This fine cut orange and Spanish lemon marmalade will bring a little bit of sunshine to your plate. It takes about ten days to make it by hand. The fruit is washed and then cut into thin slices and candied. After being mixed together with sugar in a maslin pan, the fruits are then cooked the old-fashioned way in a large copper cauldron pot.
Enjoy our thin cut orange and Spanish lemon marmalade at breakfast or tea time. A delicious addition to one of our Almond Cakes from Visan in Provence or our Swiss Zwieback Toasts You can also use it to make desserts such as cakes, a gateau or cupcakes.