For a better breakfast， embrace the microwave

Microwave Marmalade\xa0

Hi everybody,

It's citrus season here at the Anyday Test Kitchen in Napa, California! When I look out the window, I see trees brimming with navel oranges, mandarins, and lemons. With all this fresh fruit, we thought: what should we do with it? The answer: marmalade in the microwave.

Microwave jam is magic for a few reasons. First, it retains the fruit's natural bright flavor, rather than an overcooked taste of a stove-cooked jam. The result? A much more vibrant, citrusy spread. I was genuinely surprised by this marmalade — it's delicious, without the usual bitterness. Plus, it is just so fast to make.

Sure, you could use the stovetop, but we found that microwaving retains more flavor and takes less time. But be warned — the microwave can quickly ruin a batch of jam, burning the sugars before the peel softens. We found that by reducing the power level, the zest to cooks perfectly, maintaining the right amount of liquid for that perfect jammy texture. I’ve been spreading it on English muffins with fresh cream cheese in the morning; it’s like an orange creamsicle for breakfast!

Looking for more microwave jam recipes? Ourstrawberry jam recipeworks wonderfully with blueberries, blackberries, cherries, and more. Lemon curd fans will love ourno-stir lemon curd recipewith an orange twist. And for those who prefer savory, ourbacon and onion jamis a must-try.

How do you like to savor the season? Reply to this email and let us know what you’re cooking with seasonal winter produce!

Yours,

Aldana\xa0
TestKitchen Lead

Microwave Jam 101

There are a few important things to remember when cooking with sugar in the microwave. If you’re not careful, the mixture can heat up really quickly, causing boil over and a sticky mess.

Here are a few tips for microwaving marmalade safely:

Take care handling hot dishes

It’s important to rest the dish on a clean, dry surface! Directly transferring the dish to a cold, wet surface could result in cracking.

Use the right dish

This recipe needs plenty of room to bubble up and caramelize! Use aDeep Dishwith high, sloped sides to prevent spillover.

Lower the power level

Lowering the power is essential for softening the orange skin and maintaining enough moisture in the marmalade. High power can lead to burning and tough textures, so we recommend a low and slow approach.

Proper storage

Stored in an airtight container in the refrigerator, the marmalade can last up to 30 days. If you are looking to preserve this marmalade for longer, please follow proper canning instructions.

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