Top 8: Which of these shop-bought marmalades has the juice?
Seville oranges are the choice of most producers, providing the fullest flavour with a citrus edge.
Paddington Bear likes Seville orange marmalade, with thick peel to make a substantial sandwich.
He would love some of today’s samples. Seville oranges are the choice of most producers, providing the fullest flavour with a citrus edge.
Most people enjoy the extra texture (and a fractional amount of fibre) that shredded peel gives, along with depth of flavour, and a hint of bitterness that begs to be mollified by thick butter on hot toast.
Something to look forward to as the days get shorter and we crave comfort food.
Most supermarkets stock a good duck confit. Coat the legs with marmalade before putting them into the air fryer to heat up (while melting away the fat) for a sweet and sour effect.
Add marmalade to mincemeat instead of mixed peel, and use it in butter icing for a taste of luxury on a sponge cake.
Marmalade makes a wonderful tart as well. Or try it as an accompaniment to robust cheeses. We use it in plain yogurt for breakfast or as an after-school snack.
I have listed sugar content, but sugars come from the fruit and added juices, as well as added sugar. As a result, calories are fairly evenly distributed throughout the Top 8 selection.
Made from mandarins 23%, oranges 22% and lemons 5%, with grape juice providing a refreshing sweetness instead of sugar.
Pulpy in texture, not gelatinous, and with a very fine peel.
The high mandarin content means there is less bitterness than expected, although a hint of citrus lingers.
Tasters agreed it would be good on a croissant. Sugars, lower than many, are 48%.
- Score: 9.5
With 18% Seville oranges, 13% mandarins, 13% lemons, and 11% lime juice, with total sugars coming to 58.5%.
A delicious, lively mix with a very good, slightly jellied consistency with lots of peel – some fine, some medium.
If you enjoy a Margherita cocktail (with its shot of lime), this is the one for you. Heat and drizzle over vanilla or chocolate ice cream. Good price.
- Score: 9.25
A nice, loose, jammy texture has finely shredded peel providing a decent chewiness.
There is no bitter flavour and plenty of oranginess.
One taster would have liked a stronger kick. Good on a croissant. 59% sugars.
- Score: 9
A loose, jellied texture has a deep, old-fashioned, rounded orange flavour. Orange oil adds to the richness.
Sugars are a high 64.2%, and come from sugar, and concentrated orange juice – needed to offset the bitter flavour of Seville oranges.
The orange peel is finely cut, giving a little textural chewiness. Made in Britain. Not cheap.
- Score: 9
A warming fruity marmalade has a nice depth of flavour, perhaps provided by the addition of orange oil.
Sweet but not overly sweet, with a clean flavour and a pleasant, bitter aftertaste.
Peel goes from fine to quite chunky. 59.6% sugars.
- Score: 8.25
The first impression here is of a jar packed full of rind, which tasters liked, and is good for fibre.
Made with unsweetened date and grape juices, and not oversweet. Others liked the warm taste of ginger (a high 16%).
While called a fruit spread, it has the jellied consistency of marmalade as we know it in Ireland.
Made in France. Sugars are 58%. Especially good with duck.
- Score: 8.25
If you like an abundance of peel, this is the one for you. The skin isn’t at all bitter, but delivers a good chew (and a little fibre).
The flavour is soft and sweet, as we might expect from this variety of orange, which has its distinctive protrusion like a human navel.
Quite stiffly jellied, hot toast is needed to melt it. Tasters liked it. Sugars 59%.
- Score: 8
One taster suggested that this is a good introduction for people who are wary of the texture and bitterness of marmalade.
The flavour is gentle, yet not too sweet, and the peel is fine to medium.
It has a jelly-like consistency, similar to jam. Good for a sponge sandwich. A high 63.5% sugars.
- Score: 8
