Marmalade Recipes

Marmalade

Although many breakfast connoisseurs may consider marmalade a more elite type of jam or jelly, it is actually a completely different type of fruit spread. Marmalade originated centuries ago in Europe as a method of preserving citrus fruits for long-term storage without the benefits of refrigeration or artificial chemicals. Essentially a British concoction, it was often used on long sea voyages where it helped prevent scurvy and other vitamin deficiencies.

Marmalade recipes, though sweet, are the only type of fruit conserve that includes bits of the fruit’s rind, giving them a greater variety of textures than jams or jellies. Long cooking times are necessary to soften the peel, and marmalades often use a high amount of sugar to balance the bitterness of the rind.

Fruit Conserve Tips

The most common marmalade is made from oranges, though other varieties include grapefruit, lime, date, pear, cranberry, peach, or any combination of desirable fruits. Regardless of the fruit choice, careful cooks should follow these general tips to create delicious marmalade:

• Weather can affect how marmalade sets, so choose a cool, dry day to cook the fruit
• Roll citrus fruits prior to use to break the cells and release more juices
• Thoroughly wash all fruit before using, particularly because marmalades include the rind
• When zesting fruit (grating the peel for use), avoid cutting too deeply – the white pith of citrus fruits is extremely bitter
• Make small batches to prevent overcooking and scorching
• Always follow safe canning procedures and store unopened jars in a cool, dark place
• Store opened marmalade in the refrigerator

Marmalade is most often associated with breakfast, but it is also found in recipes for meat glazes, frostings, cakes, and other desserts. Whether it is intended for toast or as part of a more elaborate meal, proper preparation is essential for a delicious result.