade and cranberry glaze. We are lucky that a neighbor has a Seville orange tree that produces what must be thousands of oranges – so many that everyone helps themselves to all they want – I can’t wait to start making marmalade with those!

  195. I never really thought much about marmalade until I visited Catania while I studied abroad in Italy. My friends and I stayed at a bed and breakfast run by an elderly couple, and it had this incredible rooftop garden. Every morning, our host would make us breakfast with eggs and the best espresso, and she served us fresh bread with homemade blood orange marmalade. On our last day, I begged her to share her recipe with me. She obliged and wrote it for me in the notebook I kept, and it turned out to be one of my favorite mementos from the trip. Those were definitely the best breakfasts (and the best marmalade) I’ve ever had.

  196. Biting into a hot buttered english muffin with the citrusy sweetness of orange marmalade pooled in all its crusty nooks and crannies reminds me of special breakfasts with my Italian grandmother in her cozy kitchen. I’m new to canning – your blog has given me courage to try things I would never have considered, like making my own Marmalade! Hope to catch one of your canning classes sometime Marisa!

  197. I made the meyer lemon marmalade from the Food in Jars cookbook. It’s so good (but is kind of time intensive to make) that I call it liquid gold. 🙂

  198. Have grown into a marmalade fan as I’ve gotten older. Very much intrigued by pink grapefruit, as I love all things pink grapefruit.

  199. Kumquat marmalade was what inspired me to start canning.

    The kumquat tree in our back yard is the one thing that seems to produce infinite harvest (I’m understand that, in theory, it must be possible to pick all the kumquats off the tree, but we’ve never succeeded in doing it). There’s only so many kumquats you can eat out-of-hand. I candied some one year, but I have no business eating candied kumquats on a regular basis. So that was out as a way to consume the bulk of the bounty. Finally, I decided I was tired of them going to waste so I would make marmalade. Now I can’t imagine my pantry without jars of kumquat marmalade. And it was a gateway preserve leading to other jams and pickles.

    Some days I think I should plant a seville orange tree to see if I can replicate my kumquat problem.

  200. Marmalade reminds me of my summer spent living and working in Norfolk, England. I brought back a huge jar from the Spar around the corner for my mother! I’d love to be able to make my own to give her this year.

  201. I don’t think that I have ever had marmalade but I would love to turn this book into a written in, underlined stained rendition of what I’ve done to Food in Jars this summer. I’d like to give it a try!

  202. I would love to have this book! I have made marmalade for many years, but just the same old recipes that have been around for years. I would love to try some new flavors!

  203. Oh yes, Seville orange marmalade. The only kind my husband and I will eat. Maybe it’s time to try another flavor out of this book.

  204. My three year old son has been asking to make marmalade after we read Paddington Bear. I’ve never made it but I bet this book could tell me all I need to know!

  205. I’m the only one in my family who likes marmalade (too bitter for them). The tangerine/vanilla sounds heavenly, and I’m a sucker for anything grapefruit. Thanks for the cookbook suggestion!

  206. The first jam-type thing I ever attempted was grapefruit marmalade for my dad’s birthday. He had this grapefruit lotion and somehow my sister and I got it in our heads that he loved grapefruit more than anything so we had to give him something grapefruit-related. We may have exaggerated to ourselves, but he did love the marmalade, and since then I’ve grown to love marmalade too and I’m looking forward to canning some for the first time this winter!

  207. I don’t really like marmalade, but my best friend loves it. I would love this book to make him all the marmalade he wants! 🙂

  208. love love love marmalade! I especially appreciate a straight-up citrus marmalade in the dead of winter when it’s dark too long outside. I made strawberry-lemon marmalade this summer. It was my 1st try at a marmalade that wasn’t fully citrus. Soooo yummy!

  209. So glad you found fun work to do while laid off!

    I made up a bunch of orange marmalade for my sister and then she was diagnosed with diabetes! I like to cook with marmalades and occasionally put it on toast.

    Living in Arizona with an orchard full of different types of citrus, a cookbook on marmalade would be a great help!

  210. I’m thinking of making grapefruit marmalade in January when the winter citrus shows up. I’ve found that I like marmalade better than any other preserve with peanut butter on toast.

  211. I have not made marmalade (yet) as I was too busy with jams and preserves this summer! I still have a bunch of fruit in my freezer though just waiting for a preservation project.

