Meyer lemons, Moro orange, kumquats, grapefruits and mandarins make up this list of refreshing marmalade and conserve recipes.
If you're a fan of rhubarb, wait until you taste what a hit of orange and lemon can do to this
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This chunky mix of oranges, lemon, apricots and plums bursts with flavour.
This glossy, spiced conserve is particularly good with creamy blue cheese and old Cheddar. It's also a mouthwatering topping for ice cream.
Thick with chunks of fruit, this is a pleasing spread for scones or English muffins.
Orange, clementine, grapefruit, lime and lemon combine into a wonderfully fresh and citrusy wake-up.
Ginger complements the bitterness of grapefruit in this preserve that has lots of chunky peel.
Here is the perfect-size batch of our often-requested classic, with its robust orange flavour. You won't believe how easy it is to put this homemade treat on your table.
Kumquats look like tiny oval oranges, and have edible golden orange rind and tart dry flesh. They are often used in marmalades with juice from other citrus fruit.
Meyer lemons aren't interchangeable with other lemons. If you can't find them, check out our Lemon Shred Marmalade recipe at www.canadianliving.com.
Rhubarb is a subtle background flavour in this grapefruit marmalade. Using forced rhubarb (available in late January through March) gives this spread its pink hue.
On the gift tag, suggest pairing this savoury marmalade with meats, such as pork, lamb or beef. Or serve with crackers and a creamy cheese. You need a mandoline to get paper-thin slices of onion.
Seville oranges make the finest marmalade and are the only oranges to produce a clear jelly around shreds of refreshingly bitter peel. Since Sevilles are available for such a short time, make this large batch to last throughout the year.
For the best marmalade with attractive shreds, look for fruit with thick skins. Members of the sweet mandarin family include clementines, satsuma, honey, royal and any others under the tangerine name.
Straining the juice and using only the rind produces a crystal clear jelly with elegant fine shreds.
This amber marmalade has a bittersweet flavour that's delicious spread over warm buttery croissants.
Moro oranges (also known as blood oranges) have a sweet berry flavour and luscious deep red juice. Look for the reddest-skinned Moro oranges for the best colour.
Carrots add a new dimension of flavour to familiar marmalade – not to mention vibrancy. Now that's orange!
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