Marmalade

VSP is here for all of you, (even the marmalade haters) cooking up a range of marmalade options; citrus-free, sweet+mild, and brisk traditional options too. Textures range from wobbly (call that the “Euro set”) to hard set.

We have our marmalades sorted below in a range from Brisk to Hearty to Mild-Mannered, for ease of exploration and shopping. Plus some wild cards scattered throughout!

If you’d rather see all the flavors in one view instead of our flavor guide below, shop this page!!!

Brisk!

For the most adventurous marmalade eaters — like my partner Amy who appreciates a marmalade with bite. I love making toast for her, frying the bread in a buttered skillet, making the first flip in the pan and spreading marm into the still-browning muffin, the jelly portion melting deep into the crumb, mingling with salty butter.

Hearty Marmalades

You’re ready for a bit more flavor… like the fan-favorite, Earl Grey Meyer Lemon Marm.

Mild Mannered Marmalades

For those who are just dipping their toes into marmalades, or those who prefer a more mellow bitterness. Looking for an easy introduction? We call Pear Lemon Sage White Pepper the marmalade for all and all foods.

A marmalade recipe contains three base components with endless potential for flavor combinations using high pectin fruits. 1. Honey. 2. Juice (fruit cooked in water, which draws out the pectin and flavor, then that fruit is disposed of! And water is kept). 3. Texture or Shred or Chips (a small amount of cut fruit, poached in water).

The marmalade method produces dramatic, crave-able flavors. We all know orange marmalade. It’s beloved. It’s detested. Where you fall on the love/hate spectrum has to do with your affinity for bitterness.

Marm-ing at VSP Headquarters in downtown Bristol in Minifactory