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Marmalade Conspiracy

January 29, 2013

Suddenly I'm seeing marmalade everywhere. A friend sent me a jar of their homemade variety on Saturday, I stumbled on this intriguing Marmalade Cake recipe here at Epicurious, and then today I read about Nigel Slater's quest for the perfect marmalade. "It is true to say that some jam-makers become obsessed by the set of the preserves," writes Slater in the Guardian. "More important to me is a flavor balanced nicely between bitter and sweet, just the right amount and thickness of peel, and a loose, glistening texture. I am in search of a marmalade that quivers rather than bounces." Citrus is certainly the seasonal star right now, so I'm going to make a batch of marmalade with thick chunks of peel. (My last attempt was many years ago, and although the jam was delicious, it didn't thicken.) Here, a few chef and member recipes from our database. Have any variations you love? Post in the comments! Cranberry, Orange and Red Wine Marmalade Meyer Lemon Marmalade (pictured) Sunrise Marmalade Tangerine and Vanilla-Bean Marmalade Quick and Simple Kumquat Marmalade Cranberry-Lime Marmalade Homemade Marmalade (Want canning help? Our expert will help you turn out jams, jellies, and pickles like a pro.)

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