I’d always been wary of marmalade, mostly because I just couldn’t wrap my head around it. To me, it was just jelly with a bunch of stuff in the way. I’d been peeling oranges all my life, and I couldn’t fathom how eating the rind and pith could possibly taste good—no matter how much sugar you mix with it.
I always pictured marmalade as one of those things served exclusively during proper English tea time. You know, in one of those fancy table settings featuring a towering tray of scones served with clotted cream, jam, and marmalade on the side.
It wasn’t until I attended culinary school that I learned how deeply I had misjudged marmalade. A classmate made marmalade, and another baked some English muffins. With a bit of encouragement, I toasted a fresh English muffin and spread on some of that “jelly with a bunch of stuff.” (This was just one of the things I loved about culinary school. Not only did I learn a ton, but it was also an opportunity to try foods I had never tried before.) That was the day I discovered, to my utter surprise, that I loved marmalade.
What is marmalade?
Marmalade, preserves, and jelly are all different preparations of fruit spreads. Unlike other fruit spread that only use parts of fruit or fruit juice, marmalade is a made with whole citrus: pith, pulp, and rind.
Although it is typically made with oranges, it can be made with any kind of citrus fruit. The most traditional variety of orange used when making marmalade is the bitter Seville orange, but if you cannot find them, any orange can be used.
I am a huge fan of oranges and I’ve been known to eat four oranges in one sitting. So I’m not really sure why I waited so long to try marmalade. But I’ve come to truly love it. With four simple ingredients, it’s easy to make, and I love how it’s loaded with both bright citrus and bitter notes.
Canned marmalade makes a great gift for friends, or you can stockpile it and keep it all for yourself. It is typically served on toast, scones, or English muffins but it’s also a great addition to sauces or glazes used on savory proteins. Citrus-glazed ribs or orange chicken, anyone?
Here’s a little canning quick guide in case you need it:
Sterilize jars: Bring a large pot of water to a boil. Use enough water to cover the jars without the water overflowing when cans are added. Meanwhile, wash jars and lids in hot soapy water. Carefully add cans, rings, and lids to the boiling water. Leave them to boil 10 minutes.
Transfer to a clean kitchen towel to dry. Keep the water at a simmer.
Fill jars: Do not overfill the jars. Leave a minimum of ¼ inch of head space. Make sure there are no air bubbles along the sides of the jar. Wipe the rims of the jars down with a clean cloth before capping and tightening rims.
Process jars: Carefully lower jars into the simmering water. Water should be an inch or two above the top of the canning jar. Leave the jars to simmer in the water for 15 minutes.
Remove jars to cool: Transfer the jars to a clean kitchen towel to cool. Let them sit for a day to completely cool. While cooling, your jars will start to pop and create a vacuum seal. Once they have cooled, test the seals by pressing down on the center of the jar lids. Any lids that spring back have not sealed. These jars should be placed in the refrigerator and eaten first.
If you’ve been wary of trying marmalade, take it from me: Don’t be! It’s sweet, tart, a little bitter, but wonderfully delightful.
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