Orange Marmalade Cookies (2024)

FAQs

What do you do with orange marmalade? ›

Like many people, you might have a jar of orange marmalade in your pantry or fridge. But orange marmalade isn't just fabulous on toast or a scone, it's also a key ingredient that adds sweetness and citrus zing to chicken, ham, seafood, fruit salads, cakes, cookie bars, and more.

Pectin is key

“Mandarin marmalade is harder to make; mandarins don't have as much pectin. Lemons are really good. A lemon and ginger marmalade's a really nice one to make, lots of pectin, so that one will set easily.

It's characterized by its unique combination of sweet and tangy flavors, complemented by slightly bitter undertones. At its core, marmalade is a type of fruit preserve made from citrus fruits, such as oranges, lemons, or grapefruits.

Traditional orange marmalade with a superb flavor complete with a noticeable tartness. Pairs well with chocolate, gouda and homemade biscuits.

Marmalades contain the peel of the fruit as opposed to the whole fruit which jam is made from. Is marmalade just orange jam? No, orange jams use the entire fruit by crushing, pureeing and cooking, whereas marmalades consist of the citrus peel, (not the whole fruit).

Granulated is the go-to sugar for marmalade making. Its larger crystals will dissolve quickly and cleanly, making a clear, amber liquid that best displays your perfectly suspended peel. White granulated and the unrefined golden granulated taste quite different to each other, and it's worth experimenting.

Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.

Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves. One popular citrus fruit used in marmalade production is the bitter orange, Citrus aurantium var.

Well there is a perfectly good explanation for this (it's not that we just want our marmalade to sound fancy); jam is made using the pulp and juices of a fruit, whereas marmalade is made from citrus fruit and uses the juice and peel or rind – giving it the delicious chunky bits in it that make marmalade so tasty!

What is a substitute for orange marmalade in baking? ›

Lemon Curd: A Tangy Option

Made from fresh lemon juice, sugar, butter, and eggs, lemon curd possesses a bright and zesty flavor that can mimic the citrusy notes of orange marmalade. The creamy texture of lemon curd adds a luxurious touch to your recipes.

Preserves can be held in loose syrup, or they might be jammier in nature; and because sugar acts as a way to preserve the fruit, the name "preserves" is quite literal, indeed. Marmalade is a type of preserves made with citrus. It includes the rinds in addition to the fruit and pulp.

Tim Nind's Seville Orange and Ginger Marmalade, Dalemain Award Winner 2023. Selected from a wide variety of entries from all over the world, Tim Nind's Seville Orange and Ginger Marmalade has been crowned the winner of the 2023 Dalemain Marmalade Homemade Double Gold Award.

Adjust the cooking time: The bitterness in marmalade can come from overcooking the citrus peel. Try reducing the cooking time, or using a lower heat setting to avoid overcooking the peel. Soak the citrus peel: Soaking the citrus peel in water overnight can help to reduce the bitterness.

Marmalade is typically used as a sweet condiment for toast, biscuits, scones, croissants, and other baked goods. It can also be used as a sweet, fruity addition to cakes or in savory applications as a glaze for meats or vegetables.

Serve it with cheese: Okay, this does sort of fall in the toast category, but we love sweet, tangy marmalade on a crostini or tartine with creamy goat cheese. Drizzle it over a cake: The slight bitterness of marmalade can really complement a sweet cake.

Refrigerate the marmalade once sealed jars are opened for use. Developed at The University of Georgia, Athens.