California has over 300,000 acres of citrus, produces some of the world's best citrus in a mind-boggling array of varieties both mainstream and specialty, and yet every year, over 20% of California's citrus crop goes unpicked, to waste, never to be appreciated.
Marmalade has been part of California’s citrus economy for over a century, particularly in regions such as Redlands, Riverside, and other parts of the Inland Empire where citrus cultivation shaped both agriculture and industry. In Connoisseurs have sought Redlands marmalades globally since the turn of the 20th century.
In the early 20th century, Homer P.D. Kingsbury emerged as a central figure in California marmalade production. Based in Redlands, Kingsbury developed a business that marketed marmalade beyond regional markets, eventually earning the epithet “the Marmalade King.” His operations reflected a broader trend in which citrus growers sought to create value-added products from surplus or cosmetically imperfect fruit.
During the 1920s and 1930s, an enterprising female entrepreneur Mary Jamieson Brown established a reputation for high-quality marmalades that were distributed to hotels and tearooms in Los Angeles and across Southern California. Her work illustrates the role of marmalade not only as a household staple but also as a specialty food associated with hospitality and refinement.
These early producers contributed to a distinctly Californian interpretation of marmalade—one that emphasized bright, fresh citrus flavors derived from locally grown fruit. Unlike some imported marmalades, which most often rely on Seville oranges (or "bitter oranges" which is why many associate marmalade with that flavor profile), California-style marmalade frequently incorporated varieties such as Navel oranges, Valencias, and lemons, reflecting the state’s agricultural profile of not only the United States' top citrus-producing state, but also the US' top lemon producing state. In fact, even if the marmalade is of a different citrus fruit, lemons often help add the necessary acid to get the pectin to gel.
Marmalade production also aligned with broader trends in California agriculture, including the development of packing houses, cooperative marketing associations, and branded citrus products. By transforming fruit into shelf-stable goods, producers were able to extend the commercial life of the citrus harvest and reach distant markets.
Today, marmalade remains part of California’s culinary heritage, with contemporary producers continuing to draw on both historical methods and local fruit. In regions like Redlands, where citrus cultivation remains embedded in the landscape and a cherished and unifying aspect of the diverse city's culture, marmalade serves as a link between past and present—preserving both flavor and way of life.
We at OCB will always encourage you to enjoy your favorite California Citrus variety while they are fresh and in season, be they Navels, Valencias, Tangelos, Ruby Reds, Meyer Lemons, or something else--the options are endless and citrus is ripening almost year-round here, but when your favorites are out of season and you are craving the memory of that amazing flavor, our internationally-award winning marmalades are here to help you stop time and enjoy your favorite flavor the whole year round online or at select partner retailers (while supplies last)!
