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Entries tagged with 'marmalade'

Preserved: Cara Cara Orange Marmalade and Marmalade Blondies

Preserved Lucy Baker Post a comment

This Cara Cara orange marmalade is all about comfort. (Can marmalade be a comfort food? I sure think so!) Tangy chunks of peel, a whiff of honey, and a hint of spice from my secret ingredient, herbal tea, offset the sweet flesh of the oranges. More

Preserved: Tequila Sunrise Marmalade with Orange and Pomegranate

Preserved Stephanie Stiavetti 2 comments

I like sweet-tart jams, and this marmalade is one of the best I've tried. Tart orange accepts a sweet hug from bright-red pomegranate, and the whole thing is given a nice, boozy kiss from the addition of a touch of tequila. More

Preserved: Halloween Orange Marmalade with Black Sesame Seeds

Stephanie Stiavetti Post a comment

The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds. More

Preserved: Meyer Lemon Marmalade

Preserved Lucy Baker 3 comments

This simple Meyer lemon marmalade showcases the fruit's bold, bright flavor, and it's the ideal topping for blueberry muffins or cornbread. Sometimes, I can be a lazy eater. Picking the meat out of Maryland crabs can be such a bother. Ditto for stripping every last bite off a Buffalo chicken wing. But when it comes to seeding a Meyer lemon (which can contain up to 10 seeds), I believe it's well worth the effort. More

Preserved: Honey-Tangerine Marmalade

Preserved Lucy Baker 1 comment

As you may have noticed, I've been making a lot of marmalades recently. That's for two reasons. First, it's peak citrus season, and the markets are filled with gorgeous blood oranges, ruby red grapefruits, and tart lemons. Second, nothing brightens up a chilly winter morning quite like a slice of toast (or better yet, a biscuit) slathered with sunny, tart marmalade. This honey-tangerine version is no exception. More

Preserved: Blood Orange Beaujolais Marmalade

Preserved Lucy Baker 1 comment

Every winter I look forward to the arrival of blood oranges at the market. This year I was rather impatient, popping in to my favorite produce place every few days to ask, "Are they here yet?" You see, I've been itching to make blood orange marmalade for months now, and I was beginning to worry it might not happen. But then this week, finally, there they were. More

Preserved: Grapefruit Marmalade

Preserved Lucy Baker Post a comment

This grapefruit marmalade, inspired by my dad's annual juice craze, embodies everything I love best about freshly squeezed juice: the tiny bits of pulp; the citrusy aroma; and the clean, fresh flavor. More

Preserved: Lemon Ginger Marmalade

Preserved Lucy Baker 4 comments

Swapping lemons for more traditional oranges in this marmalade results in a spread that is exceptionally tart, zippy, and bursting with citrus flavor. Fresh and crystallized ginger add extra spice and zing. More

Preserved: Vanilla-Orange Marmalade

Preserved Lucy Baker 3 comments

I'm obsessed with making jam. But in the winter, the fruit selection at most supermarkets is limited. Oranges are just about the only thing in season. Homemade marmalade is bright, sweet, and bursting with citrus flavor. It tastes like the juiciest orange you ever ate, only slathered over buttered bread. Yum. More

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