Think marmalade is just for English muffins and toast? Perhaps you’ll go as far as to agree that it’s the perfect sweet condiment to enjoy at a “proper” tea, alongside crumpets, scones and tiny shortbreads. Or is it just too bitter for you?

I always have marmalade in my fridge and a stash in the freezer too. To me, good marmalade is like a container of sweet sunshine and useful in a zillion ways. It’s always been a wonderful breakfast treat, but did you know that marmalade makes a fabulous, quick appetizer? I often combine marmalade, a splash of rice vinegar, and a squirt of hot sauce (like Sriracha). Then I spoon it over cream cheese or goat cheese, scatter it with a bit of finely chopped cilantro, and serve with crackers or crisp crostini. Everyone wonders what that sweet, spicy, delicious sauce is.

Marmalade also makes a wonderful glaze for chicken, shrimp, or pork. It’s a delightful dipping sauce, and it can transform roasted veggies into a fabulous, sticky treat, slightly akin to candy. Here at The Café, we use it in a myriad of ways. If you do a search on my blog, The Café Sucré Farine, you might be surprised to see all the sweet and savory recipes I include marmalade in. Skeptical? Check it out!

This is the perfect time of year to make marmalade. Citrus fruit is inexpensive and at its prime. I’ve tried lots of different marmalade recipes over the years, but have become quite partial to the freezer marmalade I’m sharing today. To me, it just can’t be beat for three reasons.

First: This type of marmalade has a minimal cooking time; just a brief stint in the microwave or on the stove top to dissolve the sugar is all it takes. The bright, fresh taste of the sunny citrus fruit is retained, along with its beautiful vibrant color.

Second: It’s not bitter like many marmalades are. I use only the fresh-tasting zest, instead of the whole peel most traditional recipes use.

Third and last: This is something I’d rather keep between you and me. Promise? It’s that I’m quite lazy, and freezer jam might just be the easiest thing I make. It’s really true; if you can do a bit of chopping and stirring, that’s about all it takes. There’s no standing over a hot stove or sterilizing jars. There’s no need for canning knowledge. A batch of freezer marmalade comes together in less than a hour.

Like the name implies, it can be stored in the freezer, although it keeps well in the fridge for weeks. If you don’t have a lot of space in your freezer, just store it in zippered plastic bags and transfer to a pretty jar when when you’re ready to use it… or gift it. Oh yes, marmalade makes a lovely hostess gift or a special treat for neighbors, friends, teachers, etc.

Marmalade can be created from any citrus fruit or combination of fruits. I’ve made all kinds of variations over the years using lemons, clementines, tangerines, and limes, in addition to classic orange marmalade. Even the traditional orange version can have as many adaptations as there are varieties of oranges; Seville, blood, Valencia, navel, mandarin, etc. The recipe I’m sharing with you today is for Ruby Grapefruit & Orange Marmalade. That’s what was on sale at the market this week, but feel free to swap out the fruit; just keep the measurements the same. A few other versions I’ve made are: Orange-Pineapple Marmalade, Meyer Lemon, Orange & Fresh Ginger Marmalade, Clementine-Cranberry Marmalade, and Ruby Red Grapefruit & Strawberry Marmalade.