Marmalades, Jams, & Preserves

Wild Blueberry Lemon Jam Wild Plum Jam Raspberry Champagne Jelly Cheese Platters

In all my jam, jelly and marmalade creations, the first thing you taste is the fruit. Flavor is often weakened and diluted in the process of preserving. I intensify lost flavor with unique methods and a range of rare and unusual ingredients that support and amplify the flavor of each fruit. This delicate balancing act is a labor of love and patience, and the reason I can only make small batches.

Marmalade: See it being made!

With local access to hundreds of varieties of rare and exotic citrus, from the Gene Lester Collection to an array of growers and Farmer’s Market friends, marmalade is an inevitable and passionate part of my repertoire. I defy tradition by cooking my marmalades with complex blends of juices rather than water, a flavor boost that balances their sour, bitter and sweet notes. The explosive new flavors that result have garnered ecstatic responses.

Use these fine preserves on toast, scones and English muffins, but also with cheese, in a glaze, a marinade, or dessert, or in special dishes you bring to life (see my recipe page for added ideas). Explore and enjoy the magic of these exquisitely layered flavors!

My best,
Robert Lambert

Exclusive Signature Collection: Rare Marmalade Trio - SOLD OUT

A special selection of my rarest, most exotic marmalades, beautifully presented in a signature box for a truly memorable gift...

Marrakesh Limetta Marmalade
A very rare dimpled North African citrus from the Gene Lester Collection, bears little fruit but exudes a haunting floral lemon-lime scent. Low in acid, it’s enhanced here with Bearss lime, Meyer lemon & white grapefruit juices. Superb color and flavor—if anyone were to press me to reveal my favorite child, this would be it. Only available here.

Black Finger Lime Marmalade
These oddities are natives of Australia, citrus that rode the continent as it broke from Asia and evolved with tiny leaves, fierce thorns, and strange, delectable fruit. They are tiny, about an inch long with thin peel that runs from green to black, and filled with tiny green to pink beads, also known as ‘citrus caviar,’ that burst to the bite, releasing a unique, heady floral lime flavor I can only call addictive. A delight to chefs and connoisseurs everywhere.

Calamondin Marmalade
Also known as calamansi and popular in the Philippines, this remarkable citrus is known to make the very best marmalade. Tiny, delicate, and full of seeds, I use manicure scissors to harvest them, then take days to cut them, using lamp and tweezers to locate and remove the seeds. The result is 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.

Shipped in the exclusive limited edition signature box (pictured).

Calamondin Marmalade

Though this uncommon varietal originates in the Philippines (where it's also known as calamansi), it it grown privately in Northern California and I am fortunate to have access to this remarkable citrus known to make the very best marmalade. Tiny, delicate, and full of seeds, I used manicure scissors to harvest them, then took several 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, the limited supply never lasts for very long!

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

Finger Lime Marmalade - SOLD OUT

These oddities are natives of Australia that rode the continent as it broke away from Asia. In a more harsh and dry environment they evolved into shrubs with tiny leaves, fierce thorns, and strange, delectable fruit. They are about an inch long with thin peel that runs from a rusty red to green, and are filled with tiny green to pink beads, also known as ‘citrus caviar,’ that burst to the bite, releasing a unique, heady floral lime flavor I can only call addictive. Rarely grown here, I have access in Moro Bay California. A delight to chefs and connoisseurs everywhere. At the end of this season I have managed to secure enough fruit for a single batch of marmalade as a special offer to my online customers. Enjoy this miracle of nature while it lasts!

Ingredients: Cane sugar, finger limes, lime juice, water
8 oz.

Lisbon Lemon Marmalade

Pure unrestrained lemon flavor in this fine hand cut marmalade. I tried for years to make a Meyer lemon marmalade but never succeeded to my satisfaction. Not tart enough, thin skins that turned milky when cooked—they just didn’t work for me. My Rangpur lime grower in Carmel had some Lisbon lemon trees, and I began experimenting with them, first as a member of my syrup line.

These are the work horses of the lemon world, all available lemons are either these or Eureka’s, but when they are allowed to ripen and grow to full size—what a difference! Thick heavily scented skin and sharp tart juice make for a perfect marmalade, and leaves me wondering what took me so long to come to that conclusion. No blends here to cloud the primacy of lemon, personified!

Ingredients: cane sugar, Lisbon lemons, Lisbon lemon juice, water
8 oz.

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.

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.

