Orange marmalade

Long-life product

Only fruit and sugar, dried on fire

Without preservatives, colorants or chemical thickeners


Our marmalade marmalade is made exclusively with fresh oranges and sugar, without the addition of thickeners such as pectin. This jam is made using the zest, pulp and juice of the fruit, offering an authentic, rich citrus flavour. Perfect for breakfasts and snacks, our orange marmalade best expresses the authenticity and freshness of the fruit, maintaining all the taste and natural benefits of oranges.

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Information Orange marmalade

Zest, pulp and juice of oranges, sugar. Fruit used 60g per 100g.

In 100 g of Orange Marmalade we find:

  • Energy: Kcal 278 / kJ1166
  • Protein 1.8 g
  • Carbohydrates 67 g
  • of which sugars 60 g
  • Fat 0.4 g
  • of which saturated 0 g
  • Dietary fiber 4.8g
  • It rises 0.007

How to use:

Spread on toast, croissants or biscuits for breakfast or a fresh, fruity snack. Perfect as a filling for desserts, cakes and tarts. Mix with hot tea, mulled wine or spiced cider for a fruity, aromatic drink.

Orange Marmalade Tart


For the shortcrust pastry:

  • 300g of 00 flour
  • 150g of cold butter
  • 100g of icing sugar
  • 2 egg yolks
  • 1 pinch of salt
  • Grated zest of 1 untreated lemon

For the stuffing:

  • 350g orange marmalade (homemade)


Preparation of the shortcrust pastry:

In a large bowl, sift the flour and add a pinch of salt.

Add the cold butter cut into cubes and work quickly with your fingertips until you obtain a sandy mixture.

Add the icing sugar and grated lemon zest, mixing well.

Make a well in the center and add the egg yolks. Work the dough quickly until it forms a smooth and homogeneous ball. Wrap it in cling film and let it rest in the fridge for at least 30 minutes.

Preparation of the tart:

Preheat the oven to 180°C.

Roll out 2/3 of the shortcrust pastry on a lightly floured surface until it is about 3-4 mm thick. Line a tart pan with this (approximately 24-26 cm in diameter), cutting the excess on the edges.

Prick the bottom of the pastry with a fork.

Pour the orange marmalade into the pan and spread it evenly.

Decoration and Cooking:

Roll out the remaining shortcrust pastry and cut out strips to create a grid on the jam.

Place the pastry strips over the jam, forming a grid pattern.

Bake in the preheated oven for 35-40 minutes, or until the tart is golden and the jam is bubbling slightly.

Let cool completely before serving.

This orange marmalade tart is perfect for a special breakfast, dessert or snack, bringing the authentic and fresh flavor of oranges to the table.

Storage Method:This product can be stored at room temperature until opened. Once opened, it is recommended to store it in the refrigerator to maintain freshness and prolong its shelf life.