Marmalade Is Suddenly Everywhere—Here's How to Use It Beyond Toast

There is no Paddington Bear without marmalade, which he famously eats in sandwiches and keeps in his hat or his suitcase "in case of emergencies." A British breakfast staple, marmalade is a citrus spread with a fascinating history. You might have encountered it beside the toast rack as you waited for your full English, but there’s much more to marmalade than that. Fans use it for savory dishes, home baking, even cocktails and vinaigrettes. It’s bright tasting, a touch of sunshine in the winter months when things are cold and grey—and it’s riding a wave of popularity stateside as we finally learn to appreciate its sweet, sometimes bitter taste.

What Is Marmalade?

"Marmalade first appears in the 16th century as a solid set preserve made with long-cooked quince (what we'd think of as membrillo now), says food writer and preserving expert Marisa McClennan. By a century later, a smooth-ish version made with oranges started to appear in cookery books. While records indicate it originated in the Iberian Peninsula, McClennan says that marmalade is associated with the British Isles because, in Dundee, Scotland, it was transformed from a thick-set paste to a jelly with bits of peel suspended within. She explains, "One of the benefits of this transition was that the jelly method used more water, meaning that the well-traveled oranges would stretch further." Important, since citrus was then imported from Spain, as it still is today.

How Today's Marmalade Is Different From Fruit Jam or Preserves

Marmalade differs from jams and preserves because it is both a jelly and a whole-fruit spread, says McClennan. Marmalade is a jelly in which bits of long-cooked citrus rind are suspended. Depending on the variety of marmalade, the rind can be cut into thick pieces or into tiny shreds. 

Traditionally, marmalade was made from bitter Seville oranges, but it can be made from any citrus. Peter Karpushin, citrus farmer and founder of Marmalade Grove, maker of small-batch, handcrafted marmalades, offers marmalade made from Pixie tangerines, Meyer lemons, Cara Cara oranges, and Ruby Valencia oranges. He says, "None of these were traditional marmalade citrus fruits, but when we made the first recipes, they turned out to be incredible and unique. Since then, we've added new flavors, using fruit we purchase from neighbors like Oroblanco grapefruit and Navel oranges." 

Marmalade Grove's marmalade was born out of necessity. During the pandemic, Karpushin couldn't sell his crop. "We had over 200,000 pounds of fruit on our 30-acre citrus farm," he says. They wanted to preserve their fruit from going to waste. It turned out to be a blessing in disguise. "We're an independent farm now, and our dream is to continue to introduce our customers to our preserved pleasures from paradise." He plans to expand the line to include marmalades made from other citrus grown in Ojai, including Kishu, yuzu, and sweet limes.

Related Stories

Why Tupelo Honey Is the Most Coveted—and Expensive—Honey in America

How to Turn Any Fruit Into Jam In 45 Minutes—No Canning Required

Marmalade's Comeback 

 While it was once found on every breakfast table in the U.K., marmalade consumption has been declining there since the 1960s. Stateside things are different; marmalade is seeing steady growth in the United States, according to Cognitive Market Research. They say the global orange marmalade market will expand at a compound annual growth rate (CAGR) of 5.3 percent from 2023 to 2030. That growth might accelerate now that Megan Markle is selling an orange marmalade as part of her As Ever line.

How to Use Marmalade 

Marmalade is traditionally enjoyed on buttered toast, and there’s nothing wrong with that classic breakfast pairing, but don’t stop there because marmalade is an incredibly versatile ingredient. Karpushin likes marmalade at the bottom of a glass with Greek yogurt on top, but notes his company's marmalades also make gorgeous salad dressings or simple syrup supplements for cocktails. 

McClennan says marmalade is a useful pantry ingredient. She uses it to glaze roast chicken legs, a pork tenderloin, or seitan. It also makes a great pan sauce. And, McClennan adds, "Marmalade is delicious thinned out and brushed onto layer cakes to keep them moist. And it's such a great instant tea when you're down with a cold. Just add a spoonful to a mug and pour hot water over. Stir and enjoy!" Surely Paddington would approve.

Making Your Own Marmalade 

Beyond buying an old-school British marmalade or a new wave small-batch version, why not try making your own? "Marmalade is a really good project for the home preserver because citrus comes into season during a time of the year when there isn't much else that is in season,” says McClennan. It's a good project to scratch a canning itch when there isn't much else available. For beginners, McClennan recommends using a small-batch recipe, and she notes that some recipes, like our Tangerine Marmalade, call for only two ingredients: tangerines and sugar. Making marmalade starts by simmering the fruit until it is soft and tender. "I find that it's easier to work with once it's been cooked before you try to slice the rind into ribbons, says McClennan. She uses a 1:1:1 ratio: one part citrus, one part sugar, and one part cooking liquid.