  212. Marmalade…I can’t say that I’ve had it myself. I love making preserves and would love to utilize all the citrus growing in my backyard though!! Maybe make some nice scones and have fancy pants tea time one afternoon…that sounds quite nice, actually.

  213. I still have to try making marmalade. I have only started makings jams and I just love it. This book will carry me through another phase of canning. My father when he was alive enjoyed orange marmalade every morning with toast and coffee. I hope it’s as easy as making jam.

  214. I want to learn how to make better marmalades and what to do with ones that haven’t quite turned out right! Last year I tried to make a batch of Meyer lemon marmalade and it turned out much too bitter. I canned the jars anyway, hoping that I’d figure out a use for them eventually. So far I have no ideas, but maybe this book will help me.

  215. I’ve only made jam so far (Marisa’s vanilla pear jam is awesome), but would love to make marmalade as well! The recipes you described sound fantastic and I’d be thrilled to try them!

  216. My first memory of marmalade was some bitter stuff when I was 10 and visiting my grandparents in England. I spit it out and refused to touch it for years after. I’ve since had it rarely but have yet to be impressed. This year though I will make a batch. I know that home made has to be an improvement over the boring store bought versions I’ve occasionally tried over the years.

  217. I fell in love with blood oranges when my wife and I celebrated our anniversary in Italy in 2007. Ever since then I’ve searched for the critters bugging produce manager after produce manager for when they would arrive so I could start making blood orange marmalade (my variation is more of a spread — Since the season only lasts a few months, I usually have to squeeze in a canning session or 2 to have enough to last the spring, summer, & fall plus have some for holiday gifting.

  218. I’ve always had a love affair with marmalade; especially as I grow a variety of citrus trees.
    The book looks divine and has metric measurments as well………very excited about that aspect, no more converting from cups and pounds.

  219. After a few disappointing first attempts at marmalade making, I hit the jackpot last year with a couple of amazing recipes for satsuma marmalade and meyer lemon vanilla bean marmalade. At first taste of these I was smitten! I would love to improve my marmalade making skills and recipe base. This book looks like just the thing!

  220. Ah, marmalade! One of life’s ittle pleasures. Have not yet made any but keep threatening to do so.

    The best marmalade ever was a simple orange marmalade (the hostess swears that they were ordinary store bought oranges) in Scotland. She made croissants one morning and that marmalade on the fresh, hot croissants. Yummmmmy! I did not want to leave the breakfast table!

  221. I adore marmalade, but have always had a hard time sourcing the more exotic citruses in Northeast PA. I have seen many methods of “how to” on marmalade, not sure which is the best one yet. Mine tend to have a bitterness that I am not too fond of, still on the search!

  222. Oh my! This looks like a marvelous book! I have made a few different marmelades, the favorite by far is my blood orange. It is somewhat tedious, but the results are heavenly. I reduce the bitterness by only using the zest of the orange and not so much of the pith – it’s great hit! Thank you for the opportunity!

  223. I honestly have not been a huge marmalade fan until recently. Years ago I tried canning marmalade and it turned out very syrupy. Of course I ended up using it and giving it by calling it “Orange Ham Glaze”. It was a huge hit, but I was discouraged and didn’t try making it again until a year ago when I found some very nice Blood Oranges (an extreme rarity in Central MS). I tried making marmalade again and it turned out perfect! I have since made it several times, all to the joy of my friends and family. The favorite way by far to eat it is as a topping for cheese blintzes. There’s something to be said for that sweet, tart, creamy delight!

  224. Have only had the boring, grocery store orange marmelade. I have always had, in the back of my mind, the smallest urge to try and make some myself, because I know home made is always better than store bought. But haven’t gotten past my fear of failure to go forth with my urges. Maybe this beautiful book would be just the thing to get me going.

  225. I love marmalade but never got around to making any. It is beautiful looking in a jar. And the process seems like creating art…in a way. I guess alot of canning is like that.

  226. I love the idea and look of marmalade, but haven’t made it yet because it seems too involved. I think I’m ready to give it a try though- especially if I have such a beautiful book to guide me!

  227. I’m Irish! Of course I love marmalade. My breakfast most mornings is a cup of tea (Irish tea of course courtesy of my mom) and two slices of Publix Stone Mountain Bread with butter and marmalade. We have this marmalade at home that my mom brings with her when she visits that is made with whiskey:) It’s very good. I must admit though, whilst I make jams and jellies every year, I have yet to make a marmalade. I did want to try Seville Marmalade one year but try and find Seville Oranges in Georgia! Next to impossible.

