This beautiful, delicious marmalade isn’t something I’d make all the time, but it’s fabulous and this first batch was worth it. It’s a very labor-intensive product, cutting all of that lemon zest up into threads. I used Meyer lemons – my lemon of choice when I happen to get my hands on some. The marmalade is perfect on a slice of just-baked bread, and I can’t wait to try it stirred in some yogurt.

• Lemon-Ginger Marmalade (Fine Cooking #97, February 2009, p. 19)