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

Michelly Mar 3, 2010 07:16 PM

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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    HungryinBmore RE: Michelly Mar 3, 2010 07:35 PM

    Polaner All Fruit or Dundee

    1 Reply
    1. re: HungryinBmore
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      feelinpeckish RE: HungryinBmore Mar 13, 2010 11:28 AM

      re: HungryinBmore
      Dundee is my choice over all others.

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      HillJ RE: Michelly Mar 3, 2010 07:44 PM

      http://www.sarabeth.com/Preserves/pro...
      Sara Beth's!

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        smtucker RE: Michelly Mar 3, 2010 07:57 PM

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

        1 Reply
        1. re: smtucker
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          KristieB RE: smtucker Mar 4, 2010 05:07 PM

          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.

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          middydd RE: Michelly Mar 3, 2010 08:16 PM

          Robertson's Thick Cut.

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            cavandre RE: Michelly Mar 4, 2010 04:02 AM

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

            http://www.stonewallkitchen.com/prdse...

            1. plum RE: Michelly Mar 4, 2010 05:32 AM

              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.
              http://www.tiptree.com/new_site/produ...

              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:
              http://www.robertlambert.com/store/ma...
              http://www.junetaylorjams.com/marmala...

               
              2 Replies
              1. re: plum
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                cheesemaestro RE: plum Mar 4, 2010 06:27 AM

                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:

                http://gourmetlibrary.com/search/inst...

                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
                  plum RE: cheesemaestro Mar 4, 2010 07:45 AM

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

              2. Karl S RE: Michelly Mar 4, 2010 06:21 AM

                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. omotosando RE: Michelly Mar 6, 2010 12:48 PM

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

                  http://chowhound.chow.com/topics/643085

                  1. LindaWhit RE: Michelly Mar 6, 2010 01:51 PM

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

                    http://alohafromoregon.com/sp_tangeri...

                    1. flueln RE: Michelly Mar 12, 2010 04:23 AM

                      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.

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                        krclotuier RE: Michelly Mar 19, 2010 06:54 AM

                        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/

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