  228. I’ve never made marmalade, but would love to give it a whirl. My biggest worry is trying to source ingredients in Cincinnati, OH. The book looks gorgeous!

  229. My mum is a huge marmalade fan. For Christmas one year I decided to make her a big batch of Seville orange marmalade, 12 jars – one jar for each month of the following year. I also designed my own labels using images of Bauhaus architecture. She absolutely loved it!
    I would love an inspiration to experiment with new marmalade flavours for her!

  230. I decided to try making marmalade last year because I wanted to try canning something new. I made Kumquat Habenero marmalade and it was so good! I’d love to try some other kinds!

  231. My granny made marmalade, and while she was no longer alive by the time I started, I searched the internet for a recipe that came from the same region as her. My standard home marmalade tastes like hers does. A close friend of mine lives in California, and when I went to visit last year I discovered that she has both an orange tree and a meyer lemon tree in her back yard – the fruit was literally dripping off the trees. I made a “wiskey orange” marmalade and a “backyard meyer lemon” while I was there, and both were delicious. She was a bit amazed with the whole process (she had never canned before) but delighted with the results.

    I continue to make marmalade and hunt down meyer lemons. They are a bit hard to get here, and the season is short, but oh so good.

  232. I made marmalade in February for the first time. The second try, with kumquats and ground coriander, was one of the best things I’ve ever made. The first try was a three-citrus marmalade that I totally overcooked. Coincidentally, just this week I decided that Something Must Be Done to re-purpose that glue-like attempt. I loosened it up with orange juice and rum. I don’t know what I’m going to do with it yet, it’ll probably go into cookies or a quickbread.

  233. I am not a marmalade fan, but my mother in law is and I have promised myself that I will make her some for Christmas. She is 92 and lives alone in the house she and her husband built nearly 60 years ago, in which she raised 5 children, and where we have spent uncountable holidays filled with food, wine, children, grandchildren, and great grandchildren. Unfortunately her eyesight is going and she will be moving out. This will be the last holiday season for her there and we want to make it particularly special. Marmalade seems like the perfect gift for the occasion — bittersweet.

  234. What a beautiful book. I have only tried marmalade a few times and it has been a sucess 2 out of the 3 times I tried. I did a peach marmalade that was wonderful but lost the recipe I tried so I tried again with another recipe and it was nowhere near as flavourful. I have also made a basic orange marmalade that was great ande will try again next year.

  235. The photos in this book are lovely and I can’t wait to start making some marmalades,
    they are like beautiful jewels. Thanks for sharing, Marisa!

  236. My favorite recipe is for peach-cantaloupe marmalade, a recipe I found in a 1922 Canadian government publication from my grandmother. I make it every few years, but only when both the farmers market peaches and cantaloupes are excellent.

  237. I have to admit I have never had marmalade. Growing up in the Pacific Northwest we have lots of berries so my mom always made jam with them. I put up my fair share of jelly, wild blackberry being my favorite. Those marmalades look delicious and worth trying to track down fresh citrus in the soggy winter. I’ve been looking for a new canning challenge after finishing up all of my ‘normal’ things… applesauce, tomatoes, stone friut, and a few new things… venison, rendering bear lard-yes it makes wonderful baked goods : )

  238. I adore marmalade. I am not sure why I love the bitterness of citrus peel, but I do. Fortunately, it is easy to have access to all kinds of citrus in Florida for marmalade making!

  239. I love marmalade and it’s on my list of things to master over the winter. This book sounds like it would be perfect to help me succeed!

  240. I tried making marmalade for the first time last winter. I used your three citrus marmalade recipe and ran out of it by May. I’m very much looking forward to citrus season this winter so I can stockpile some more marmalade.

  241. My grandma was a master at making marmalade! I have never been brave enough to try it, but its on my list of things to do…

  242. I like to make jams and jelly. I have yet to make Marmalade, but this looks like a very good book to get a person started. I used to have tea with a neighbor of mine and she served marmalade with different breads. It took me a while at first, but I grew to love the taste of marmalade.

  243. There is a restaurant in Vancouver, British Columbia, called Marmalade. They serve, and sell by the jar, a marmalade that contains cranberries. Memorable. I keep searching for a recipe that could be the best attempt to duplicate it.

