I always have a jar of marmalade on the pantry shelf or in the fridge. Sometimes I buy British marmalade, which is stiffer than most, or a reduced sugar product. Orange marmalade may be used in so many ways.
To add freshness to beef or pork stir-fry, add two tablespoons to the sauce. This sweet, tangy addition makes cooked carrots taste special. Marmalade may also be added to whipped cream and used as a dessert topping. The topping tastes good on chocolate cake and angel food cake.
Years ago, when I had more time and wasn't a caregiver, I made my own marmalade. I started with canned rind made with Sevilla oranges. Then I followed the recipe on the label. In my mind, there's nothing like homemade jelly, jam, and marmalade. I tied bows onto the jars and gave marmalade to family members at Christmas time.
If you use a commercial product for baking, be careful about the kind of marmalade you use. Reduced sugar and sugar-free products tend to sink in baked goods. The high-sugar variety tends to stay where it is placed. What's the difference between jelly, jam, preserves, and spread?
Jelly is made with fruit juice, sugar, and pectin. Jam is made with whole or cut fruit, sugar, and pectin. Some jams, however, depending on the recipe, thicken just with sugar.) Preserves are made with crushed fruit, such as strawberries, fruit syrup, and pectin, and is usually thinner than jam. And spread is made with fruit syrup, or a mixture of syrups, and pectin.
When you add jam to a recipe you are adding sweetness and flavor, so the amount of granulated sugar may have to be reduced. You may enjoy this recipe for Sweet Marmalade Biscuits with Orange Glaze. The biscuits may be eaten warm from the oven or frozen for future use.
2 reduced fat baking mix (or regular)
1/4 cup granulated sugar
1/3 cup spreadable butter with canola oil
2/3 cup skim milk
1 teaspoon orange extract
1/2 cup orange marmalade
1/2 cup powdered sugar
1 tablespoon orange juice
1/4 teaspoon pure vanilla extract
1. Heat oven to 450 degrees. Line 2 muffin pans with paper cups.
2. In a batter bowl, combine baking mix, sugar, and spreadable butter. Work with back of spoon until dough becomes crumbly.
3. Measure milk in glass measuring cup and add orange extract. Drizzle milk into flour mixture and stir until dough forms.
4. Beat dough 15 times with spoon.
5. Put a tablespoon of dough into each muffin cup. Spread dough to edge of cup if necessary.
6. Top each biscuit with 1 teaspoon of marmalade.
7. Set muffin pans on middle oven rack and bake 10-15 minutes, or until edges start to brown.
8. Combine powdered sugar, orange juice, and vanilla extract in a small bowl. Coat each biscuit with a little frosting. Makes 1 dozen.
This recipe also works with strawberry, raspberry, blueberry jam. Instead of orange extract, add lemon extract to the batter. Kids who are interested in cooking will enjoy this easy recipe.