Marmalade

In British usage, marmalade usually means a preserve made from citrus fruit, especially oranges, with peel suspended in a clear, set gel. The peel gives it its characteristic bittersweet flavour.

Soften the sliced peel and fruit in water until tender before adding the sugar; once the sugar is in, stir until it dissolves, then boil briskly until the setting point. A cold plate test is useful: a drop should wrinkle when pushed after chilling for a minute.

Put a small plate in the freezer before you start testing. Drop a little hot marmalade on it, wait about a minute, then push it with your finger; if the surface wrinkles, take the pan off the heat.

Keep the jar tightly closed in the fridge and use a clean, dry spoon each time. Follow the storage guidance on the jar, and discard it if you see mould or notice an unusual smell.

Try it with porridge, yoghurt or a cheese board; its bitter-sweet citrus flavour works particularly well with mature cheddar. It can also glaze ham or add a sharp note to cakes and sauces.

Yes: use it as a one-for-one swap in cakes and tray bakes when you want a citrus flavour and bits of peel. For a smooth filling, warm it gently and press it through a sieve first.

Traditionally, marmalade contains citrus peel, while orange jam is usually made from the fruit without the same prominent strips of peel. The names can overlap on jars, so the ingredient list shows what texture and fruit to expect.

Marmalade is a sweet preserve: a 15 g spoonful contains 10 g of sugars. It is usually used as a thin spread or a small recipe ingredient rather than eaten by the bowlful.