  244. I love marmalade—I always think of it as jam for grown-ups, because of its slightly bitter tang (and sometimes, whisky content). A toasted English muffin with butter and Seville orange marmalade makes a perfect breakfast. Not crazy about the process of thinly slicing all that orange rind, though. I have been known to use a tin of pre-prepared “marmalade mix”, containing the cut-up fruit, to shortcut this step (it’s sold in grocery stores in Canada).

  245. Yes! This would be a most welcomed addition to my cookbook shelf! I’m really not familiar with marmalade and living so close to the citrus-producing part of the US, that seems like a damn shame.

  246. I love marmalade, but after a badly failed attempt at making grapefruit marmalade, I’d a little nervous to try it again. Actually, I still have the jars of seriously overcooked marmalade sitting on the shelf. It’s so stiff you can stand a knife up in it! Not sure what to do with it now…

  247. Although I have been canning for many years I have never made marmalade and would love to learn about it, I have only ever had orange, I think it would be fun to experiment.
    I think my favorite recipe is your tomato jam just love it.

  248. This book is so beautiful & inviting! I have yet to make a homemade marmalade, but would love to give it a try. I’ve been looking for some additional winter canning inspiration, this just might be it!

  249. I love making marmalade! I have found that adding a small proportion of kumquats adds a nice bright juicyness to regular seville marmalade. (Around here, kumquats are way too expensive for a kumquat marmalade.)

  250. For my first foray into canning, I tried making a GIANT batch of marmalade from the oranges on the tree in the yard of our rental house. Needless to say, the combination of huge batch size and inexperience meant things turned out very poorly. I’ve had better luck with kumquat and lemon marmalades since, but the smell of orange marmalade still takes me back to that first canning disaster.

  251. I love marmalade! And I made zucchini orange marmalade this season. So, so good! I would love to try some of these recipes–they look fabulous!

  252. I did not grow up eating marmalade. Welch’s grape jelly and the homemade sour cherry jam my mom made every June where about all I tasted until I was an adult. Luckily my taste has matured and the offerings at Farmers’ Market continue to delight and surprise me. And I do love orange marmalade on toasted English muffins.

  253. What a unique book! It’s beautiful. My grandfather used to ALWAYS eat marmalade. Orange marmalade. It’s the only thing he would ever eat on his toast. My grandmother would buy us either strawberry or raspberry jam for our toast, but grandpa would never touch it. I remember trying the marmalade on my toast to change things up, and while I never took to it as a child, I now crave it as an adult. Weird, right? I actually just made my first batch of homemade marmalade last Christmas, and honestly, it was pure bliss. I would love to win this book. Thank you so much for the opportunity to win!

  254. I like marmalade…I want to make some, but do you need to use organic fruit to do so? I would love a copy of the book; it looks lovely!

  255. I love marmalade! I’ve loved it my whole life, but very few people in my family and friends share that love so I haven’t had it in the last 10 years or so. The cookbook looks delightful and might change my husband’s mind about marmalade. I find he changes his mind about preserves and pestos when its homemade with fresh ingredients and more to his taste!

  256. It’s all about Meyer lemons. I took a marmalade making class a few months ago, and I have been giving it as gifts ever since. I make tangerine for my aunt, and she likes to share a little bit of it with her colleagues, then when they ask where it’s from, smile and say “Oh, I’m sorry. It’s VERY small batch.”

  257. I love marmalade!! But my attempt last winter to make vanilla meyer lemon marmalade was disgusting. I did do the FIJ kumquat one from last January sucessfully.

  258. Oh, do I want this book!! I have the funniest, mimeographed cookbook for ruby red grapefruit recipes, because I grew up where they are grown — but there is no marmalade in there! Oh, how I would want to see that one.

    Marmalade. . . .in my household, growing up, there was nothing so amazing. But I was an exchange student in Germany, and my host mother made the most gorgeous “marmalade,” the German word for all preserved fruit jam. Gooseberry was the best. But the thing I remember best is picking wild strawberries and other things that went into it. There are not words for how amazing that tastes – fresh picked, wild strawberries cooked down with a little sugar and a little lemon rind. I became a massive fan of “marmalade,” and have made my own ever since. My son, who is autistic, won’t eat a lot of things – but he will eat anything I make and can. He calls it “Mommy jam.” The only true marmalade I make now, however, he won’t eat: it’s a red onion marmalade that uses a whole bottle of port. Mmmmm.

