I’m not crazy about the color of this marmalade, but love its tart, lemon-y deliciousness. Try it on toast with cream cheese or swirled into cake and muffin batter. Drizzle some over ice cream or fruit sorbet.
Today I am writing about an experiment. I have no clue whether it will work or not in its virginal attempt but I thought I’d tell you anyway because … I am excited. I have had a go at preserving lemons, which I can then use to accentuate the flavours