Trepunti Artisanal Citron Marmalade

As all of our recipes had begun as a personal home-made experience first and then later released and developed in a professional laboratory environment with the direct and strict supervision of Guido and Jennifer, maintaining all home-made steps and procedures unchanged.

Do you know the difference between jam and marmalade?

Easy! All of them involve the use of sugar and heat but while marmalade is a term used only for citrus fruits preservation, jam instead encompasses all types of fruits except citrus naturally. Generally, market-wise marmalade is less common and more expensive than jam because of its long preparation process. In fact, a proper traditional marmalade “must” contain pieces of citrus peel. Now citrus peel usually is steeped with spirit and the portion of pith that is usually attached to the peel can be quite bitter, in order to get these to lose the unpleasant bitterness leaving only a light and pleasant taste of zest, citrus peel has to be soaked and rinsed in water from several hours to sometimes a couple of days. The result is a nice contrast to the palate by the sweet creamy spread and the zesty peel.

Suggested uses

It is good for bread, yogurt, cake, cereal, sorbet, granola, topping for ice-cream, salad dressing, with seasoned even spicy cheese, marinate sauce for pork or chicken.