A very useful book, Elizabeth provides a very interesting combination of historical facts, recipe origins, and useful tips. As well as recipes for the preserves, there are also recipes for complete dishes. The book is broken into the following chapters:
Before you start: tips, equipment, techniques
Traditional flavours: membrillo; how marmalade got its name; quince-raspberry marmalade; aromatic orange-apple-ginger marmalade
Citrus marmalades: whole-fruit Seville orange; cut-rind Seville orange; marmalade as an aphrodisiac; dark bitter orange; sweet orange; blood orange; “in the pink” grapefruit; three-fruit; shredded lemon; Meyer lemon, ginger and mint; kumquat and Earl Grey tea; tangerine and vanilla; the rise of the British breakfast
Other fruit: rhubarb; double-ginger pear; peach and orange; orange-pomegranate; cherry
Exotic: passion fruit; bitter orange, rose water and almond; coconut; yes; banana; marmalade mixology
Savory (sic): summer tomato; red onion; the perfect slice of toast; tomatillo-chile; marmalade in literature
Savoury: orange-barbequeud pork belly; duck à l’orange marmalade; Mexican steak with frilled vegetables and tomatillo-chile marmalade; curried chicken salad; marmalade-braised lamb shanks; carnitas with pico de gallo; meatloaf with red onion marmalade glaze; glazed country ham; Chinese vegetable dumplings with marmalade dipping sauce
Sweet marmalade dishes: marmalade tart; steamed marmalade pudding with orange-blossom cream; marmalade ice-cream marmalade meringue with foamy sauce; sorta de grin de notte; upside-down gingerbread; fresh berries with marmalade cream; schnecken; rugelach with cherry marmalade and chocolate drive; marmalade drops
Breads: baked boxy; brown soda bread; buttermilk biscuits; oatmeal scones; crumpets; marmalade sandwiches popovers; focaccia
I found this to be a wide-reaching and interesting guide to marmalade making.
You can get your copy here >