  259. I have 5lbs of grapefruits waiting to be made into marmalade that I picked from a local farm! The only marmalade recipe I have is from my friendS Australian dad, it’s amazing but I would love to add another or 20!

  260. I love marmalade! Have made some on occasion. My latest was an orange marmalade that was super quick (five minutes) and used the whole orange, popped into a food processor, as I recall. This book looks fantastic. And how fun, that you got the chance to try out some of the recipes in advance and to impact the book.

  261. I always feel like a Dame-Maggie-Smith-Style British Lady when I eat marmalade. It’s more than a preserve. It’s a way of life!

    I’m down to my last two jars, having spread the wealth (as it were) to friends and family. I’d be ever so thrilled to have that gorgeous book with which to make some new goodies.

  262. I’ve not made much marmalade – although my father is a real fan. I’d love the book to try to find some new ones that he might like and something for myself as well. Thanks for opening this up world wide!

  263. I loooove marmalade. I even don’t mind the fussy, occasionally painful (if I have cuts on my hands) preparations. I just think it’s something magical to take such simple ingredients and turn them into this amazing treat.

  264. I have to admit I was never marmalade fan until last winter when I came across a recipe for a simple marmalade using clementines. The picture was beautiful, so I decided to give it a try and my world was changed. The color was gorgeous and the taste was much less bitter and more sweet and floral than I remembered my previous marmalade experiences. Now, I’m a believer and I try to sample it wherever I go. Would love to see what this lovely book has in store. Thanks for your blog, I started reading this summer and began canning last year!

  265. i have always wanted to love marmelade because it’s so darn cheery-sounding and cheery-looking, but for the longest time it made me sad that i couldn’t love it. we never had it in the house, and i only had a chance to try it on the rare occasion that we were out for breakfast and the place had those little plastic cups with the peel-back-foil seal. blech. nasty. bitter and foul. or so i thought then. i had it in a B&B in southern mexico and adored it. couldn’t tell you if it’s my sourcing or my tastebuds that have changed, but now i find it just as delightful as it sounds. haven’t yet tried my hand at it, but i’m bound & determined this holiday season to give my family some gleaming jars of the stuff.

  266. I only knew (and did not like) bitter orange marmalade growing up. But now I enjoy the wide variety of marmalades out there. I look forward to new recipes to can.

  267. I grew up with a father that ate store bought marmalade every morning on toast. I was not a fan, as a little kid I thought that stuff was crazy bitter and weird. A few winters ago I had the pleasure of cooking for a Scottish couple in France, they also ate marmalade every morning on toast, homemade triple citrus marmalade; I loved it. Since then I have become borderline obsessed with marmalade, trying to recreate that amazing recipe. I’ve gotten close but I really do think that the ingredients they had available to them is what made it so special. I would love to have this book and try all the amazing sounding different marmalade’s!

  268. Every December, right around the craziness of the holidays, I squeeze in some time to make meyer lemon marmalade. I love the slightly perfume like taste and it makes a great holiday gift. I would love to expand my marmalade repetoire!

  269. I love marmalade. Not a jam or jelly fan so I make those for “the others”…the marmalade is for me. I do share with a co-worker who swears my orange marmalade boosts her immune system and keeps her healthier in the winter. I think have tried all the marmalade recipes in my Ball Blue Book so I guess I am ready to try something new. Thank you for a chance to win.

  270. I’ve only ever had awful, bitter tasting marmalade up until recently, when I had someone’s home-canned stuff. I’m quite looking forward to being able to make myself a decent batch as well.

  271. Years ago when I was just a youngster I was in love with Padington the Bear. He loved orange marmalade; therefore, I just knew I did too. I beg my mom to buy some, and even though she tried to warn me that it would taste like I was expecting, I plunged ahead and heaped a big clop on my toast. Well…mom was right…I was very shocked that it didn’t taste at all like the bit of heaven Paddington made it out to be. Fast forward to my grown up years and I tried it again, this time with a lighter hand, served on toasted bread smeared with ricotta cheese…yummy!

  272. I made three types of marmalade last year, only one of which was an overall success. This was meyer lemon marmalade. It is delicious and lemony and floral.
    My key lime marmalade was pretty good, except the sliced limes turned so hard and chewy that it is not very pleasant to eat.
    Until recently, I thought that my grapefruit vanilla bean marmalade experiment was too bitter to eat. Then I put a spoonful in a cocktail in place of bitters and it made the most delicious cocktail that I have had in weeks.

