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.
See all recipes for marmalade (3)
Thick-cut marmalade is considered superior to marmalades without peel, but it is a question of personal taste.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).