$ 10.00


Fresh, earthy rosemary and bright, sweet-tart grapefruit fuse together to make one of the most complex and versatile marmalades we have. Homegrown rosemary snagged from one of my farmer’s personal garden is infused into this unique marmalade. The result is a complex aromatic, full-bodied marmalade that is “juicy” and bright thanks to the grapefruit with grounding undertone from the fresh herbal rosemary. 

Great for mixing with a touch of your best olive oil to make a flavorful salad dressing, stunning in a cheese spread, glazing or serving with roasted lamb and will impress anyone spooned on a buttermilk biscuit.

As with all of our marmalade the whole fruit is used; seeds may possibly occur. 

Ingredients: Pink Grapefruit, Orange, Rosemary, Lemon, Sugar


    • 1 (4oz) jar Rosemary Grapefruit Marmalade
    • 3/4c unsalted butter, at room temperature, plus more for the tin
    • 1c raw cane sugar - divided
    • 1 grapefruit
    • 2c ground almonds
    • 1c fine polenta
    • ½ tsp baking powder
    • 3 eggs, lightly beaten

    Preheat the oven to 350°F Butter a 9” round cake tin, sprinkle with 1/2c sugar. 

    Grate the zest from the grapefruit, then carefully pare off & discard the white pith. 

    Cut the grapefruit horizontally into 1/4”-thick slices. Layer the slices of orange over the layer of sugar in the prepared tin.

    Beat the butter with 1/2 of the marmalade to fluffy. Add the rest of the sugar, ground almonds, polenta, baking powder, zest and eggs. Pour the batter into the tin.

    Bake for 40-50 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven, let cool for 5 minutes and turn out while still warm, so the grapefruit slices are on top, carefully removing off any slices that have stuck to the tin and arranging them back on top of the cake. 

    While the cake is still warm spread remaining marmalade over the top of the cake. Eat warm or cold.

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