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.
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!
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!
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!
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!
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.
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 — http://dfcooking.blogspot.com/2012/04/blood-orange-marmalade.html). 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.
I havnt always been a fan of orange marmalade but I would love to try some of these recipes in hopes of expanding my palate
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.
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!
My husband is British and loves marmalade. I am not a huge fan but love to use it in cooking.
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.
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.
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.
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.
This was just my first year for canning so I haven’t tried marmalade yet. I’d like to, though. It looks so good!
I have never liked marmelade, but I’ve recently developed a new taste for citrus peel. I think I might need to give it another chance.
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.
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!
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!
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! 🙂
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!
I love using marmalade in jam drop biscuits – it really works to have a bitter/sour jam with the sweet biscuit
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!
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!
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.
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!
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!
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.
Cinnamon Blood Orange marmalade was the firs “jam” I ever made. It was dark and delicious.
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.
Have grown into a marmalade fan as I’ve gotten older. Very much intrigued by pink grapefruit, as I love all things pink grapefruit.
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. 🙂
I don’t eat marmelades very often, but they are oh so pretty and I think I should really try them more 🙂
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!
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.
mine never comes out right maybe if i win this i can get it right
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!
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.
I made a tangerine marmalade last winter that was the first marmalade I liked by itself. It was wonderful
I want to make malmalade, but cannot find Seville oranges!
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.
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.
Grapefruit marmelade sounds AMAZING!!!
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!
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.
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!
I love marmalade….I think it’s because of all those chunky bits.I am making cranberry marmalade for the holidays.
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!
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!
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.