Marmalade

Today we made Meyer Lemon-Rosemary Marmalade.

Marmalade, we’ve found, likes lots of rest: after you shred the peel, after you cook it the first time, and after you do the final cooking with sugar and put it into jars. So — shhhhhh! Do not disturb! At least not for a few days. After that? Spoon it up and enjoy. It’s great on toast with salted butter, or as an accompaniment to a creamy goat cheese such as Chevre or Montrachet … and a little glass of wine, if you’re so inclined.

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