Making Marmalade and Marmalade Recipes – It’s that time of year again, Seville oranges are in season, and it’s time to make marmalade as well as share some lovely marmalade and citrus fruit recipes.
Preserving the Season
Today’s post for Making Marmalade and Marmalade Recipes does exactly what it says on the tin, or should I say jam jar. It’s that time of year again, Seville orange season, and I’ve just bought a few kilos of Seville oranges from my local greengrocers for marmalade making this week. I love making marmalade, it’s very cathartic, and the results are certainly worth the effort.
Apart from the fact that January and February is Seville orange season, I can see why this preserve is popular during the winter months; there maybe snow is on the ground, or the wind is howling a gale and the New Year diet dictates that no more cakes must be consumed in vast quantities. So, why not reach for that knife and sit down with a pot of tea, or coffee, some music and shred citrus peel. I LOVE the act of dicing and chopping, and find it strangely relaxing and very therapeutic.
As well as making Seville Orange marmalade, it’s also a great opportunity to make other marmalade as it is the height of the citrus season. Other favourite recipes are Pink Grapefruit Marmalade, Lemon & Lime Marmalade and Merry Marmalade which has a goodly glug of booze added. And, if you are lucky enough to have any marmalade left from last year, then there’s an opportunity to use it in cake, bake, pancake and pudding recipes for those naughty weekend treats, thus making room for all of those new jars of marmalade you’ve been making.
As well as using marmalade in cakes, bakes, pancakes and puddings, another favourite at Chez Lavender & Lovage is to use it to glaze ham, gammon and chicken too. Apart from the obvious serving idea on buttered bread and toast, it’s a very versatile preserve. We also love marmalade on rice pudding and in bread and butter pudding….it adds a wonderful tangy, citrus flavour, which is very welcome on a cold, wet and windy day.
I will be sharing a new marmalade recipe this week, but for now, I’d like to share some of my most popular marmalade recipes with you, as in the preserve, and also when added and used in cooking and baking. Please DO let me know if you have a favourite marmalade recipe, I would love to hear about any family recipes too, Karen
Making Marmalade and Marmalade Recipes
An award winning traditional Seville Orange Marmalade from First Preserves, by Vivien Lloyd; make this marmalade for a winning chance at your local WI fairs as well as for the Marmalade Awards.
The flavour of this marmalade is a gentle balance of the three fruits, grapefruit, orange and lemons.
A delectable tangy marmalade with an added ginger kick, excellent on toast, crumpets, muffins and fresh bread.
A beautiful deep orangey pink marmalade made with pink grapefruit, and perfect for the breakfast table, as well as baking and general cooking. Use the deep ruby red “sweetie” grapefruit if you can find them, as they give an even deeper pink colour to the finished marmalade.
This marmalade combines a spirit of your choice, gin, whisky, rum or brandy with Seville oranges. For the best flavour select organic oranges and a good quality spirit.
A delicious tangy lemon and lime marmalade made by traditional methods and a welcome addition to any breakfast table, as well as being essential in baking and general cooking, This recipe is by Vivien Lloyd, who has kindly allowed me to reproduce it here. You can see the original recipe in her book First Preserves, as well as in her eBook here: First Preserves: Marmalade.
A delectable bread and butter pudding made with buttery brioche, chocolate spread and marmalade; this delicious pudding can be prepared beforehand and then just popped in the oven whilst you are eating the main course. It reheats well in the microwave and is wonderful when served with fresh pouring cream. I used my own home-made Chocolate Clementine Curd.
A traditional British tea loaf made with ginger marmalade, spices and chopped walnuts. The sticky glaze keeps the loaf lovely and moist, and adds an extra marmalade zing to the tea loaf. Serve in slices with butter or a high quality spread, such as Clover Seedburst. Perfect for the school or office lunch box, picnics and afternoon tea. Can be frozen in slices, with greaseproof paper in-between each slice. Use any marmalade that you have to hand; grapefruit and traditional Seville orange marmalade is also delicious.
Delicious homemade pancakes served with marmalade for pancake day.
Sweet Clementine & Bitter Orange Crêpes – Delicious golden, lacy pancakes served with warm sweet clementines in a bitter orange marmalade sauce.
A traditional baked rice pudding but which is totally dairy free and vegan – made with Almond Milk and vegan margarine.
A delectable way to cook and serve a gammon or ham joint; the meat is first simmered in a spiced cider or apple juice liquor, before being roasted with a marmalade glaze. This recipe is perfect for any special occasion such as Easter, Christmas, Thanksgiving, New Year or a family gathering, and any left over meat can be used in sandwiches the next day, or as part of a buffet.
A slow cooked dish that is easy to prepare and only has five main ingredients in it; these sticky marmalade chicken thighs are tender and moist with a sticky coating and make the perfect family supper.