Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Everyone's familiar with limoncello, the Italian lemon liqueur, but you can mix it up and use other citrus as well. I prefer grapefruit. Here's how.
Clementine, yuzu, grapefruit, lime. Marmalade is so much more than orange. This method of slicing fruit is handy for all varieties of citrus.
A beautifully clear, almost jelly like Marmalade, flecked with large lumps of
fruit and julienned zest which turns into lovely candied
goodness. Oh and there's ginger...........
You get the lovely creaminess from the butter and yolks, a little tang from the citrus, though not quite as much as a lemon curd, then you get this interesting little bitter thing happening at end, reminiscent of a good marmalade. Quite nice really.