Pears, cranberries and lemons. The resulting preserve is more like a compote than a true marmalade. Something between a marm and a rustic jam. It’s chunky, toothsome, tart, sweet and very slightly bitter.
When the hubby and I gleaned buckets of food not too long ago, I immediately knew I’d be dehydrating some of it. Turns out that I dehydrated most of it and have discovered many great uses for dried foods.
Perky, quirky Meyer lemons make for a luscious marmalade. Adding water results in a marm that's creamier, fluffier, not sticky! Clementines punch up the flavor and enliven the color. Very nice indeed. Short cooking time, keeps very well.