By Dan Lepard
Try Dan Lepard's step-by-step recipe for perfect marmalade or put yours to good use in a cake, steamed pudding and ice cream. In savoury dishes, use marmalade to glaze ham, gammon, lamb or chicken pieces with a bittersweet, sticky glaze.
Medium-cut Seville orange marmalade
How to make marmalade
See all recipes for marmalade (3)
Sticky barbecue chicken wings and drumsticks
Honey and marmalade-glazed gammon joint
Chocolate fondant puddings with lime syrup and coconut custard
Homemade jaffa cakes
Moist carrot cake with coconut orange cream
Dundee cake
Christmas cake
Thick-cut marmalade is considered superior to marmalades without peel, but it is a question of personal taste.
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