191 marmalade recipes

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Packed with orange flavor, slight sweet works perfectly on zucchini bread or on a bagel.

Kiwi lime marmalade made in the microwave in just 10 minutes. Fresh kiwi, lime zest, lime juice, and sugar cook down into a bright, tangy spread. No canning required.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Nectarine-orange marmalade simmers ground nectarines and oranges with sugar into a glossy, peel-flecked spread. A small-batch summer preserve that yields four half-pints of bright, fragrant jam.

Marmalade biscuit squares with orange marmalade and butter baked under a Bisquick biscuit dough, then flipped upside down. A sticky-sweet treat in 30 minutes.

Sherry-marinated chicken breasts baked until juicy, then topped with a sweet-tangy red onion marmalade made with red wine, vinegar, and honey. Low-fat, elegant, and bursting with caramelized flavor.

One-bowl orange marmalade tube cake with warm spices, chopped walnuts, and a hint of lemon. A bittersweet British-style tea cake that dusts clean from a vanilla-wafer-lined pan.

Old-fashioned eggplant marmalade with cinnamon, nutmeg, and lemon cooked to a thick, spiced preserve. A unique canning project that turns eggplant into something like fig jam.

Pheasant breast baked in a cinnamon-orange marmalade sauce with orange liqueur, topped with grapes, orange sections, and toasted almonds. An elegant game bird dinner.

Lemon apple marmalade made with just four ingredients: lemons, Granny Smith apples, water, and sugar. No added pectin needed since the apples provide natural pectin.

Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that's tart, bright, and far from anything store-bought.

Orange marmalade nut bread with chopped pecans or walnuts and fresh orange zest. A citrusy quick bread served sliced with softened cream cheese.

Old-fashioned orange marmalade made from scratch with just oranges, sugar, lemon juice, and water. No pectin needed, slow-simmered for 3 hours until naturally set.