How marmalade’s bittersweet legacy is winning over new taste buds

Marmalade, a citrus-based spread with a bittersweet taste, has a long history dating back to the 16th century. Originally made with quince, it later shifted to oranges and became particularly popular in Dundee, Scotland. Today, this versatile preserve is enjoyed in many ways beyond just toast.

Traditionally, marmalade was crafted from bitter Seville oranges, but modern versions now use a variety of citrus fruits. The process involves simmering the fruits, finely slicing the rind, and combining it with sugar and liquid in a 1:1:1 ratio. This creates a jelly-like texture with suspended peel, setting it apart from jams and preserves.

Marmalade Grove, a small-batch producer, experiments with different citrus, including Pixie tangerines, Meyer lemons, and Cara Cara oranges. While its popularity has dipped in the UK, the spread is gaining traction in the US. Beyond breakfast, it can be used in yogurt, salad dressings, cocktails, meat glazes, or even to moisten cakes. The preserve’s unique bittersweet flavour comes from the balance of fruit, sugar, and peel. Unlike other spreads, marmalade retains the citrus rind, giving it a distinctive texture and taste.

Marmalade remains a flexible ingredient in both sweet and savoury dishes. Its growing popularity in the US contrasts with declining sales in the UK. Whether spread on toast or used in cooking, its tangy, citrus-rich profile continues to appeal to new audiences.