45 marmalade recipes

Apricot marmalade made from dried apricots soaked overnight, simmered to a smooth pulp, then cooked with sugar and cinnamon. A four-ingredient classic preserve with a deep amber color.

Fig marmalade pairs ripe summer figs with chopped oranges and tender lemon slices for a glossy, jewel-toned preserve. Just four ingredients, no added pectin needed. Spreads beautifully on toast, brilliant on a cheese board.

Old-fashioned orange marmalade simmers thin-sliced unpeeled oranges and lemons in water for 24 hours, then boils with sugar in small batches for sparkling jellied preserves. Heritage British-style recipe.

When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.

Rangpur lime marmalade preserves whole rangpur limes and lemons in a small-batch sugar syrup over two overnight rests, sealed in jars with paraffin. Old-fashioned canning recipe.

Traditional English orange marmalade with oranges, grapefruit, and lemon. Bittersweet citrus preserve, perfect on toast or scones. Three-citrus old-world recipe.

Orange, grapefruit, and lime marmalade: a bittersweet three-citrus preserve with fine ribbons of peel suspended in a glossy set, brightened with a splash of Cointreau. Homemade for the toast lovers.

Old-fashioned peach conserve with whole oranges, sugar, and maraschino cherries cooked down to a chunky, citrusy marmalade. Spread on toast or scones for a sun-bright burst of summer.

Strawberry-pineapple marmalade simmers fresh strawberries, chopped pineapple, and orange pulp with sugar into a glossy, fragrant tropical preserve. Water-bath canned for shelf-stable summer flavor.

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.

A perfect marriage of the two--a most delightful, fruity, tropical jam with a citrusy tang.

Spicy blueberry citrus marmalade simmers orange, lemon, and lime rinds with fresh blueberries, sugar, and a kick of crushed red pepper into a sweet-tart-spicy preserve. Made for canning and gifting.

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

Old-fashioned orange lemon marmalade with whole fruit, water, and sugar. The traditional 3-day method that yields a glossy, bittersweet preserve perfect for toast.

Use your leftover grilled pork tenderloin and onion marmalade to make this delicious and filling sandwich within no time.