Sweet Sicilian lemons are harvested by hand in the sunny winter months when the fruit is at its peak of flavour. Use this fresh, tangy marmalade instead of lemon curd to fill a lemon pie—or spread it on flaky croissants or warm scones at breakfast. Try it it in a marmalade whiskey sour: bourbon, lemon juice, lemon marmalade, orange bitters and simple syrup. 460g jar.
Lemon are said to have entered Europe around the 1st Century AD and first planted in the area south of Siracusa, where the citrus groves of San Giuliano are today. The origin of the lemon is a mystery, though it is believed that they orginate in Southern India, northern Burma, and China. Reports on studies of the genetic origin of the lemon show it to be a hybrid between bitter orange and citron fruit. At San Giuliano, the fruit orchards have been organically managed since the 1980s. The recipe for the marmalade has remained unchanged for generations. Made entirely by hand in small batches using only the finest of the freshly picked fruit. The lemons are sliced and marinated in cold water overnight. The next day the fruit is cooked down and sugar is added. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, insure that San Giuliano marmalades have a traditional taste and texture. SERVING SUGGESTIONS Spread on crusty toasts, flaky croissants and warm scones Use as a filling to a lemon pie instead of lemon curd Mix with white wine vinegar and salt for a new relish to accompany grilled fish or roast chicken INGREDIENTS fruit, sugar