Cooking-A Marmalade Surplus

After making more marmalade for the January Can Jam and finding some jars from last year in the pantry, I’ve devised some ways to use it up in other recipes.  I don’t eat much jam on toast and BarBBQ Bill doesn’t care for it at all “straight”.

Egg RollsMake a dipping sauce for egg rolls or a glaze for poultry or pork.

Dump a jar of marmalade (I used the citrus marmalade with apricots, but orange works, too) into a small saucepan.  Fill the empty jar about 3/4 full with orange juice – dump that into the saucepan – then fill the empty jar about 3/4 full with chicken broth – and dump that into the saucepan.  Bring to a boil, lower the heat and simmer for 15 minutes.  Thicken it (if necessary) by mixing 1 tablespoon of cornstarch with 2 tablespoons of orange juice in a small cup (this is about how much I use for a half-pint jar.  Cut the amount down if you’re using a smaller jar).  Add the cornstarch mixture to the sauce and return to a boil until it gets clear and thickens.

I added some juice from a jar of pickled ginger and a dash of soy sauce.  Chili paste works too if you want a little heat.  Or Dijon mustard or honey mustard.  Feel free to experiment!

Marmalade BreadAnother favorite – make a marmalade quick bread.

Mix the wet ingredients together.

Whisk the wet ingredients together:

  • 1 egg
  • 3/4 cup citrus juice (I usually use orange, but a little grapefruit and/or lemon and/or lime mixed with it works, too, depending on your marmalade flavor)
  • 1/4 cup applesauce, unsweetened
  • 1 cup (one 1/2 pint jar) marmalade

Sift the dry ingredients together.Sift together the dry ingredients:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

For some additional spice, I added 1/2 tablespoon of cinnamon – I like orange and cinnamon together.  You can use anise, cardamom, cloves, ginger, or whatever sounds good with the marmalade flavor you’re using (adjust the 1/2 tablespoon measurement based on the spice you are using.  For instance, cloves can be a bit overpowering).  Or leave it out.

Add nuts and citrus zest.Add 1 cup of chopped nuts (I used walnuts) and, if you want, some zest from whatever type of citrus you have.  Stir that around so the nuts get coated with flour.

Add the wet ingredients to the dry ingredients, stirring just until everything is moistened.

Turn batter into a greased 9×5x3-inch loaf pan. Bake at 350° for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

You can also glaze the bread with more marmalade – take the loaf out of the pan and put it on a cookie sheet.  Spread about a 1/4 cup marmalade over the top and put it back in the oven for a minute or two, until it melts.

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4 Responses to “Cooking-A Marmalade Surplus”

  1. Jamie Says:

    Thanks for the great ideas! I’ve been a little worried about what I was going to do with all the jams from the Can Jam!!

  2. Gramma Greenjeans Says:

    I know EXACTLY what you mean :-)

  3. Daisy Mae Says:

    Just tried this marmalade bread recipe yesterday. Might sound a bit odd – but I used a jar of red bell pepper jam and a jar of pear jam. Two flavors that I would never eat on my own – they were gifts. The bread came out pretty good. Though I’m sure it would be a lot better with jam flavors I actually like!

    I’m now kind of inspired to try other combinations. I’m thinking of using up some mint jelly by subbing the jelly for the sugar in my double chocolate bread recipe.

  4. Gramma Greenjeans Says:

    Doesn’t sound odd at all to me – I think that’s very creative, especially the mint jelly with chocolate.

    I use jelly in place of sugar a lot (like in my peach cobbler recipe).

    Have fun with it!