Recipes Using Marmalade

This fruit spread is delicious on bread and toast, and can be used for a variety of recipes. This page contains recipes using marmalade.

July 11, 2006 Flag

Any ideas for using orange marmalade? I bought a pint jar of orange marmalade for a specific recipe which we decided we didn't like. I don't really care for marmalade on toast, biscuits, etc. so I wondered if there's other ways I can use it? I haven't tried it on the kids yet and they might like it on toast but if they don't I'd hate for it to go to waste.

Thanks for any recommendations and recipes.

Debbie from IL

July 13, 20060 found this helpful

Marmalade makes a terrific glaze for ham, or you can warm it and pour it over cut up fresh fruit for a nice compote.

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July 13, 20060 found this helpful

There is a recipe for a Marmalade Cake on this web site that sounds great ... /issues/pagemaker.cgi?1152714327.txt

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July 14, 20060 found this helpful

Marmalade makes a great glaze for baked chicken.

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July 14, 20060 found this helpful

Go to and type in

orange marmalade, there's recipes for cakes,

cookies, muffins etc.

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July 14, 20060 found this helpful

April 13, 2009 Flag


  • 8 oz. self-raising flour
  • 4 oz. sugar
  • 4 oz. margarine (or apricot jam)
  • 4 oz. marmalade
  • 2 eggs beaten with 4 Tbsp. milk


Preheat oven to 350 degrees F (180 degrees C). Beat margarine and sugar till creamy. Add marmalade then add other ingredients alternately.

Put in greased or floured 1lb loaf tin. (I use non stick cake tin liners which makes it easy to remove cake, too!) 1.25 hours (less in convection oven)

Source: Might have been a Bero cookbook recipe but I can't remember!

By Skinnyjinny from Scotland

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August 28, 2007 Flag
0 found this helpful


  • 2 Tbsp. butter, softened
  • 3/4 cup sugar, divided
  • 1/4 cup flour
  • 4 eggs, separated
  • 1 cup milk
  • 1/4 cup orange juice
  • 1/4 cup lemon juice, divided
  • 1 1/2 tsp. grated orange peel
  • 1/3 cup orange marmalade, warmed


In a small mixing bowl, beat butter and 1/2 cup sugar until crumbly. Beat in flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 Tbsp. lemon juice and orange peel. In another small mixing bowl, beat egg whites on high speed until soft peaks form. Add the remaining sugar; beat until stiff peaks form. Gently fold into orange mixture. Pour into eight 6 oz. custard cups thoroughly coated with nonstick cooking spray. Place cups in two 9x13 inch baking pans; add 1 inch of boiling water to pans.

Bake at 325 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean and tops are golden brown. Run a knife around the edges; carefully invert cakes onto dessert plates. Combine marmalade and remaining lemon juice; drizzle over warm cakes.

By Robin from Washington, IA

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