JB Shackleton's

J.B. Shackletons of Wonga Park - Victoria - Wins  Gold again


Two Silver International Medals for their Marmalades at the World's Original Marmalade Awards Competition -  Cumbria - UK - 2014

  • Continuing the  international winning streak begun when its classic Breakfast Marmalade was awarded  Gold in 2012 - as reported in the AGE Epicure at the time.  The Wonga Park family firm of J.B. Shackletons has just pulled off a hat trick at this year's World's Marmalade Competition in England in the Artisan & Commercial Makers Class. They scooped no less than three major Medals - Gold for Luxury Lime and Silver for their Cumquat and a Silver also for the new line of Lemon Jelly, with an additional Bronze and two Commendations.

  • JBs won more medals than any other entrant world-wide in the "Any Citrus Marmalade"  Class.

  • Their Cumquat Marmalade was the only Cumquat Marmalade that won a medal.

  • There were more than 2000 entries from around the world in this growing and prestigious competition.

These Marmalades are all made in Australia using all Australian ingredients!

In the World's Original Marmalade Festival.  Cumbria - England - 2012


has been awarded a Gold Medal in the Artisan Maker Class for Citrus Marmalade



J.B. Shackleton's   Sweet Orange Luxury Breakfast Marmalade    

has been awarded A Gold Medal for Citrus Marmalade

These Awards set standards recognised internationally

In addition

  Almond Glade ” - Gourmet Thick Cut Marmalade with Almonds

has been Awarded a Bronze Medal

in the "Marmalade with Interesting Additions" Class



J. B. Shackletons


We are honoured to have received the following commendation from the Executive Chef at the famous Chateau Yering Hotel in the Yarra Valley


"At Chateau Yering we make everything from the ground up including jams, chutneys and relishes so usually when someone contacts me about selling me these products I normally don't go out of my way to try them.

But when Lachlan contacted me about his range of produce his enthusiasm and passion was infectious and he told me about the story behind these recipes that had been in his family for generations.   So I had to have a look at his wares.

My Pastry Chef   Nardia Kitch and I sampled Lachlan's beautiful produce.   We were excited with the quality and how not run of the mill a lot of the flavours are like the Lime Marmalade and the Walnuts in Cherry Jelly.

The Panforte is full of beautiful warm spices and the Walnuts in Cherry Jelly is currently on our cheese trolley and we constantly get great feedback and is certainly my favourite condiment to have with cheese.   It has a clean cherry flavour with great texture from the walnuts and is quite unique."

Mathew Macartney

Executive Chef

Chateau Yering Hotel

  42 Melba Hwy, Yering, VIC 3770

  ph: 03 9237 3333 fax: 03 9237 3300



  Eleonore’s Restaurant

  National Fine Dining Restaurant of the Year






          2 nd Highest Class Award  Jam Class    

Highest Level Class Award Jelly Class

Highest Levels Awarded - Marmalade Class – 2011   

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