  273. I like marmalade myself, but I think of it as an adult taste. Much like black coffee or a strong IPA, good marmalade requires a palate that can appreciate an intense flavor that goes beyond the basics of salty or sweet. The best I’ve ever made came from a box of Honey-bells gifted to me around winter holidays. It was a beautiful bright color and perfect for sweet or savory treats. I’d certainly share a jar with anyone who fancied sending me another box of that wonderful fruit! *Hint Hint*

  274. Last year, a neighbor brought over 2 big bags of Meyer lemons from his trees. Eventually I made Meyer lemon marmalade. It was aromatherapy while making it, a feast for the eyes of the shimmering marmalade in the jars, and a wonderful hit to the palate upon consuming!

  275. That book looks DELICIOUS! I just started making jam, etc this past summer and decided to put off the marmalades for when there was no local seasonal fruit available – that’s NOW. I can’t wait to start giving them a go!!

  276. Wow! How timely, I was just telling a friend yesterday that I plan to try making marmalade this winter. Your book inspired me to give it a go when the grapefruits are plentiful. I will be hunting down this book, for sure. Thanks for posting, the hots are beautiful!

  277. I’m sorry to say that I’ve never tasted any marmalade. It wasn’t a part of this rural Iowa girl’s growing up. The book looks beautiful and I think it could inspire me to try my hand at it.

  278. To me, marmalade is always orange and is always in my Pop-pop’s stocking. He’s the only person I know who really eats it.

  279. Marmalade used to come from my in-laws in the fancy white china jar. I started making it about 2 years ago and love it. Would really enjoy making different varieties for gifts.

  280. I made marmalade for the first time this January (as you were in the midst of your marmalade frenzy). I mixed meyer lemons and orange and did my best to get most of the bitterness out. I’ve never been a fan of bitter marmalade, but wanted to experiment. And…I like it! Happy marmalade!

  281. Have never made marmalade but would like to try a grapefruit one. Not a fan of orange marmalade, but I like all things grapefruit.

  282. My first cat was named Marmalade because I was convinced if I smushed him into a jelly jar, he would look exactly like the spread. I’ve been in love with any form of marmalade (vegetable or animal) ever since.

  283. My grandmother would make orange marmalade. I always wondered what sort of magical powers she had because it was so wonderful!

  284. Used to hate it, I mean come on, orange marmalade sounds disgusting and old to a child, now its fine and sometimes I really love it, but I rarely choose it.

  285. Love marmalade, but haven’t been able to find Seville oranges here. I used regular navel oranges last time, but I want to try it with tangerines–I think that would be great!

  286. I. LOVE. MARMALADE. It was the pathway into my jam making life. About a year ago I moved back to California from NYC. I was following my dream of being an opera singer, and I was defeated…somewhat. I needed something to get me out of my emotional rut. It was almost a calling, that I couldn’t ignore…and the whispers were coming from our neighbor’s orange trees. My family has lived on the same street for almost thirty years, and our neighbors graciously said, “take as much as you want.” I got myself all the tools required, cut up the tiny orbs of sunshine, and made my first batch of marmalade. It was magical. In my moment of success, it felt like I had captured liquid gold. And, most comical of all things…I had never tasted marmalade until I made it myself.

  287. I despise marmalade and thus have never made it. I know we can get Seville Oranges here in Aus (I’m sure I’ve seen some lately at farmers markets) but you do need to search. However my mother loves marmalade so if I were lucky enough to win here I’ll give the book to her. But if that doesn’t happen I think I’ve found her a xmas gift!

  288. I had never really like marmalade until I tried it in England. The family I was staying with had a jar of thick-cut orange and ginger marmalade on the table every morning for breakfast. By the time I left England, I was so addicted to it that I brought 4 jars home in my suitcase.

  289. Haven’t conquered marmalade yet, but I’ve been anxiously awaiting citrus season !! I have a lemon/grapefruit and a blood orange recipe I can’t wait to try!

  290. I only managed a batch of your blood orange marmalade last winter, and I definitely have it on my list again list winter! I wish I lived where I could get local citrus. This book looks beautiful and inspirational!

