Sweet Sicilian lemons are harvested by hand in the sunny winter months when the fruit is at peak flavor. Use this fresh, tangy marmalade instead of lemon curd to fill a lemon pie—or spread it on flaky croissants or warm scones at breakfast. Try it it in a marmalade whiskey sour: bourbon, lemon juice, lemon marmalade, orange bitters and simple syrup.
Lemons are said to have entered Europe around the 1st Century AD and were first planted in the area south of Siracusa, where the citrus groves of San Giuliano are today. The origin of the lemon is a mystery, though it is believed to have orginated in Southern India, northern Burma, and China. Reports on studies of the genetic origin of the lemon show it to be a hybrid between bitter orange and citron.
The San Giuliano marmalades are estate-grown and handcrafted; the fruit growing and the production takes place entirely on the San Guiliano estate. The recipe for their marmalade has remained unchanged for generations. They are made entirely by hand in small batches using only the finest freshly picked fruit. The oranges are first sliced and marinated in cold water overnight. The next day, the fruit is slowly cooked down and sugar added. No thickeners or preservatives are ever used. The high proportion of fruit, combined with natural ingredients and strict production standards, ensure that San Giuliano marmalades have a traditional taste and texture.