Any ideas for using large amounts of marmalade?

trader_girl

my neighbour makes bread and butter pudding with the top layer spread with marmalade and then cooked it is delicious

Baste pork chops in it oooohhhh

can you freeze it i dont know?

rchddap1

I've been slowly generating a stash of jars too. But rather than buy in bulk and immediately empty....I used the buy a jar regularly, and save when empty.

As for using up marmalade....I only ever use it on toast. Yum..

floss2

It's nice on ham as a glaze, or made into sponge pudding or bread & butter pudding (think Nigella does one with marmalade & croissants?)

2cats1kid

For future reference (not that I've been looking, you understand....) but tesco value pasta sauce is dirt cheap at 25p a jar.

HypnoNu

Brilliant, thankyou, i've just made 7 jars of blackberry jam and have a vat of marmalade sitting in a tub, do you think it'll be ok until tomorrow if i put it in the fridge, i don't think i can face going back into the steaming kitchen to bake some cake and muffins (can you tell i have a sweet tooth!)

At the moment I'm just sat here all smug because I know my jam set! I know it did, because it set onto the pan, ladle, worktops, outside of the jars and everywhere else... oops!

bubbs

Hi,
A tip for another time is ask on freecycle for jars
I always save my jars and my friends and sisters and put them on there all washed and de labelled and they are snapped up in minutes usually.
I have 2 carrier bags full to go on at the minute , so unless anyone is near Northampton and could use them you are welcome to them

Lakshmi7

Sticky Spare Ribs


½ Pint Dry Cider
2 Garlic Cloves, Crushed
3 Tbsp Lemon Juice
8 Tbsp Marmalade
2 Tbsp Clear Honey
3 Spring Onions, Finely Chopped
Freshly Ground Pepper
12 Pork Spare Ribs


1.



2.




3.


Preheat oven to 190C. Gently heat all ingredients except pork in a saucepan, stirring occasionally until evenly mixed. Leave to cool.

Divide ribs between 4 large pieces of heavy-duty foil. Spoon marmalade mixture evenly over ribs, fold foil loosely over and twist edges together to seal.

Bake for 1 hour, turning after 30 minutes. Open each parcel, brush inside with juices, and pop back in oven for 15 minutes, turning ribs frequently, and brushing with juices until brown.

nopot2pin

I think you should be able to freeze it...
I would put clingfilm over icecube trays, put the marmalade in, then freeze it.
I dont know what it will be like when you defrost it though.

Pink.

Hi HypnoNu,

There's an earlier thread with lots more ideas so I've added your thread to it to keep the suggestions together.

Pink

HypnoNu

Thanks Pink-winged! I now can't wait to get home from work to try the Chocolate Marmalade cake earlier in the thread!!