4 recipes
A lemon-scented sponge sandwich filled with fruit marmalade, topped with chopped candied fruit and a rum-lemon glaze, cut into small cubes for serving.
A bitter-sweet marmalade of grapefruit and lemon, slow-cooked after an overnight soak — a classic Central European preserve from the early 20th century.
Traditional gooseberry preserve with precise two-stage cooking technique, strained for a smooth texture and perfect set.
Rich preserve combining tart cornelian cherries with sweet blackberries, cooked to thick consistency with a traditional two-fruit method.