Citrus and pepper together, at last! This lightly spicy blend will prompt marmalade detractors to take a second look (or bite). Starting with thinly sliced organic Ruby Red grapefruit, some organic lemon juice, and a cheesecloth bag filled with lemon rinds and the seeds from both the sliced grapefruit and the squeezed lemons (we’re making pectin here, folks!), the mixture boils for 30 minutes and then cools overnight. We wring all the viscous pectin goo from the cheesecloth bag, and discard the rest, then bring the mixture to a boil again, adding organic turbinado sugar and raising the temperature til the marmalade mounds properly. We then add pink peppercorns, which give more texture than heat; a couple dashes of ground black pepper give this marmalade its mild kick. Its big flavor nicely complements other big flavors like salmon, duck or lamb.
Posted by pictrix on 6th Nov 2014
The ne plus ultra of marmalade.
That is all.
Posted by James Montgomery on 24th May 2014
I was born and grew up in the UK and marmalade was always on the table for breakfast.
In later years marmalade seemed to have lost that tart edge that I remembered.
Now - this Paragon Marmalade has brought all of that taste back and then some!!!
I love this combination of pink grapefruits and pink peppercorns and many thanks to Paragon Jams for coming up with this amazing product.
This is simply the best marmalade I have tasted in the past 60 years!
Posted by Jody Short on 27th Mar 2014
I have never tasted anything quite like this. It is addictive. Such an unexpected flavor combination!
Posted by Cathryn Michon on 23rd Oct 2013
OK I'm being a little over-the-top but not much. The truth is I can live without this marmalade, but I don't want to, ever again. It is, without question, the best marmalade I've ever had, and I REALLY LIKE MARMALADE. I've had the stuff the Queen of England puts her big crazy crest on, and it isn't as good as this.
Why? Because this is rich with fruit, not overly sweet, organic and has the intriguing bit of savory spice of the peppercorns.
I'll be honest, I thought I was going to hate that part. I thought, "Why the hell do I want peppercorns in my marmalade?"
Well that's why I'm an eater and not a chef. The little hint of spice brings out the flavor of the fruit in a way I never could have contemplated.
So in short (and I haven't been short at all):
BEST MARMALADE I'VE EVER EATEN!!!!! EVER!
Posted by Charles on 19th Aug 2013
The golden/orange color doesn't prepare you for the burst of sweetness and tartness of this wonderful marmalade. It's exceptionally tasty and is treasured by this particular marmalade aficionado.