Lemon Marmalade by Alpe Pragas, light and tart
Lemon Marmalade by Alpe Pragas is a citrus spread made from Sicilian lemons, cooked in South Tyrol. The pulp and juice provide a zesty acidity, fine pieces of peel add a bitter contrast, and the small jar quickly finds its place next to the butter dish.
Lemon Marmalade is the citrus spread from Alpe Pragas in the Prags Valley of South Tyrol, labeled as Citrus & Limon. The 110-gram jar contains 55 percent fruit from lemons and lemon juice, thickened with apple pectin, light in color and distinctly tart in flavor.
Light, tart, and with fine peel
When you twist off the lid, the scent of freshly grated lemon zest rises up, cool and slightly bitter at the edges.
On bread, the acidity stays at the forefront, followed by a sweetness that carries the lemon note before quickly making way. The fine pieces of peel are visible in the pale yellow spread and provide a bitter tug when chewed, which holds onto the sweetness.
The spread remains easy to spread nonetheless, because the peel is cooked until soft and the interior breaks down during the cooking process. A teaspoon goes further than with a mild berry variety because the acidity permeates the entire bite. It lingers on the tongue long after the bread has been eaten.
Lemons from Sicily, cooked in the Dolomites
The lemons grow in Sicily, but they are processed by Alpe Pragas in the Dolomites, far to the north.
The aroma of the lemon resides less in the juice than in the peel, where essential oils are stored in tiny glands. That is why the peel is included in the jar, finely chopped and cooked until soft, providing the fragrance that pure juice would never yield.
This spread is allowed to be called "marmalade" because it contains citrus fruits: European jam regulations reserve this term for them, while everything else must be labeled as "konfitüre" (jam) or "fruchtaufstrich" (fruit spread). The jar thus bears a designation that is rarely applicable on store shelves, contrary to what everyday language might suggest.
A spoonful for dough, sauce, and tea
On white bread and toast, the marmalade is right at home in the morning, just as it is in muesli and plain yogurt.
In the kitchen, it acts as a seasoning; a spoonful in a light sauce for fish or poultry provides the acidity that would otherwise come from a press. In baking, it fills cakes and sponge cakes, and over warm waffles, it melts into a light glaze. In hot tea, it dissolves in seconds, replacing both sugar and a lemon slice in one go.
Take it out of the jar with a clean spoon and refrigerate after opening; it will remain as fresh as the first day for two weeks.
The small jar for the breakfast table
Next to the butter dish, the jar makes little fuss, yet it is the brightest spot on the set table.
As a small gift, it fits into any coat pocket, and for those who only want to have lemon on the table occasionally, this size lasts a long time.
If you would like to stick with citrus fruits, you will find the Orange Fruit Spread nearby. The entire series can be found under the fruit spreads from Alpe Pragas, and what else the house produces is shown in the Alpe Pragas assortment.