  291. I LOVE marmalade. It was a standard item on the breakfast table for the first 18 years of my life. I enjoy a butter-and-marmalade-slathered piece of toast with a cup of English tea with milk — perhaps as a result of the influence my British grandfather had on our family. I have not yet endeavored to actually make marmalade yet as this is only my second season canning. But I recently realized that I’ve gained a bit of confidence in my skills and look forward to adding marmalde to my repertoire.

  292. I love the stuff and make at least one batch of meyer lemon marmalade a year when the organic ones go on sale in the spring. I just recently canned a lemon mango marmalade that is very tart but very good. I’m always eager to try more.

  293. Great post! I love marmalade. I usually go for a good English brand. But, earlier this year I made Meyer Lemon marmalade fridge style. Yum! The book looks wonderful and inspiring

  294. I’ve never made marmalade—partly because my husband claims it’s awful and he’s not interested—but probably we’ve both only had commercial orange marmalade. Who knows what treasures lurk in this book. I’d love to look and try something. Perhaps we’d end up loving marmalade of the right variety.

  295. I’ve only ever had orange marmalade or one from the grocery store. I’d love to try my hand at making one and this book looks beautiful

  296. With few exceptions, I have had marmalade only from the supermarket. (Don’t be sad for me; many aspects of my life are wonderful. Just not the marmalade aspect.) I would love to have good marmalade, and this book looks like the way to get it.
    Marisa, I enjoy all of your book reviews. Thanks for posting them.

  297. I never liked marmalade until I made a Meyer Lemon Vanilla Bean Marmalade and now I can’t get enough! Not too keen on the ubiquitous Orange Marmalade nor Lime but I have had a really good Ginger one and I suspect that I would like Grapefruit.

  298. Marmalade was too exotic for my childhood. We ate only homemade jame from free fruit we gleaned locally. It’s not bragging but I didn’t taste it until college. Tasty stuff!

  299. in the past, i have only used marmalade on roasts with wonderful results. this summer, i adopted a box of fruits from local produce stand. had all these fruits that had to be taken care of NOW! grapefruit (2 kinds), orange (2 kinds) lemon, lime and a few tangelos. so i got a recipe that looked like it would fit, started stripping, and chopping. it turned out quite nice for a novice. so now i’m ready to try different marmies. this book needs to be in my kitchen, please

  300. I have only had marmalade from the store or in those little packets at the restaurant. I would like to try making marmalade myself. I was thinking it would make a nice holiday gift. I know a couple who adores orange marmalade.

  301. I’d love to have this book so that I can make more variations of marmalade, which I love!! My Gal Pal Pat & I made a wonderful batch one year – we were so broke & found a whole shopping cart full of marked down fruit at our favorite store. I remember standing there trying to decide what we could do with it all. There were grapefruits, lemons, limes, peaches, apricots, pineapples & a few other goodies in the bottom. We’d just finished a week of canning free tomatoes so we were ready for something else! Marmalade I decided! We bought the whole buggy for $20 & went to her house to get out the BIG pot. We peeled & chopped & grated & threw the whole mess into the BIG pot. I saved all the citrus rinds which I chopped into pieces about an inch & half long & maybe a quarter of an inch wide to be added later. The fruit was simmered all afternoon long until it was reduced by a third or so when we added the peel. I don’t think we even added sugar to it – I didn’t. By suppertime, it was thick & wonderful & didn’t run off the bread when spooned on. We only had a few pint jars at that point so we filled quart jars when we ran out. And we processed the jars in a boiling water bath ‘just in case’. All of them sealed & we ended up with almost three dozen jars in assorted sizes from the $20 worth of fruit. We even had some stuff left over. All our friends got a jar for Christmas that year & they all begged for more. We were never able to reproduce that wonderful golden stuff – ever! No one wrote anything down. But it sure was good while it lasted!!

  302. I love marmalade! It’s great to make during the winter months when lots of citrus varieties are available & less expensive. I see dragon fruit in my local grocery store all the time now. They look very interesting. I’d certainly try the dragon fruit marmalade variation.

  303. I love to make marmalade, however, I do not like eating it, unless I make it into a cake (like my famous sticky tripple citrus marmalade cake mmm)

  304. My father loves marmalade and I have started to develop a taste for it as I have gotten older. Will be trying the blood orange version to surprise my father when he visits next!

