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BOOK: Marmalade, by Elizabeth Field

Marmalade could become your new signature dish. Photo courtesy Running Press.


When Elizabeth Field was growing up, she didn’t like the bitter orange marmalade that her parents loved to slather on toast. But as an adult, she was introduced to homemade marmalade and became a convert.

Her new book, Marmalade, Sweet & Savory Spreads For A Sophisticated Taste, may inspire you to begin your own marmalade journey.

Charmingly designed and photographed, it inspires a get-together: Make a day of marmalade-making with a friend. It’s quality time together that yields jars and jars of provisions and gifts. Friends and colleagues will clamor for it.

If they tax your generosity, you can simply buy them a copy of the book:


Give a man a jar and he has marmalade for a week. Teach a man to make marmalade and you give him marmalade for a lifetime. And hopefully, there will be gift jars in it for you.

Get your copy here.

Don’t worry that fresh fruit season is waning. There are 11 citrus marmalade recipes as well as fall-winter flavors such as Double Ginger Pear and Quince Raspberry Marmalades.

And you must make lots and lots of the savory Red Onion Marmalade. It goes with sandwiches, burgers and just about every type of grilled or roasted fish, meat and poultry. There isn’t enough onion marmalade in America. It will be an unforgettable holiday gift.

The author also provides recipes for buttermilk biscuits, brown soda bread and popovers to enjoy with your marmalade; and shows you had to use the spread in main dishes such as Marmalade Roast Duck and Glazed Country Ham.


Marmalade originated some 2,000 years ago as a solid cooked quince and honey paste, the precursor of Spain’s famed membrillo, served with Manchego cheese as a popular dessert. It was on the tables of ancient Greeks and Romans.

Some time around the 10th century, the Portuguese replaced the honey with sugar. They called it marmelada after the word for quince, marmelo.

Marmelada was a luxury product and a popular gift among noble families. Sugar, produced in the subtropics, was a very expensive import until the 1800s. For example, it wasn’t until 1874 that the British government abolished the sugar tax and made “white gold” affordable to the average citizen.


They’re related, but different, styles of spreads. Check out our Jam Glossary which explains the differences among these terms and others (chutney, confiture, conserve, curd, fruit butter, gelée, fruit curd and fruit spread).

Find our favorite brands of store-bought spreads.


Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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