Marmalades

Marmalades are fruit preserves, typically citrus-based, made from the pulp and rind of the fruit, cooked with sugar and water to a jelly-like consistency. Often, the process involves a balance of sweet and bitter flavors. Variations exist, sometimes including other fruits or ingredients like ginger or spices. The name itself often refers to the specific type of preserve associated with oranges, but the term can broadly encompass other citrus combinations. Proper marmalade making requires careful control of the cooking process to achieve the desired set and clarity, producing a spread used often on toast or incorporated into recipes.

Marmalades meaning with examples

• The traditional English breakfast always included a dollop of marmalade on toast, providing a zesty start to the day. Its slightly bitter flavour cut through the richness of butter. She preferred Seville orange marmalade, known for its pronounced bitterness and thick, chewy rind. This kind of marmalade made it a favourite amongst others.
• The chef was renowned for his unique marmalade recipes, experimenting with unusual citrus fruits like yuzu and blood oranges. These inventive versions added a refreshing element to the afternoon teas and other baked goods on their menu. These unusual concoctions were usually bought from afar. Other chefs would marvel at the complex creations.
• She discovered a small artisan shop that sold homemade marmalades in several seasonal flavours, the best being the dark rich grapefruit marmalade. The shop also sold marmalades made by a special production line. She bought a jar of the rich orange marmalade for her breakfast.
• During the festive season, many families incorporate marmalade into their holiday recipes, using it to glaze hams or add a layer of flavour to pastries. The complex balance of sweetness and bitterness adds a new dimension to meals and desserts. Everyone in the neighbourhood looked forward to her annual baked goods.