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Epicurious

The Lemon Marmalade

Not a terribly sweet sort of breakfast jam, not really a true marmalade, this is the rough condiment Alfonso’s grandmother made when she had a few extra lemons and some even more precious sugar at hand. She served it with her home-smoked swordfish as well as the salt-cured reading. Too, he remembers her smearing it on justbaked bread for him to eat with a slice of fresh ricotta when times were flush.

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