Bitter oranges, also known as Seville oranges, are the go-to for classic British marmalades because of their natural pectin content and thick, dimpled peels. San Giuliano's hand-cutting method showcases these oranges' superior texture. The almost spicy quality of this marmalade pairs well with the crystallized ginger in our marmalade bundt cake.

• Net Weight: 460 grams
• Place of Origin: Italy

Zesty and with an appealing pink hue, this marmalade lends itself particularly well to cocktails. Try a spoonful in an Aperol or Campari spritz; add seltzer and a splash of lemon juice for acidity. We also like to substitute red grapefruit marmalade for the simple syrup in a classic pisco sour.

• Net Weight: 460 grams
• Ingredients: Red Grapefruit and sugar
• Place of Origin: Italy

Bred for their sweeter and more intense flavor than other varietals, mandarin oranges make for a rich and warm marmalade. This small-batch version from the Marchesi Di San Giuliano estate in Sicily is vibrant, wonderfully textured and contains no additives—just fruit, sugar and water. It is excellent in dressings to temper bitter greens, such as radicchio or escarole. To make, blend with extra-virgin olive oil, lemon juice or white balsamic vinegar, and salt and black pepper. Or for something warmer, do as the Russians do and mix marmalade into black tea; we like to add a couple of cardamom pods.

• Net Weight: 460 grams
• Ingredients: Mandarin orange and sugar
• Place of Origin: Italy

• Net Weight: 460 grams
• Place of Origin: Italy

There's a saying among Sicilian locals that a lemon is not a lemon unless it was grown in Sicily. The higher acid content among lemon varietals produced on the island in fact makes for a tarter flavor, which in turn yields a fresher and tangier marmalade. We like to use this in baked goods: Substitute it for lemon curd in a pie, or mix some into lemon bar filling for complexity and texture.

• Net Weight: 460 grams
• Place of Origin: Italy