Marmalade, Part Two.....

The marmalade is finished, and bottled, and has little cloth covers with a blurb attached to them for ideas:

"Paddington Bear lurves marmalade straight, but if you're looking for a few different ways to enjoy our marmalade, you could try stirring it into some cream cheese with a few drops of vanilla for a yummy fruit dip, using it as a glaze for roast pork or chicken, making a quick cheat's chutney by combining some pureed mango, marmalade and sweet chilli sauce. You could make a marmalade cake or marmalade muffins, and even include it in a chocolate chip bikkie recipe. Make a zesty salad dressing by combining marmalade, oil, seasoning and a squeeze of lemon juice or a scrummy marinade with equal quantities of marmalade, lemon juice, soy sauce and white wine vinegar. Add some into the pan juices before thickening for a gravy to serve with sausages and garlic mashed spud. Make a dipping sauce from marmalade, fish or soy sauce, some chopped red chilli, crushed garlic, a squeeze of lime juice and a drizzle of sesame oil. Create a dessert by pouring a large pot of Greek yoghurt into a loaf tin lined with plastic food wrap, dollop in loads of marmalade and use a fork to ripple through. Freeze for at least 4 hours until set, then turn out and cut into individual slices to serve....."