A few years back a little small-goods store opened down the road. They had pricey hams and smoked meats, fancy cheeses and an array of handmade artisanal stuff in jars.
The absolute star of the show for me was the marmalade they made themselves – super chunky bits of peel and a perfect blend of sweetness and sourness. I would frequently just take a teaspoon from the jar, but my favourite way of eating it was to mix it with some greek yogurt. There was something about it that just melded perfectly with the yogurt. Just out of this world delicious.
After a while the stock was gone and they stopped making it — a problem to do with getting the oranges, it seems. And a while later the shop closed up itself. I’ve tried a bunch of marmalades since but none of them have been quite syrupy enough to blend so well with yogurt.
