Marmalade
How marmalade is made, judged, stored and served, from the makers of eight World Marmalade Awards honors.
Meyer lemon marmalade, and why it tastes gentler than lemon
Meyer lemon marmalade tastes rounder and more floral than a classic lemon marmalade, with a thin peel that brings less bitterness. Where that comes from,...
Seville orange marmalade, and why Americans rarely see it
Sevilles ripen from January to March and sell for a few weeks. The seedy, bitter sour orange is the traditional marmalade fruit in Britain, but...
Jam, jelly, preserves and marmalade, by the legal definitions
The FDA writes standards for jelly, jam, preserves and fruit butter, and treats jam and preserves as one product. Marmalade has no federal standard. What...
What is marmalade, and what makes a good jar
English law wants 200 g of citrus in every kilo of marmalade; US federal law doesn't define it at all. The word's quince origins, the...
What Makes Great Marmalade? The Four Cs: Cut, Clarity, Color, and Citrus
A guide to evaluating marmalade quality using the traditional “Four Cs,” along with modern uses beyond toast and examples from award-winning California marmalades.
Marmalade in California: From Redlands to the World
A history of marmalade production in California, highlighting Redlands pioneers such as Homer P.D. Kingsbury and Mary Jamison Brown and their role in early 20th-century...
Why Our First Marmalade Batches Sold Out So Quickly
OCB marmalade is only made when California citrus is at its peak—which means limited batches and seasonal sellouts. Here's why that happens and what it...
Why Real Marmalade Starts in the Grove, Not the Kitchen
The secret to award-winning marmalade isn't technique—it's terroir. OCB explains how California's microclimates, tree-ripened fruit, and fifth-generation farming knowledge create flavor no recipe alone can...