Why use one whole orange and two peeled oranges in marmalade?

You need enough juice for the sugar to bind and form a syrupy texture. The right amount of zest adds essential oils that make marmalades aromatic and delicious, with a surprising texture. However, too much zest, especially from the whole orange, can make the jam bitter.

Why is vanilla extract added to marmalade?

Vanilla's natural sweetness balances the acidic nature of the orange, creating an almost orange creamsicle-like feel. It's optional, so if you don't have it, no worries!

Why is salt added to marmalade, a sweet treat?

Salt is a natural flavor enhancer. The right amount brings out the natural flavors of the food without altering their quality. Too much salt can turn it into a savory treat, but just enough will make the citrus shine.

Why cook marmalade in the microwave?

Microwaving cooks faster, preserves colors, reduces nutrient deterioration, and allows the jam to taste still like fresh fruit, rather than cooked.

Why should the power level be reduced when making marmalade?

Microwaves cook fast, sometimes too fast. The orange skin needs time to soften, and needs moisture to cook without burning. Cooking at full power might burn the jam and keep the skin tough and pithy. Sometimes, even for microwaves, low and slow is the right approach.

How long can marmalade be kept?

Refrigerate marmalade in an airtight container for up to 30 days.

What are the different ways to use marmalade?

Enjoy marmalade on toast, pancakes, oatmeal, as part of a cheese plate, on rice pudding, in a ham sandwich, or brushed over chicken drumsticks for a sticky glaze.