Exquisite August 16

FOODJAMS
Marmalade
Match Ups
Tangy and citrusy marmalade can be used as both a
jam and marinade ingredient
BY SUSANNA PING
Marmalade has a refreshing orange colour that can brighten your
day but its unique citrus notes balanced with sweetness makes
a wonderful accompaniment to toast and butter, as well as
ingredient in sauces, marinades and dressings.
With its sour, sweet, bitter flavours of citrus, marmalade easily cuts the richness
of heavy breakfasts such as bacon and eggs, hefty omelettes, cheese dishes,
creamy coffees and butter slathered toasts.
Marmalade is basically a fruit preserve made from the juice and peel of
citrus fruits boiled with sugar and water. You can make marmalade with any
fruit in the citrus family including orange, lemon, lime, grapefruit, kumquat,
mandarins, tangerines and bergamots. You can also combine any of these
citrus fruits to make a blended marmalade such as lemon lime marmalade or
tangerine kumquat marmalade.
The main element that distinguishes marmalade from jam is its fruit peel. Hold
up a jar of marmalade to the light and you will see strips of citrus peel. There is
thick cut peel, medium cut peel and fine cut peel. There are even marmalades
minus the peel. Many people like the thick cut peel because of its extra bite
and the greater bitterness it lends to the flavour. Marmalade beginners and
children prefer fine cut marmalade.
TYPES TO CONSIDER
Thick cut - the peel is cut into thick pieces for a tangy, bitter
flavour
Thin cut - the peel is shredded fine for a softer flavour and
texture
Medium cut - between thick and fine, it has a balance of
textures and flavours that is not too bitter
Flavoured - natural flavourings can be added to marmalade
such as whiskey, orange liqueur, ginger, cinnamon
Vintage - this marmalade is left to mature for a lenghth of time
for richer, deeper flavours
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