This limited supply of marmalade comes to us from the kitchen of a distinguished, bi-coastal professional chef, Andy Olson, chef of many years to a certain wild and crazy guy. It’s a labor of love, and if you are a marmalade freak, like Steven, you must have a jar or two. An adult concoction, sweet but bitter. Addictive. Whether you put a pot on the table at breakfast or glaze a chicken or duck, this marmalade will lift your meal up from the mundane. It’s special. We love it. We don’t have much of it. It comes in 8-ounce mason jars. Get it while you can.

If you are an aficionado of great marmalade and all of its uses you already know it’s spectacular beside any great cheese, it enhances charcuterie like the diva it was meant to be; chop it finely and smear a little into your grilled cheese or use as a glaze for fish or fowl and we don’t have to tell you to smother your morning toast in olive oil and marmalade to start your day with a sigh of happiness.

Unopened, it will last at least one year in a cool, dark, cupboard, if not longer. It will darken a bit with age, which is only an indication of age, not spoilage. Opened, keep it in the fridge where it will be good for 3 - 5 months. But once you try it, you won’t have it long because you’ll eat it all!

Ingredients: Fruit, sugar

8 oz mason jar

David Lebovitz, one of our favorite food bloggers, wrote: ‘You might be interested to know that Seville Orange Marmalade was created because of an error. Apparently, an Englishwoman in 1700, the wife of a grocer, was stuck with some sour oranges that were bought cheaply from a boat that was carrying them from Seville. Since there was a storm, they wanted to get rid of their stock of oranges quickly, so the grocer bought them. But they were inedibly sour so his wife decided to try making jam from them, and voila! … Seville Orange Marmalade was invented.’