Citron Marmalade

Citron pulp is meaty, sweet-and-sour like candied limes, while its thick skin is sweet and rich in essential oils, giving this marmalade its unique citric taste with bright floral notes. Try it with bitter dark chocolate or fresh and milky cheeses like mozzarella and ricotta. It also goes very well with spicy ingredients, like its fellow Calabrian product "nduja" spread on a piece of toasted bread. 
Master pastry chef Corrado Assenza insists on using the best ingredients he can find from local farms for his marmalades, nuts, and sweets. All his products are made by hand in the shop's kitchen, the legendary Caffè Sicilia in Noto. He is a myth, a genius of Sicilian sweets. 
Caffè Sicilia's jams and marmalades offer the unexpected, full of sharp and surprising flavors. These preserves were made with no tricks: they have no pectin, citric acid, or lemon juice. They are made exclusively with ripe fruit and have little in common with your ordinary jam, laden with cooked fruit notes. When Corrado makes them, he's not looking for a way to change the fruit flavor through cooking. He simply aims to preserve the fruit's freshness in a jar.