Marmalade

A Handsome Father's Day Gift

You can also make a Duo Gift Set the gift of rare and extra special Marmalade! Choose any two from the list below with all the same box trimmings pictured for $33.50

Four Orange Marmalade
Rangpur Lime Marmalade
Five Grapefruit Marmalade
Five Lime Marmalade
Five Mandarin Marmalade
Seville Orange Marmalade
Blood Orange Marmalade

Indicate your choices in the NOTES section on the cart page.

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.

Several weeks ago a young Japanese woman rushed up to my Farmer’s Market booth with an arm-load of bags and boxes and introduced herself. Rimiko hails from the Prefecture in Japan where the beloved sudachi citrus is grown, and she appears to be its number one cheerleader. Both sudachi and the similarly perfumed yuzu are used extensively in Japan, in everything from food to bath and beauty products. There they prefer to harvest them green, and she had brought me several pounds from a farmer she had persuaded to plant them here, as well as a few from her own tree. They are very small with fine thin skins and a remarkable fresh, green and grassy lime flavor. I was able to eke out a quarter batch of marmalade, blending the sudachi with yuzu and lime juices. Only 16 4-oz. jars!! Worth experiencing—even if Rimiko is successful in her crusade, it will be some years before this fruit is readily available here, if ever. 4 oz.

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.

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.

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.

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.

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.

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. 

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.

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.