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what's the best brand of marmelade (orange or other)?

My husband loves the stuff. I'd like to get him a jar of the Good Stuff, but don't want to spend an arm and a leg or have to special order it.
Any suggestions?

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    1. re: HungryinBmore

      re: HungryinBmore
      Dundee is my choice over all others.

      1. I love all the Trappist Monk marmelades, especially the lemon.

        1 Reply
        1. re: smtucker

          I would love to find another jar of that lemon marmelade. It was fabulous! I also like Rose's Key Lime marmelade on english muffins. Wish it came in a smaller jar though.

        2. Robertson's Thick Cut.

          1. Stonewall Kitchen Pink Grape Fruit Marmalade...it's not as sweet as most others.


            1. I love Wilkinson's Tiptree marmalades, particularly their Tawny thick-cut marmalade - which has a dark, almost caramelised flavour and thick pieces of orange rind - this might be a treat for your husband, because it's not a common style in the US. Their medium-cut "Tiptree" marmalade is to me the benchmark of Seville orange marmalade, and their "Crystal" fine-cut has a lovely delicate flavour.

              Tiptree can be found in some large supermarkets (I live in NYC, where it is semi-common), or in British import stores. I attached a photo of the tawny marmalade.

              I know you said you didn't want to special-order, but if you're ever in the mood to splash out, Robert Lambert and June Taylor make beautiful marmalades that are worth the price as an occasional treat:

              2 Replies
              1. re: plum

                Another wonderful dark, caramelized marmelade is Busha Browne's, made in Jamaica. Availability in the US is spotty, but Gourmet Library in NJ has it now:


                I just enjoyed some for breakfast on cinnamon toast!

                The Robert Lambert marmelades from California that you mention are the best I've ever had, but oh so pricey.

                1. re: cheesemaestro

                  Thanks for the tip, cheesemaestro! I'll be on the lookout for Busha Browne's burned orange marmalade.

              2. I thought the gold standard for commercial (rather than small batch artisinal by home makers) was Frank Cooper's Oxford marmalades.

                It's important, when considering American marmalades, to consider if they are made from sweet or sour (Seville) oranges - a lot of American marmalade is of the sweet type, which is not the gold standard, as it were...

                1. You do have to special order it, but it is really, really good.


                  1. Dundee or Aloha from Oregon. Their tangerine marmalade is fantastic!


                    1. Better to make your own, if you live anywhere near a supply of sour oranges. Not that difficult and much more satisfying. I found that adding one sweet orange into the mix gave the end result a much more interesting flavor. This also works really well if making marmalade from tangy Calamondins.

                      1. If you're serious about marmalade, check out June Taylor's The Still Room Marmalades. She also has classes to learn how to make your own marmalades. http://www.junetaylorjams.com/