A recipe for a Christmas marmalade found on godt.no
This marmalade is a delicious accessory for flavourfull cheeses.
Why not give a friend a jar for Christmas?
Category Archives: Marmalade
Raw Citrus Marmalade / Rå Sitrusmarmelade
A recipe found in “Sylting og Dypfrysing” (Conserving and Deep Freezing) published by Hjemmets kokebokklubb in 1981
Use citrus fruit with as thin peel as possible and do not make a larger portion than you can use up in a reasonable amount of time. Store the marmalade in the refrigerator.
Pork Chops with Red Onion Marmalade / Koteletter med Rødløksmarmelade
A juicy pork chops recipe found on aperitif.no
Pear Marmalade with Saffron and Chili / Pæremarmelade med Safran og Chili
An exiting way to preserve pears found on frukt.no
A yummy and slightly different marmalade with pear, saffron and chili. The marmalade goes great with fried meat and it makes a delicious sandwich spread.
Moroccan Crumpets with Clementine Marmalade / Marokkanske Crumpets med Klementinmarmelade
Three recipes found on sbs.com.au
Shane Delia on “Shane Delia’s Moorish Spice Journey” writes: “My version of the traditional Moroccan crumpet is crisper and airier, yet denser at the same time. The addition of a little semolina in the batter and on the base of the rings is the secret to a crisp crumpet. The clementine marmalade is lovely, especially with the earthy touch of saffron, but you can serve these with whatever jam you like.”
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Seville Oranges
Seville orange, Bitter orange, sour orange, bigarade orange, or marmalade orange refers to a citrus tree (Citrus × aurantium) and its fruit.
It is a hybrid between Citrus maxima (pomelo) and Citrus reticulata (mandarin). Many varieties of bitter orange are used for their essential oil, and are found in perfume, used as a flavoring or as a solvent. The Seville orange variety is used in the production of marmalade.
Bitter orange is also employed in herbal medicine as a stimulant and appetite suppressant, due to its active ingredient, synephrine.Bitter orange supplements have been linked to a number of serious side effects and deaths, and consumer groups advocate that people avoid using the fruit medically.
Seville orange (or bigarade) is a widely known, particularly tart orange which is now grown throughout the Mediterranean region. It has a thick, dimpled skin, and is prized for making marmalade, being higher in pectin than the sweet orange, and therefore giving a better set and a higher yield. It is also used in compotes and for orange-flavored liqueurs. Once a year, oranges of this variety are collected from trees in Seville and shipped to Britain to be used in marmalade. However, the fruit is rarely consumed locally in Andalusia
Text from Wikipedia
The Ultimate Traditional Seville Orange Marmalade / Den Ultimate Tradisjonelle Sevilla Appelsinmarmelade
A classic recipe found on about.com/food/
A jar of orange marmalade always takes center stage at any breakfast table and homemade marmalade, though time consuming, is quite easy to make as you can see in this marmalade recipe.
There are endless varieties of Marmalade. How thickly you slice the peel depends on how you like it, just remember if cut too thin it will dissolve in the boiling liquid.
Use only granulated sugar for marmalade making. You do not need jam sugar as the oranges provide more than enough pectin for setting the marmalade.
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Marmalade – Facts and History
The name Marmalade comes from the Portuguese word Marmelos, a quince paste similar in texture to an orange spread popular long before the commercialisation of marmalade in the late 18th century.
Despite the belief that marmalade was ‘invented’ in Scotland by James Keiller and his wife it was not – though due thanks must go to the Keiller who are generally credited with making the delicious breakfast preserve commercially available. The romantic notion of James Keiller discovering a cargo of bitter oranges being sold cheaply which his wife then turned into jam has long been outed considering the existence of recipes for similar ‘jams’ dating back to the 1500s.
According to food historian Ivan Day, one of the earliest known recipe for for a Marmelet of Oranges (close to what we know as marmalade today) comes from the recipe book of Eliza Cholmondeley around 1677.
Types of Orange Marmalade
There are endless varieties of Marmalade and arguments abound at the breakfast table to personal preferences. Amongst the most popular are:
Thick Cut – the orange peel in the jelly is cut into thick chunks creating a tangy bitter flavor.
Thin Cut – the orange peel is shredded finely resulting in a softer flavor and texture.
Flavored – endless varieties with added flavors; whisky, Grand Marnier, ginger, or a mixture of citrus fruits.
Vintage – marmalade left to mature for a denser, richer flavor.
Black – made by the adding of brown sugar or black molasses.
Making Marmalade
The bitter oranges needed for making true marmalade are only available in late-winter to early spring. Seville orange pulp is also available year-round in cans which it does make a good marmalade, though frowned on by purists.
Text from about.com/food
Read more here: A Comprehensive History of Marmalade from the World Marmalade Awards.
Orange Blossoms / Appelsinblomst
Nice marmalade filled buns found on melk.no
Marmalade is fine filling for buns. Here the dough is shaped like a flower. The buns are well suitable for freezing.
Recipe in English – 
Oppskrift på norsk
Recipe posted at:
Related articles
- London Food History: Chelsea Buns (londonist.com)
- 10 Delicious Ways to Use Marmalade Any Time (englishlakes.co.uk)
- Hot Cross Buns! Because….why? (ask.metafilter.com)
RecipeReminiscing 