Making Marmalade and Ways to Use It
Making marmalade isn’t hard and this small-scale recipe uses up the last few bits of citrus in the fruit bowl. You can easily store it in the fridge for a few months or double the recipe to make a bigger batch, heat process it and store it in the pantry for years. We’ve also included our top tips on how to use marmalade in recipes that aren’t just toast!
Makes 2 x 300 ml jars
- 500g citrus (approx. 2 oranges or 3 lemons or 5 limes or a combination)
- 1.5 L water
- 1 tablespoon whole dried spices or a generous sprig of woody herbs (see flavour ideas below)
- 300g sugar
- Oranges and warm spices: allspice, star anise, peppercorns, cinnamon, clove
- Lemons and earthy herbs: rosemary, bay leaves, thyme, lemon myrtle
- Lime and zingy flavours: fresh or ground ginger, cardamom, pinch of chilli
- Grapefruit and aromatics: juniper, peppercorns, fennel seeds
Wash and dry citrus then cut in half and juice. Flatten each half onto the bench with the palm of your hand and thinly slice the rind into matchsticks.
Put the rind, citrus juice, water and spices or herbs into a good sized wide-mouthed saucepan or jam pot. Simmer over low heat until citrus skin is soft and translucent. Make sure the strips are tender but not completely mushy. About 1 to 1.5 hours. The liquid should have reduced by about a third.
Turn off the heat and slowly stir in the sugar until dissolved. Then turn the heat up to medium and bring to the boil. Boil steadily, stirring every now and then until marmalade has set. See instructions for setting point here.
Taste and if you want to make a more complex flavoured marmalade, add any of the following: a tablespoon chopped fresh woody herbs, a generous pinch of salt, a splash of vinegar or ¼ cup of booze - Aperol or Campari work well.
When marmalade is ready allow to cool for 5-10 minutes and then carefully spoon into clean jars, wipe rim with clean paper towel and seal immediately. You can keep in the fridge for up to 3 months or pour into hot sterilised jars and heat process for 15 minutes and then store in the pantry for 2-5 years.
To sterilise your jars: give your jars and lids a soapy hot wash and a good rinse or put them through the dishwasher. Put jars into a low oven (110 degrees) for 15 minutes. Boil the lids for 5 minutes in a small saucepan, then let air dry.
Find tips on heat processing here.
CLARE’S STICKY MARMALADE CHICKEN WINGS
Make your marinade by combining 3 tablespoon marmalade, 4 tablespoon soy sauce, ¼ cup orange juice, 2 tablespoon Worcestershire sauce or kimchi juice, 2 tablespoons grated ginger and 1 tablespoon sesame oil. Add in a generous splash of hot sauce or a teaspoon of chilli flakes if you want it hot. Adjust to suit your taste, you’re after a nice balance of sweet and savoury. Add in 1 kg of chicken wings, drumsticks or chicken pieces with the skin on and mix to coat well. Cover and leave to marinate for at least half an hour, 2-3 hours if you can.
Preheat oven to 170 degrees. Place wings skin side up on oven tray, pour over some of the marinade and bake for 1-1 ½ hours, turning the wings over and basting them in the pan juices and excess marinade every so often. The wings are done when they look glossy, sticky and nicely caramelised. Garnish with shallots, coriander or sesame seeds if you like.
Serve with steamed rice, sautéed green and all the condiments – kimchi, chilli sambal, pickled ginger, carrots or cabbage.
GRILLED CHEESE AND MARMALADE TOASTIE
We can’t sing praises of this toastie enough. It’s like a cheese plate in a jaffle.
Spread your favourite bread with butter then heaps of marmalade, top with melty cheese and another slice of bread. Brush the outside of the bread with olive oil. Then put into the jaffle maker, sandwich press or if your hung-over, fry it in butter over medium heat in a fry pan. Eat for breakfast, lunch, dinner or a midnight snack.
This versatile salad dressing works well on cabbage slaws, bitter leaves like rocket and radicchio or pour over hot steamed brussel sprouts.
In a jar combine 2 tablespoons of apple cider vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon salt and pepper and 1-2 tablespoons of marmalade, depending how bitter it is, and shake well. Add 1.5 tablespoons extra virgin olive oil, 1 tablespoons sunflower or vegetable oil and shake again.
MARMALADE SYRUP FOR PANCAKES, FRENCH TOAST AND PUDDINGS
Make this when you’ve run out of maple syrup or want a more grown-up sauce for fancy breakfasts and desserts.
In a small saucepan, warm ¼ cup marmalade, a tablespoon or two of water and a knob of butter and whisk with a fork until runny. Add a pinch of salt if you're fancy, or for a boozy version replace the water with whiskey, bourbon or rum.