Sour Seville oranges have historically been used to make bitter orange marmalade, a British breakfast staple. In this California version, the Seville orange’s assertive bite is tamed by the addition of aromatic Bergamot orange and sweet Meyer lemon. The result is a balanced, bright and bittersweet marmalade ideal for pairing with morning pastries and a hot cup of Mariage Frères Tea.
Looking for more from Robert Lambert’s marmalades? Check out the other delicious marmalades like Blood Orange and Lisbon Lemon.
About the producer
Robert Lambert is many things: Former aspiring rock star, champion of heritage fruits and preserves icon whose marmalades, jellies and jams have garnered a devoted following since the late 1990s. Combining the best fruits harvested from small orchards with fragrant botanicals and, often, fine wine, he coaxes outintense and balanced fruit flavors. Lambert’s innovative techniques are also what sets him apart. Citrus peels are boiled in juice (rather than the more common water) for a boost of flavor, sugar is sparingly used and artificial pectin is never added, instead relying only on natural pectin created by the fruits themselves. This handmade, labor-intensive method yields small batches, but with an unparalleled quality that has captivated Lambert’s fans, ourselves included.