The Dalemain Marmalade Collection

The Dalemain Marmalade Collection

Home of ‘The World’s Original Marmalade Awards’, The Dalemain Marmalade Collection showcases five distinctive marmalades, celebrating Dalemain’s history, garden, and family.

At Dalemain, we have judged over forty-five thousand jars of marmalade for the World’s Original Marmalade Competition over the last fifteen years. That’s how we know about what makes a good marmalade. But then, the Hasells have been making marmalade at Dalemain since 1679 and we have learnt a few things along the way. Jane Hasell-McCosh founded the competition to champion marmalade. Inspiring and bringing together a global community of marmalade makers. We are at the centre of marmalade.

Our high-quality collection of marmalades uses that Cumbrian mixture of tradition and innovation and each jar is perfect for someone who really appreciates food, with a marmalade for every meal.

Our collection is available to buy online, in our shop at Dalemain, and also in Fortnum and Mason, London.

  • We love Christmas at Dalemain and vie for which of the pudding recipes we will use from the vast source in our archive. So, what better than to create a festive marmalade which tastes and smells like Christmas. The cranberry and port suggest a complex aroma combined with recognisable citrus tastes. It can be eaten with mince pies, on toast or even by the spoonful. Be warned: this marmalade is not just for Christmas. 340g. Store in a cool, dry place.
  • Our trio gift set of Dalemain Marmalades makes a perfect present for any occasion! Each gift set contains three 112g jars of marmalade from our Collection, which may be a different combination from those pictured.
  • Apple & Brandy Marmalade

    Apple & Brandy Marmalade

    The walled gardens at Dalemain are full of heritage apple trees and this marmalade was often made using windfalls.  Taking this as inspiration, the combination of textures and the complimentary depth of brandy makes it one of our most popular marmalades. The subtle notes of the grapefruit mean the marmalade goes as well with the sweet as with savoury. Added to a gooey, apple sponge cake, you are in the dangerously addictive realm of eating the entire cake in one sitting. MEDIUM CUT
  • Dalemain Bishop's Marmalade

    The Bishop’s Marmalade

      Until recently, this marmalade was lost in the dusty recipe book passed down through the family. An ancestor, Elizabeth Rainbow made her marmalade out of quince for her husband who was the Bishop of Carlisle in the 1660s. Carefully recreated for today from her original recipe, this marmalade has an extraordinary vibrancy that is both sweet and sharp. It works well with any food but particularly so with yoghurt or on a freshly cooked croissant. Sweeter than most, it’s a fantastic for those who claim marmalade is too bitter and is a gateway into marmalade eating. It could be tried as a subtle accompaniment to a mature cheese enhancing the complexity of the flavours. MEDIUM CUT  
  • Dalemain Kitchen Garden Marmalade

    Kitchen Garden Marmalade

    This is an unusual marmalade. It is made to a Victorian recipe with the addition of rhubarb from our kitchen garden. The initial citrus is enhanced by the texture of the rhubarb and its long notes can be detected as you eat.  Rhubarb and cream go well together but try a fresh scone, whipped cream and this marmalade for an even better combination. MEDIUM CUT
  • Dalemain George's Marmalade

    George’s Marmalade

    A Seville orange is the King of Citrus. This marmalade fulfils all the requirements that you most desire when looking for a Seville orange and lemon marmalade. This is a British favourite and is loved by George, Jane’s son. It has a sophisticated bitter-sweet taste with delicate slivers and bright jelly set. If you are not already eating it for breakfast, it is perfect in a marmalade cocktail and the lemon enhances the taste when tried with fish. MEDIUM CUT
  • Dalemain Jane's Marmalade

    Jane’s Marmalade

    Back when she was a child, Jane made this traditional, thick cut marmalade with her mother, coincidentally another Bishop of Carlisle’s wife. This is a proper, adult marmalade and has a rough shred with an abundance of peel giving it a fantastic fullness. Each of the fruit is easily identifiable in generous chunks and works very well with toast, the topping for gingerbread, glazed on a ham or with Cumberland sausages, which is Jane’s favourite option. COARSE CUT
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