  305. I love marmalade on buttered scones best, or added to oil and vinegar for a fast and delicious salad dressing. I have been meaning to make marmalade for the past five winters. We have a beautiful old Meyer lemon tree in our backyard that is loaded with fruit every December. This is definitetly the year!

  306. I made some delicious peach marmalade about 20 year ago. Ever since I have been hooked on marmalades. I have added ginger, cinnamon & rosemary. My most recent batch was a Lemon Pineapple Rosemary marmalade, it did not set up…yet….so it may become a topping for pork, chicken or even a cheesecake. Not sure yet.

  307. I only started making my own jam this summer, and have been waiting until winter to try my first citrus marmalade. My boyfriend is not a citrus marmalade fan, so maybe just maybe I will be able to eat it all myself.

  308. I’ve never made it but would love to try making it. In fact, i read your post about kumquat marmalade and wanted to try that but no kumquats yet.

  309. I love marmalade, always have. I have not yet tried making it, as citrus hasn’t quite made it into season since I began my avocation of canning this past summer. Am looking forward to making some, and need to find some pretty, tiny jars to use for stocking stuffers for Christmas.

  310. Marmalade makes me think of two things: youth hosteling through Scotland in the late seventies (ah, youth!) and a series of funny little children’s books about a big orange cat named Marmalade that were a favorite of my now-grown daughter. Thanks for this opportunity. Going to pickle some beauty heart radishes now.

  311. I have never made a marmalade. (Opening line to a dr. Suess book?)

    However, I remember the first time I tasted that citrusy sweetness. I was 11 and we were visiting Disney’s new EPCOT center, open for less than a year. We were having breakfast at a spot in Disney World and I thought it strange to eat orange rinds. I tried it and found it to be surprisingly yummy. Then Minnie, Donald and Goofy came to our table and I promptly forgot about food.

  312. As guest favors for our wedding this summer we prepared 60 glasses of marmalade. One of my favorite memories is not how pretty they looked on the tables, but being in the kitchen with my sister for hours prepping the fruit, stirring the pot and talking the whole time. We live on different continents and I will always remember our time spent together in the kitchen. The book would be a perfect gift for her to keep the memory.

  313. Mmmmmmm…marmalade. I have always been a big fan, even as a kid. In fact when I moved out of my house and was on my own for the first time at 17 I lived off cucumbers and English muffins with orange marmalade (store brand of course LOL). When I got into canning in 2011 marmalade was one of my first projects, recipe right from this very site.:-) The sight of the cookbook all about it elicited a squeal before I even saw the giveaway.

  314. What a special book. My grandmother loved to make the most wonderful marmalade. I can’t eat toast or English muffins without thinking of her. She would always make sure we had our favourite type of marmalade, lemon-lime, orange, grapefruit or one of her many other sweet marmalade. I still have a few of her special jars and can feel her when I use them. Thanks for bring those treasured memories back.

  315. My daughter and I are newly into canning and are using your book as our guide. Tomorrow we are trying Meyer Lemon marmalade. We all love marmalade! Chris.

  316. One of the earliest things I canned was a batch of apple marmalade. It wasn’t one of my favorite flavor combinations, but when I told my mother that I was experimenting with canning, her eyes lit up, and she started telling me about her mother’s homemade apple marmalade. I haven’t made any marmalade since…and I’m not sure why, since I do love citrus.

  317. I like marmalade, and will need to make more of it soon: I have been using up a batch from several years ago that turned nearly rock solid after refusing to thicken. (In the end there was too much sugar, added in order to try and get the batch hot/thick enough to set properly… it’s a bit like condensed soup in that I can add nearly a jar full of water to thin it out to a reasonable consistency.)

  318. Ooh wow what a beautiful book! I have tried making marmalade only once, with a mixture of orange and grapefruit. I’d love to try some other recipes. I’m also curious what your dragon fruit looked like. Here in China it’s pink and green outside and white with tiny black seeds inside, but looking for some in Virginia Beach a few years ago yielded a totally different fruit.

  319. I *LOVE* marmalade! Right now, orange, specifically. I”ll take it over most other (fruited) spreads. Would love to win the book, and if not, may have to check it out on my own!

  320. I’ve only ever had orange marmalade but I really like it. I want to start making marmalade and this book would be a great motivator.

  321. I love marmalade, but have never tried to make it. I have made lots of jellies, jams and preserves, but no marmalade……..after seeing your pictures, I can’t wait to try!

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