California marmalade grew out of the Inland Empire's citrus industry, especially Redlands and Riverside. In the early 20th century Homer P.D. Kingsbury of Redlands sold marmalade far beyond the region and was called "the Marmalade King". California marmalade uses Navels, Valencias and lemons rather than the Seville oranges behind most imported marmalade.
Why does California make marmalade?
California has over 300,000 acres of citrus and grows a huge range of varieties, both mainstream and specialty. Yet every year more than 20% of the state's citrus crop goes unpicked and is wasted.
Marmalade has been part of California's citrus economy for more than a century, particularly in Redlands, Riverside and other parts of the Inland Empire, where citrus shaped both farming and industry. Redlands marmalades have been sought by connoisseurs well beyond California since around the turn of the 20th century.
Who was the Marmalade King of Redlands?
In the early 20th century, Homer P.D. Kingsbury became a central figure in California marmalade. Based in Redlands, he built a business that sold marmalade beyond regional markets and earned the nickname "the Marmalade King." His business was part of a wider trend: citrus growers looking for ways to earn more from surplus or cosmetically imperfect fruit.
Who else made California marmalade in the early 1900s?
In the 1920s and 1930s, Mary Jamieson Brown built a reputation for fine marmalades that were sold to hotels and tearooms in Los Angeles and across Southern California. Her work shows marmalade as more than a household staple. It was also a specialty food tied to hospitality.
How is California marmalade different from Seville marmalade?
These early producers helped shape a California style of marmalade built on bright, fresh citrus from local fruit. Most imported marmalades rely on Seville oranges, also called bitter oranges, which is why many people associate marmalade with that flavor. California marmalade often used Navel oranges, Valencias and lemons, reflecting a state that leads the country in both citrus and lemon production.
Even when a marmalade is made from another citrus, lemons often supply the acid the pectin needs to set.
How did marmalade fit the California citrus industry?
Marmalade grew alongside the rest of California's citrus business: packing houses, cooperative marketing associations and branded fruit. Turning fruit into shelf-stable goods let producers stretch the commercial life of the harvest and reach distant markets.
Marmalade is still part of California's food heritage. In Redlands, where citrus is still part of the landscape and a shared part of the city's culture, a jar of marmalade links past and present.
How can you taste California citrus out of season?
We'll always encourage you to eat your favorite California citrus fresh and in season, whether that's Navels, Valencias, tangelos, Ruby Reds or Meyer lemons. Something is ripening almost all year here. When your favorite is out of season, a jar keeps that flavor through the year, online or at select partner retailers, while supplies last.
- Navel Orange Marmalade: Silver, 2026 World Marmalade Awards.
- Minneola Tangelo Marmalade: a variety our family has grown in Redlands since the 1930s.
- Meyer Lemon Marmalade: soft and floral.
Frequently asked questions
Who was the Marmalade King?
Homer P.D. Kingsbury of Redlands, California, was called "the Marmalade King" in the early 20th century for selling his marmalade far beyond the region.
What citrus is used in California marmalade?
California marmalade is often made from Navel oranges, Valencias and lemons instead of the Seville (bitter) oranges used in most imported marmalade.
Why are lemons added to marmalade?
Lemons supply acid that helps the pectin set, so they are often added even when the marmalade is made from another citrus.
