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’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.
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 🙂
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’d love to win a copy & try my hand at some of these recipes!
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.
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.
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!
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.
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!
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!
Grapefruit pomegranate marmalade was one of the first things I ever canned. It is still one of my Mom’s favorites!
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!
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.
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 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!
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 love marmalade but have never made it.
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.
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.
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!
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 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.
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 adore marmalades! A good marmalade warms the heart!
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 love marmalade and would love to try to make some.
I love marmalade but have never made any, would love this book to help me learn some sweet and savory recipes.
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’ve never made marmalade but I do always love a challenge!
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!
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.
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!
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!
What a great addition to any food preservation library! Looking forward to gifting the dragon fruit preserve.
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 really like marmalade and would love to be able to make my own!
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 am not the biggest marmalade fan, however, I love all things pink grapefruit, so am rather excited about that possibility.
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.
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 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!
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 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 like homemade marmalade 🙂 I haven’t found a commercial one I really like for some reason……
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!!
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’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.
I like marmalade but, more importantly, I have family that loves it! Cheers!
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!
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!