Our burnt marmalade is a distinctively different marmalade, I use blood oranges to make the marmalade and then cook it for a lot longer than I would for any other marmalade, in fact until it catches the bottom of the pan. This produces a darker marmalade with a caramelised wild orange flavour.
The depth of flavour is astounding.
Delicious on toast for breakfast.
Limited stock available as I only use the fruit from our small family orchard.