Beautiful Cookbooks: Marmalade

November 7, 2012(updated on March 31, 2022)

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.

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.

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433 thoughts on "Beautiful Cookbooks: Marmalade"

  • 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!

  • 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.

  • 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…..

  • 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.

  • 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….

  • 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.

  • 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!!!

  • 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 !!

  • 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.

  • 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!

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

  • 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.

  • 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. 🙂

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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!

  • 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!

  • My one and only attempt at marmalade ended disastrously, with a horribly bitter blood orange goop that wouldn’t spread and was completely inedible.

  • 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.

  • 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!

  • 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…

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • 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!

  • 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!

  • 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!

  • I’ve never made marmalade myself, but boy does this look like a gorgeous book! If I won, I’d definitely give making marmalade a try.

  • 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!

  • 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!!

  • 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.

  • 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.

  • 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!

  • marmalade is an answer to the too sweet offerings many people put on bread. I love its edge and flavor. Would love to try new fruits

  • 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.

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

  • 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.

  • 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!

  • 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!

  • 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!

  • 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.

  • 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!

  • 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.

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

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

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

  • 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.

  • love orange marmalade but have never made it. I use it in a stuffed baked apple recipe, along with walnuts, butter and brown sugar. wonderful!

  • Grapefruit pomegranate marmalade was one of the first things I ever canned. It is still one of my Mom’s favorites!

  • 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!

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • 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 🙂

  • 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.