YOU either love it or hate but Gloucester queen of marmalade Sarah Churchill is certainly making a living out of the stuff.
The mum from Barnwood has been cooking up her own preserves since 2011 and has now picked up six awards at the World Original Marmalade Awards.
The aroma of orange and lime spreads through her home as she devotes all her time to new recipes.
And her hard work has paid of after she picked up the gongs at the awards do in Cumbria.
She won gold for her lemon and vanilla vodka marmalade, a gold for blood orange marmalade, a silver for her sweet orange, bergamot and lime preserve, a silver for pink grapefruit and lemon verbena marmalade, a silver for Seville orange marmalade and a highly commended award for her lime marmalade.
“I started my business in 2011,” she said. “Before this I worked at Daylesford Organic Farm for 10 years in the preserving unit. I really enjoyed my time here but I decided to open my business and create my own products.”
Sarah who has a little boy Daniel, works from home and spends her time juggling The Artisan Kitchen with being a mum and wife to husband Andrew.
“It is a good job my family enjoy eating marmalade – there is always loads in the house,” she said. I devote all my time to the business and family. I was shocked to have won these awards, considering there were more than 2,000 entries.”
It seems the her marmalade is not just a hit with breakfast fans in this country.
“I sell my products to 90 retailers across the country and I also have orders from United Arab Emirates and Brussels,” she said.
“It takes three days to make one batch. I really enjoying experimenting and coming up with new ideas for flavours. I also make jams, pickles and chutneys.
“I get many of the ingredients from nearby areas including Over Farm Market in Gloucester.”
Marmalade Awards and Festival organiser Jane Hasell-McCosh said the preserve, forever linked to childhood favourite Paddington Bear, was growing in appeal.
“Marmalade is and will continue to be a national institution at the breakfast table for years to come,” she said.
“But its appeal now crosses both taste and international boundaries, which is evident in the scale and breadth of our award entries.”