Slow-simmered for hours until thick, sticky, and rich, with that bright citrus tang from oranges. The flavour shifts slightly with the seasons - Seville, Blood Orange, Navel, Valencia, Tangelo - whatever’s at its best at the time.

Perfect on hot buttered toast, worked into a sauce, or alongside duck or pork.

Part of the Emmaline range - named after Peter Nicholsons mum, Emma. It’s all rooted in simple, old-school Tasmanian jam and preserving traditions. Small batches, nothing overworked, packed into 300ml glass jars with no fuss.