Preserves
Bitter lemon marmalade
Made once a year in February when the lemons are at their worst for eating and best for this. Cut thick, boiled slowly, jarred hot.
- Cooked
- 2026, the kitchen
- Ships
- Within 2 working days
- Delivery
- Free over €45
The details
What is in the jar
Thick-cut marmalade from bitter lemons, with the sharp edge left in.
How it tastes
Sharp first, sweet second, with a clean bitter finish that wakes up the toast.
How to use it
On toast, naturally. Also in a vinaigrette, a glaze for roast carrots or a cake.
What is in it
Bitter lemons, sugar. No pectin, no preservative.
The record, 2026
One February, three days
Lemons in
A crate of bitter lemons from the Varrow orchard.
Cut
Sliced thick by hand and left overnight with the sugar.
Cooked
Boiled slowly in the big pan until it set on the cold plate.
Jarred
Poured hot and sealed. Not a day older than that.
Pairs well with
Three to put on the table
Wildflower honey
Taken , lower terraces
Cold-pressed olive oil
Pressed , lower terraces
Hedgerow tea
Picked , the lanes
