'marmalade' on Serious Eats

Preserved: Meyer Lemon Marmalade

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

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

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: Vanilla-Orange Marmalade

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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