...are
made from using the entire fruit, except the pits (though sometimes
a few slip through!) Usually citrus, or a combination of fruits
with citrus, true marmalade, as it originated in Spain and Scotland,
is very thick, dark, and intensely piquant, with a bitter ‘edge.’
At least two days of preparation and cooking over low heat, stirring
nearly continuously, goes into making each batch: literally “keeping
an eye on the pot” as it cooks down to a lush density almost
too thick to ladle into the jars.
Bloody Orange Marmalade, 12 oz. $8.50
Truly British style, bittersweet and tangy, with a coarse
texture and dark color.
Bloody Orange Marmalade, case/12 $96.00
Mojo Meyer Lemon Marmalade (Limited Edition), 12 oz. $10.00
Real fresh Meyer Lemons cooked down to shiny, brilliantly piquant marmalade, as featured in the February, 2005 Bon Appetit Magazine.
Cheeky Cherry Marmalade, 12 oz. $10.00
Unique to Paumanok Preserves, this is our salute to the short season of those huge black Bing table cherries, bouncing with flavor, enhanced with lemon juice, pulp and rind. This marmalade has zing!
Bloody Orange Marmalade, 12 oz.
