I have a weakness for sweet preserves but then again, this probably is no surprise since I have been writing mostly about sweets. I grew up in Malaysia and we always just had store bought jam.
I didn’t realize how amazingly good fresh jams and jellies could be until I went to college in Oregon and tasted homemade strawberry jam for the first time.
My all time favorite preserve though is orange marmalade. I love everything about it, the color, texture, smell and taste.
I visited Seville, Spain years ago and one of my favorite memories about that gorgeous city are the wonderful orange tree lined streets. The aromatic fragrance from the trees coupled with the Moorish architecture makes it one of the most beautiful cities I have ever visited.
“Sevillano” oranges have a high pectin content which helps jams set properly, so they are ideal for making marmalade.
I am a purist and my favorite way of eating marmalade is on toast. I still dream about that fresh marmalade that the hotel in Seville served for breakfast.
My other favorite method is to use it in brie en croute. Here is an easy recipe and I always substitute marmalade for the apricot preserves to great reviews. Enjoy!