Estate-Grown Citrus, Historic Groves, and Limited Harvests
When we began releasing our first batches of Old California Botanicals marmalades, we expected a gradual introduction—time for people to discover them, taste them, and return.
Instead, the market has spoken, demand is strong, and several varieties are already sold out!
That pace isn’t driven by trend or novelty. It’s the result of how the fruit is grown, harvested, and handled, and of treating marmalade not as a commodity, but as an expression of place.
Minneola Tangelo: A Batch That Disappeared First
Our Minneola Tangelo Marmalade was the first to sell out.
It was also selected to be served at the Kimberly Crest House & Gardens Royal Tea, where it accompanied the scone course for 210 guests in the main service.
That moment mattered to us—not only because of the scale, but because Kimberly Crest represents the kind of historic California setting where citrus once defined hospitality, landscape, and table.
We were honored to work with the Kimberly Crest team and their caterer, and grateful that a marmalade rooted in estate-grown fruit could play a role in such a thoughtfully curated event.
The batch sold out before Christmas.
Eureka Lemon: Old-Growth Trees...Sold Out in Five Months
Our Eureka Lemon Marmalade followed close behind.
The lemons for this batch came from old-growth Eureka lemon trees planted in the 19th century—trees with mature root systems and well-established metabolisms that modern plantings simply don’t replicate.
Allowed to fully tree-ripen in inland heat, these lemons developed:
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Lower acidity
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A natural lemon-drop sweetness
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A depth of flavor that only comes from age and microclimate
This is the gift of old trees, and of groves that have been producing exceptional citrus for generations.
That batch sold out in just five months.
Sweet Orange: Moving Quickly for the Same Reason
Our Sweet Orange Marmalade continues to move quickly.
The fruit for this marmalade comes from oranges that are approximately 30% sweeter than oranges grown out of state, a result of:
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The warm days and cool nights of the Redlands Heights microclimate
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Long hang time on the tree
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Grove management focused on flavor, not shipping durability
The difference is immediate on the palate: brighter aromatics, deeper sweetness, and warm flavor notes from peel that was grown—and harvested—specifically for marmalade.
Estate-Grown Citrus Makes Limited Marmalade
All Old California Botanicals marmalades are made from estate-grown, tree-ripened citrus sourced from groves that trace their lineage back to the 19th century, when California citrus first gained international recognition.
We grow and harvest our fruit with marmalade in mind:
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Peel quality matters as much as juice
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Ripeness is determined by flavor, not calendar
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Harvest windows are narrow by design
That approach means better marmalade—but also limited supply.
Heritage Methods, Carried Forward
We’re proud to partner with a fourth-generation California marmalade maker, working together using their heritage methods, recipes, and equipment.
This isn’t factory production. It’s careful, small-batch work that respects:
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The fruit
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The season
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The limits of what the land provides
Each batch reflects not just a recipe, but a harvest.
Why Sell-Outs Are Part of the Story
When marmalade is treated as an agricultural product rather than a shelf-stable commodity, sell-outs are inevitable.
Old California Botanicals sees that not as a failure of planning, but as a sign that the fruit—and the method—are doing what they’re meant to do.
If you’ve enjoyed our marmalades, consider this a gentle reminder:
quantities are limited, and batches are finite.
When a variety is gone, it’s gone until the land and season allow it again.
Good marmalade isn’t scaled endlessly.
It’s grown, harvested, and finished—once.
