Cookbook:Marmalade
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| Category | Condiments |
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Marmalade is a variety of fruit preserve.
Characteristics
[edit | edit source]Like other fruit preserves,[1] marmalade is made by cooking fruit down with sugar, but a few things set it apart as a distinct variety. First, chunks or slices of the fruit peel are included;[1][2][3][4] additionally, though the original marmalade was made with quince,[2][4] modern marmalade is usually made with citrus fruits,[1][5] especially orange.[1][5][6][3] Marmalade made with bitter, Seville oranges sets better than that of sweet oranges.[2]
Selection and storage
[edit | edit source]Store marmalade like other fruit preserves. If correctly canned, it can be kept at room temperature; otherwise, it should be stored in the refrigerator.
Use
[edit | edit source]Marmalade is used pretty much like other fruit preserves. It is commonly served on toast as part of a 20th century-style British breakfast spread,[3][6] but it can also be used as a glaze, sauce, or filling.[4]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.