Apricot Jam

Many years ago I made an apricot jam from the fully ripe fruit on a neighbor’s tree. I feared I couldn’t duplicate that quality, so I never tried again…until now! I’ve found a source that freezes the fruit at its peak. To this I add dried apricots plumped in a brew of apricot nectar, Sauvignon Blanc wine, Meyer lemon juice, Champagne vinegar, apricot brandy and a host of rare herbs and spices to subtly enhance the flavor of the fruit. The result boasts chunks of gorgeous glowing deeply colored and flavorful fruit that tastes boldly of the apricot flavor it was meant to capture. My new favorite!

Ingredients: apricots, sugar, apricot & lemon juice, wine, vinegar, brandy, pectin, spices.
8 oz.

Wild Blueberry Lemon Jam - SOLD OUT

I've loved blueberries from the times we picked them wild, years ago, in the bogs of Northern Wisconsin. Here I use half wild Michigan blueberries and half cultivated. The flavor of blueberries, while complex, is not strong, and gets lost easily in jam. My goal was to heighten the acid level with fruits that combine to mirror its flavor--first Meyer lemon juice and zest, then pineapple juice, a bit of my own Raspberry Champagne Jelly, my Thai Ginger Syrup (galangal root) and a splash of fine cognac. The result is a jam whose supporting cast helps to intensify and celebrate the superb flavor profile of a blueberry.

Ingredients: blueberries, sugar, pineapple juice, Meyer lemon juice and zest, raspberries, galangal root syrup, cognac, pure citrus pectin.
8 oz.

Raspberry Champagne Jelly

Cooking this takes me back to picking wild raspberries at our family farm with my grandmother and helping to make the jam we would eat all winter. To prepare my raspberries I spend hours pressing them through a fine mesh screen by hand, leaving only dry seeds behind. This results in a velvety texture, more a seedless jam than a jelly. I use more fruit than sugar and infuse this with my favorite champagne-scented geranium, rose geranium–a trick learned from writer MFK Fisher–and a bit of fresh lime juice. Vibrant, bright, perfumed, one of my personal favorites.

Ingredients: raspberries, cane sugar, pure citrus pectin, lime juice.
8 oz.

Raspberry Champagne Jelly: See it being made!

Raspberry Champagne Corn Muffin

Salt-Preserved Meyer Lemon

Meyer lemons are a good stand-in for the lemons of North Africa, scented, sweet and thin-skinned. Cured with bay leaves and the faint perfume of citrus blossoms. Use anywhere you'd add salt--in marinades, on vegetables, in dips, soups, salads, rice or grain dishes. Chop fine or use a garlic press to mash the fruit and it's easy to add a salty citrus punch to any dish
8 oz.

Ingredients: Meyer lemons, kosher salt, herbs

Salt-Preserved Meyer Lemon: See it being made!
View the gallery

Download Salt-Preserved Meyer Lemon Recipes:
Salt-Preserved Meyer Lemon Recipes (PDF)

Dark Cherries in Merlot Syrup: Fancy Food Show Gold-Award Winner!

Everyone's favorite, dark cherries are paired with fruity merlot wine and ambrosial hints of raspberry, scented geranium, galangal root, bergamot, black pepper, cinnamon, vanilla and bay. For sheer complexity of flavors this is my most interesting product. Enjoy with pork, duck, game hens, quail, beef or lamb–deglaze your pan with some syrup and stock to make a sauce.

Serve on the plate like a pickle or chutney, or in a little bowl on the side with a spoon for the syrup, which is every bit as good as the fruit. Coat a champagne flute with syrup, fill and drop in a cherry. Great with cheese, or just spoon a few over good vanilla ice cream! Note: fruit fills the jars when raw but shrinks in processing, adding their juice to the syrup. Not pitted.

Ingredients: whole cherries, wine, sugar, vinegar, corn syrup, herbs & spices
8 oz.

Dark Cherries in Merlot Syrup: See it being made!

Spiced Crab Apples - RETIRED

Considering their ubiquity 50 years ago it is stunning how completely Spiced Crab Apples disappeared from the American diet, a victim of the death of home canning and commercial versions with lurid red coloring and no flavor. They became a joke, then forgotten. My farm visits are now mostly in summer and too early for apple anything, but occasionally there will be Whitney crab apples, a reminder of the pickles my grandmother made from them. A few years back I decided to revive this tradition.

I had Grandma’s recipe but knew I'd have to improve on it to withstand the impossible perfection of memory. First I took out the water and added apple juice, then some favorite spices. One Farmer's Market customer was reduced to tears; "I haven't had these since my grandmother died 50 years ago!" Here is your chance to renew old memories or make new ones. Enjoy with cheese or main course meats, pork, ham, turkey. For the novice: you will place them on the side of your plate and pick them up to eat them off the core as you would any apple.

Ingredients: crab apples, apple juice, sugar, cider vinegar, spices.
16 oz., 1 pt.

Want to make them? Find the recipe here (PDF)


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