Collection: Marmalades

Artisanal citrus marmalades from Italian fruit, no preservatives

Minnelea marmalades are made exclusively with citrus from the Cilento: Washington oranges, Sfusato lemons from Amalfi, mandarins. Vacuum-sealed low-temperature cooking, cane sugar, no industrial pectins, no preservatives, no colourings.

Why they are called marmalades

Under EU Regulation 2001/113, the term "marmalade" is legally reserved for citrus-based products. Ours are — pure citrus, no mix with other fruit. For strawberries, figs, blueberries and the like, the correct term is "jam" (see our artisanal jams).

Our jars

• Extra Marmalade of Oranges and Lemons — Washington oranges and Cilento Sfusato lemons, the classic bitter-sweet balance of Mediterranean tradition
• Extra Marmalade of Oranges — Washington oranges at 65%, no seeds, soft texture

Features

• Only seasonal Italian citrus (December-March for oranges, January-April for Sfusato lemons)
• Vacuum-sealed low-temperature cooking to preserve the essential-oil aroma of the peel
• No added pectins — the natural pectin in citrus is sufficient for gelling
• No preservatives, no colourings, no thickeners
• Professional autoclave sterilisation
• Jar 212 g in glass, store in a cool dark place. Once opened, in the fridge, within 20 days

How to use them

At breakfast on toasted bread and rusks. In pastry for citrus-marmalade tarts and plumcake. In pairings with aged cheeses (pecorino, 24-month parmigiano, goat cheese), cured meats (prosciutto crudo) and sweet fritters. On pancakes and waffles, an excellent substitute for maple syrup.