While other fruit spreads are often sugar-forward, marmalade has a lovely balance thanks to the bitterness from the citrus peel. Whereas jams and jellies are cooked for relatively long periods of ...

The water should cover the fruit so a narrow pan is probably best ... as much of the thick juices as possible as this helps the marmalade to set. Slice the peel to whatever size you would like ...

This marmalade combines a spirit of your choice with grapefruits, lemons and oranges. For best flavour select a good quality spirit. Juice the fruit and pour the juice into a large, lidded pan ...

it was the site of one of the country’s great fruit markets. 7. Fortnum & Mason, which stocks London’s widest range of marmalades, originally sold it in tins, rather than jars. Today, it stocks ...

The bitter Seville oranges, imported from Spain, proved to be the perfect fruit for marmalade – their sharpness offset by sugar created a balance that captured the British palate. Legend credits ...

Boutry’s Apricot-Orange Negroni pairs the flavors present in Suze with store-bought apricot jam and orange marmalade. The preserves give this drink richness and a cooked-fruit flavor that helps ...