Marmalade is a traditional European fruit preserve that is typically made with oranges. It commonly has a tart flavor that complements biscuits, scones and croissants. Many homemade marmalade jams take a different approach and have a sweet aftertaste. Try out different recipes and tailor them to fit your own tastes.
Tart Marmalade Recipe
Peel eight washed oranges and three lemons with a vegetable peeler and save the zest, but discard the bitter white rind. Cut the fruit in half and remove seeds. Save any juices. Mix 1/4 cup of sugar with one box of pectin. Mix the pectin mixture with the sliced fruit. Place peels in a pot with 4 cups of orange juice and 1/8 tsp. of baking soda. Simmer for 20 minutes and add fruit for 10 minutes. Then add 7 cups of sugar. Bring the mixture to a boil for one minute.
Pour hot marmalade into jelly jars and close with lids. Process jars in a boiling water bath for 15 minutes. Place jars in refrigerator for two weeks; if you open them before then, your marmalade will be runny.
Sweet Marmalade Jam
Many people love the orange taste without the tart aftertaste. To make sweet marmalade, use the recipe above but leave out the fruit zest. You can also add spices such as cinnamon, allspice, cloves, or lavender.
Savory Red Onion Marmalade
To make a savory red onion marmalade, saute 4 cups of diced red onions, 1 cup of brown sugar, 1 cup of red wine vinegar, 1/2 tsp. of thyme, and three minced garlic cloves. Bring to a boil and reduce heat, then cook for 45 minutes. Place into jars and store for two weeks before serving.
This marmalade can be served on crackers with goat cheese or on top of pork tenderloin. Use this marmalade on sandwiches, fish, or meat dishes.
Variations
Oranges are not the only fruit used in marmalade. Use Meyer lemons, rhubarb, tangerines, pineapples, grapefruit, or pears in recipes similar to the basic recipe. Experiment with different combinations to suit your tastes, or try some of the recipes in the links below.
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