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"

  • 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!

  • 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.

  • 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.

  • 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!

  • 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.

  • 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!

  • 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!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

  • 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 : )

  • 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!

  • 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!

  • 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.

  • 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…

  • 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.

  • 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.

  • 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).

  • 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.

  • I LOVE the idea of a dragonfruit marmalade! Not sure that it’s something that Paddington Bear would covet, but who cares about him anyway? 🙂

  • 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…

  • 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.

  • 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!

  • 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.)

  • 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.

  • 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!

  • 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.

  • 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!

  • 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!

  • 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!

  • 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.”

  • 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.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

  • 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!

  • 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.

  • 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*

  • 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!

  • 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!!

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

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

  • 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.

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

  • 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.

  • 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!

  • 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.

  • 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!

  • 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.

  • 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!

  • 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!

  • 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.

  • 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.

  • 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

  • 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.

  • 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

  • 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.

  • 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.

  • 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!

  • 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

  • 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.