LUSCIOUS LEMON MARMALADE

This marmalade is made from lemons from the mystical Adriatic Island of Vis, but you can use any organic lemons if available.

Vis is the furthest, the southernmost inhabited Croatian island, one that remains nearly pollution-free. It has only 3000 inhabitants and few cars on the island. During the period of Socialist Republic of Yugoslavia, Vis was the army’s strategic base, so it remained tourist-free for 50 years. This situation actually saved the island from overdevelopment, while protecting its beautiful landscapes and agriculture: namely lemons, oranges, and Indian figs.

Lemons grow on Vis a few times a year, and they are very juicy – just perfect for marmalade, limoncello, cakes, liqueur and even brandy. I always buy lemons from Teta Marica (neighbor of mine and amazing lady, full of energy and life! You will see some of her recipes in future issues).

1 kg lemons (with thicker skin, it gives a stronger, more bitter taste)

350 g brown sugar (for me it is a must for marmalade)

1 vanilla pod or 2 tsp vanilla sugar (vanilla sugar is made widely across much of Europe; your simple mix of vanilla or pure vanilla extract with sugar.) Vanilla sugar is readily available pre-made in many baker’s sections in markets around the world.

1 tsp rum (or rose extract - your choice)

with your marmalade? with this lemony treat is HERE! I personally have always foodie intel. But, just like an author authors’ characters – if s/he is trying distracted by other recipes before

1. Do not peel lemon skins, it lends a specific sweet’n’sour contrast

2. Boil lemons for 10 minutes – two times – and always change but reserve the water – boil them for the 3rd time, strain them, but keep lemon-water aside.

3. Slice lemons – with skins left on

4. Remove the kernels (seeds).

5. Place lemon slices in a container or large serving dish, alternating layers of brown sugar with vanilla sugar.

6. Let the mixture macerate for 30 minutes at room temperature. You can avoid this step, but believe me it gives the marmalade a special touch Editor’s Note: macerating fresh fruit is the simplest, cook-free method to deeply intensify the sweetness and flavor of fresh fruit by marinating the fruit in a boozy or sugary

7. After 30 minutes add water (in which you boiled lemons for the 3rd time) and the rum or alt.

8. Put half of the mixture in the food processor and process on pulse for JUST a bit!

9. Cook it all together in a large saucepan at medium heat for appx 1 hour. Stir often until marmalade is so dense that it doesn’t slide off the wooden spoon, and the liquid evaporates.

10. You can add the water with rosemary/mint in last 10 minutes of cooking if desired.

11. Put the marmalade in sterilized jars. Seal tightly.

12. Keep refrigerated because it doesn’t have any additives.

You can enjoy marmalade in so many ways: on warm cornbread for breakfast (TAP for a great GF cornbread recipe), or serve it with baked Skuta (mild cheese similar to Italian ricotta) as an appetizer, or make it a bright spot with a light evening meal.

To me, cooking represents a trip into a world of imagination, a journey to another dimension where time doesn’t exist. Almost like a game, I harmonize flavours and aromas, colours and textures - balancing, improvising, going overboard, breaking rules ... It’s a step away from everyday life. A process that changes minute by minute. A world away from my main profession as an economist. All that cooking raises levels of oxytocin, the love hormone. How can I resist? I was born in Karlovac (northern Croatian) and studied Economics at the University of Zagreb. Love led me to Split and freed up a new energy from within, as with every one of the many travels I have been on with my husband and children where I got to try new flavours and aromas, learn new recipes and integrate them into my own everyday cooking. — Tatjana Kezic, Cookbook Author, Culinary Teacher & Recipe Blogger

Blog: platesnplanes.com