"Great Britain, take note: Californian Robert Lambert has raised the bar on marmalade, and instead of exporting your products to the U.S., you will want to import his."
Karen Hochman, The Nibble read the review at TheNibble.com
With the treasured preserving memories of my childhood and access to the wealth of citrus fruit that surrounds me, it was perhaps inevitable that I would make marmalade. I studied its lore and history, and as many recipes as I could find. I decided to boost flavor by adding extra juices rather than water.
The results have garnered ecstatic responses from those stunned by the explosion of complex flavors. Marmalade should be a balance of sour, bitter and sweet, but these have so much more! They showcase the exotic and rare--in some cases only a few trees exist--fruits propagated by growers who are passionate about these wonders of nature.
Use these fine marmalades as usual, on toast and scones and English muffins, but also with cheese or in a meat glaze or marinade. Once you try them you'll find many ways to enjoy them, as I have!
Marmalade: See it being made!