Aubergine and lemon Marmalade
Did you know that the word “marmalade” is borrowed from the Portuguese marmelada, made for quince and sugar or honey. Today it is mainly made from various citrus varieties and often combined with other fruit or vegetables such as tomato, pumpkin or aubergine. At Wickedfood Earth we make two varieties, one with pumpkin, and this one with aubergine. This unusual recipe originates from the Middle East and makes a surprisingly fragrant sweet/sour preserve with a slight bitterness at the end. Traditionally, it is eaten by the spoonful with steaming hot tea or coffee and a glass of water. As the aubergine is capable of absorbing flavours, it can be transformed into a delicious and versatile sweetmeat. We love it as a condiment with cheese platters, cured cold meats and salads or on bread with cheese for breakfast.
5 in stock
The Wickedfood Earth Farm food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces and bottled fruit. This ensures that, by not over-processing, the result is concentrated, natural flavours.