Santa Barbara County Jam Company Wins Big at International Marmalade Competition

Santa Barbara County Jam Artisan Wins Silver and Bronze at the 11th Annual Marmalade Awards and Festival in England“>
Who: Red Hen Cannery, an artisanal preserves business owned by Maureen Foley, that produces small batch, locally-sourced jams and marmalades in Santa Barbara County, California
What: Red Hen Cannery’s Irish Whiskey and Orange Marmalade (made with Valencia oranges and Jameson Irish Whiskey) won a 2016 Silver Artisan Marmalade Maker Award, and Red Hen Cannery’s Holiday Orange and Wine Marmalade (made with Valencia orange, Santa Barbara County red wine and Swedish mulled wine spices) won a 2016 Bronze Artisan Maker Award and it’s Spicy Orange Marmalade, at the Dalemain Marmalade Awards in England, one of just a few marmalade producers from the United States to win honors at the premiere, international marmalade competition.
When: June 1, 2016
Where: Dalemain Mansion, Penrith, Cumbria, England
Why: The 10th Annual Dalemain Festival and Awards are held each year to celebrate all things marmalade and Foley entered her recipe hoping to win recognition for her distinctive creation.
Info: Red Hen Cannery jams and preserves are available online at or at Santa Barbara County farmers markets or at various retail locations. Check the website for details. Half-pints of Spicy Orange Marmalade are $8 each.

From California to England, Red Hen Cannery’s Irish Whiskey and Orange Marmalade and Holiday Orange and Wine Marmalade travelled the Atlantic Ocean to touch down at the 11th Annual Dalemain Marmalade Festival and Competition and won a Silver and Bronze Award. Amidst tables covered with nearly 2,000 entries, the company’s two orange jars, infused with Jameson Irish Whiskey and Santa Barbara County red wine, stood apart. Those orange-y creations, hailing from Southern California, were Red Hen Cannery’s jars of marmalade. Made by Maureen Foley, owner of Red Hen Cannery, her entries stood out from hundreds of other jars of marmalades and were two of just a handful of international preserves to win Silver and Bronze. On June 1, 2016, the two marmalades are finally for sale, complete with their award-winning stickers proclaiming their Bronze and Silver status.
Maureen Foley, artisanal Jam Maker and Red Hen Cannery owner, discovered her marmalades’ prizes on March 19, 2016, after the announcement was posted on the Dalemain Marmalade Festival and Award website. Her Silver award-winning Irish Whiskey and Orange marmalade is a tantalizing blend of Valencia oranges, meyer lemon juice and Irish Whiskey, and it makes an incredible addition to any savory food or served with cheese. The Bronze winner, Holiday Orange and Wine Marmalade is a mix of Santa Barbara County red wine and Valencia oranges, along with cardamom, cinnamon and allspice, with a deep, complex, zingy flavor that goes perfectly with morning toast or as a dessert topping.
“I am delighted and so proud,” Foley said, of winning the award. “The oranges are grown on four 60 year-old Valencia orange trees owned by my grandfather, Lawrence Bailard. My basic orange marmalade recipe is by my grandmother, Kathryn Bailard. I learned canning from my mom, Mary Foley, too, and was inspired to start the jam business because of on my dad, Paul Foley, and his successful 20-year career selling cherimoyas at the farmers markets in Santa Barbara. So, it’s a family thing!”
Foley’s only regret is that she wasn’t in attendance at the Dalemain Marmalade Festival in person. But judging by photos online, all things orange took over the beautiful Dalemain manor house and estate in Penrith, England, on March 19 and 20, 2016. There, marmalade ruled the weekend for the 11th Annual Marmalade Award and Festival. From traditional Seville orange to beetroot and yuzu flavors, the entries at this year’s competition were both imaginative and conventional. The marmalade-inspired event is a charity fundraiser but it is taken seriously by UK food enthusiasts and receives major sponsorship from the English gourmet food giant Fortnum and Mason as well as Mackay’s fruit preserve company.
These are Red Hen Cannery’s second and third major food award (the company won Gold and Silver at Dalemain last year), although the nearly three year-old artisanal jam and marmalade company has received positive mentions in various publications and blogs including the Los Angeles Times, Santa Barbara Magazine, Santa Barbara Independent and the food blog In Media Recipe. Foley started the business to create an artisanal, small-batch jam company based in Carpinteria, California, that uses family recipes and Foley Farm and Bailard Ranch fruits and herbs or fruit from local, family farms in the Central Coast to produce both stunningly simple and astoundingly innovative fruit preserves.
Red Hen’s flavors are seasonal and quirky, including Strawberry Vanilla Jam and Roasted Peach and Brown Sugar Jam. Foley sells her preserves directly to people at four different Santa Barbara County farmers markets, online at, and at various retail locations throughout Southern California. Please visit the Red Hen Cannery website for details on seasonal flavors, shipping and with questions.

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