In Russia, it is used in addition or as a replacement to pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. Source: Internet
The fruit can be eaten cooked but is mainly used to make marmalades and jellies. Source: Internet
These would include wafers, comfits of sugar-spun anise or other spices, jellies and marmalades (a firmer variety than we are used to, these would be more similar to our gelatin jigglers), candied fruits, spiced nuts and other such niceties. Source: Internet
The big attraction at the Magallanes Expo was rhubarb punch, which is considered to have laxative properties, küchen and the marmalades with their typical sweet/sour taste that makes them so special. Source: Internet
We need to utilise the wastage; we need to make jams, marmalades, juices and other products instead of throwing it away.” Source: Internet
Its not quite as annoying as those 'Marmalades' that have been made from Red Onions and Balsamic Vinegar (hello that's what we call pickle). Source: Internet