In the field of marmalade cookbooks, this book remains at the top of the heap. It’s an excellent primer on the basics as well as an opportunity to go deeper.
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.
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.
Now, many months later, Marmalade
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.
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.
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.
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)
i feel my knowledge of marmalade is limited… but i am discovering i need more of it in my life!
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.
I haven’t been that adventurous with marmalade, so trying to make marmalade would make me try new and exciting things. Plus, the pictures you show make it look like these would be EXCELLENT as presents to friends/family.
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.
Always troubled by the little bits, but with a great book like this, I think I could overcome my childhood aversion!
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).
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!
my favorite thoughts on marmalade? childhood memories of Paddington Bear of course!
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.
I also love marmelade and have not yet been adventuresome enough to try to make it. This book could certainly change that!
I have never had marmalade before. I think this looks like a great book to get me started.
My grandmother made groundcherry marmalade…..it 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.
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
We winter in Florida and have access to all kinds of citrus. We love marmalade!
I’ve never made marmalade, but I’m so ready to! These recipes sound delicious.
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.
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.
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!
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??
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!
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!
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!
I love marmalade’s tarty sweetness. My favorite is an orange marmalade with Jack Daniels. It is great baked in a cake!
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.
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.
What a neat opportunity to make some of the items from the book!
I like marmalade but have never tried to make it… but I think I’d like to!
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” .
love marmalade, on toast with a little cream cheese, yum!
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!
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.
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.
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!
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.
This book looks really lovely. I’ve never made marmalade, but I would like to try.
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!
What is dragon fruit? I’ve never heard of it. My favorite spread is a Damson plum blueberry conserve I’ve made for decades. It’s rather sweet tart and deep, rich purply blue…just beautiful against home made biscuits!
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.
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.
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!)
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.
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!
I love marmalade. Thanks for the chance to win such a beautiful book!
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! 🙂
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.
I love Marmalade! 2 summers ago when I had an abundance of zucchini I found a recipe for zucchini marmalade & it was delish!
I’ve never made marmalade. I’d like to try it with this new book! : )
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.
Simply love marmalade. Love making it also. This book looks very interesting and would love to own.
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”.