Rivers of Ribbon Cake Five Mandarin Sorbet Cheese Platters Salmon in Parchment

Here I couple treasured preserving memories of my childhood with a wealth of rare & exotic citrus. With local access to hundreds of varieties in the Gene Lester Collection, an array of growers/propagators, and my farmer’s market liaisons; marmalade is an inevitable and passionate part of my repertoire. It has a lore and history that spans the ages...and justly so.

My innovation is that I cook my marmalades with complex blends of juices rather than the traditional water, a flavor boost that balances their sour, bitter and sweet notes. The explosive new flavors that result have garnered ecstatic responses in all who try them! Use these fine marmalades on toast, scones and English muffins, but also with cheese, in a glaze, a marinade, or dessert. I am sure you'll find many ways to enjoy them!

Marmalade: See it being made!

Calamondin Marmalade - NEW!

The pride of the Philippines, also known as calamansi, this rare citrus is known to make the very best marmalade. In February I visited one of my sources and found specimens that had survived our devastating winter freezes! Tiny, delicate, and full of seeds, I used manicure scissors to harvest them, then took 2 days to cut them. The result was well worth the effort–deep, brilliant, jewel-like color, fine strips of delicate peel and a bright, piquant flavor that dances between mandarin, orange and lime, with a long finish all its own. It rarely gets any better than this! Get yours now, it won’t last!

Ingredients: Sugar, Calamondin, water, Rangpur lime juice, orange juice, Meyer lemon juice
8 oz.

Meyer Lemon Lime Marmalade - NEW!

At last! This member of the trilogy of specialty jams I created exclusively for the prestigious San Francisco hotels the InterContinental & InterContinental Mark Hopkins is joining the ranks of my prized marmalade efforts, and available to all! The marriage of lemon and lime is always invigorating and inspirational. You can taste the distinct flavor notes in every bite, with just the right size peel and sweetness. Marmalade connoisseurs will not be disappointed and marmalade newbies will discover in these jars the magic of marmalade. Simple, and simply delicious!

Ingredients: cane sugar, Meyer lemons, water, lime juice, citrus pectin
8 oz.

Marrakesh Limetta Marmalade - RARE!

A stand-out in last year’s Limited Edition Marmalade Collection, I’ve been able to gather enough fruit for one more batch of this spectacular marmalade. The Marrakesh limetta is very rare, a dimpled, perfumed North African citrus in the Gene Lester Collection. It has a unique, indescribable floral lemon-lime flavor, enhanced here with Bearss lime, Meyer lemon and white grapefruit juices. Superb color and flavor—if anyone were to press me to reveal my favorite child, this would be it. This won’t last long, and who knows when I’ll ever be able to make it again! 8 oz.

Yuzu Marmalade: Online Exclusive

Yuzu is a popular citrus in Japan, an earthy, richly perfumed fruit in a class of its own. Full of seeds and with little juice, its strength is in its heady peel. There is at present little supply and huge demand here, but I was able, by guaranteeing to purchase a grower’s entire crop and picking them myself--very sharp thorns!--to get a better price. Most I made into syrup, but decided to do a bit of marmalade as well. Blended with a bit of Texas lemon, white grapefruit and Meyer lemon juice, it is superb!

Ingredients: yuzu, cane sugar, Texas lemon, water, Meyer lemon & grapefruit juice
8 oz.

Four Orange Marmalade NEW!

As a nod to my Four Orange Chocolate Sauce, I thought it might be fun to combine four very different oranges to see what each could lend the others in a flavor blend. The ones I chose are the classic Seville bitter orange, the brilliant, berry-like blood orange, the scented Bergamot sour orange, and the Poorman orange, an orange-grapefruit hybrid from the Gene Lester Collection. You can actually taste each peel in the mix as you enjoy their mingling juices. Gorgeous color, and a celebration of everything an orange can be!

Ingredients: cane sugar, Seville, Poorman, blood and bergamot oranges, water, orange juices
8 oz.


Rangpur Lime Marmalade

For the first time I have contacts for enough Rangpur limes to add a single fruit marmalade to my line. The qualities of this fruit that you may have enjoyed in the Rangpur Lime Syrup, Salt-Preserved Rangpur Limes, or the flavor boosts in several of my marmalade blends, embrace their essence here. With thin skin and brilliant color, this bright, smoky sour mandarin orange makes a perfect marmalade. Enjoy on toast, cheese, in marinades, or, as Erik Adkins at The Slanted Door in San Francisco does, in cocktails!

Ingredients: cane sugar, Rangpur limes, Rangpur lime juice, water
8 oz.


Five Grapefruit Marmalade

I pick white cocktail grapefruit, my favorite, from an old tree near downtown Napa, California and blend them with several Gene Lester rarities. The Mandalo and Poorman oranges are both delicious orange-grapefruit hybrids, and the 2 others, Shekwasha and Sacaton citrumelo, are grapefruit-like exotics with notes of passionfruit, mango, pineapple and pine. An even greater proportion of juice here and a blending of the exotic and familiar make this stellar marmalade a rocket-ride of superb flavor, with a long finish, gorgeous color and a perfect set. Wonderful with cheese.

Ingredients: Cane sugar, white grapefruit, water, Poorman orange, Mandalo, Shekwasha, Sacaton citrumelo
8 oz.

Five Lime Marmalade

One of my sharper marmalades and one of my most loved, a lime love-fest of Bearss lime, kaffir lime, Rangpur lime, Tavares limequat, and Palestinian sweet lime, an unusual citrus that contains no acid. Sharp and zesty, great with cheese or as a meat glaze, try it in a marinade with mustard and soy sauce for pork tenderloin. My mother loves it!

Ingredients: Cane sugar, Key limes, Rangpur limes, limequats, kaffir limes, Palestinian sweet limes, water
8 oz.

Five Mandarin Marmalade

Although I am indebted to his generosity for many of my accent exotics, the strength of the Gene Lester citrus collection is in its diversity of mandarin oranges, and I take full advantage of them here. This marmalade blends cut Daisy, Sampson, Oroval, Rangpur, and the exquisite Calamondin, with a host of Satsumas, Clementines and other mandarins in the juice mix. Since the more different flavinoids a marmalade contains, the better, this one is bursting with complex flavor!

Ingredients: mandarin oranges, cane sugar, water, Meyer lemon juice. 

Seville Orange Marmalade

My version of this classic sour orange marmalade blends in a small amount of bergamot orange for its perfume, and Meyer lemon, which has some orange parentage, for complexity. An English friend has dreams of this.

Ingredients: cane sugar, Seville oranges, Bergamot oranges, water, orange juice, Meyer lemon juice
8 oz.

Blood Orange Marmalade

The berry-like tang of deeply colored blood oranges from the DeSantis family is here blended with their Seville oranges and some fine pear vinegar to balance the sweetness of this fruit. For those who lean towards a sweeter marmalade, as well as those who love blood oranges.

Ingredients: Blood oranges, cane sugar, Seville oranges, water, vinegar
8 oz.


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