Of course, jams of citrus you can cook at any time of the year, but for some reason in the spring I want to cook, apparently, a raging deficiency disease hits the brain. The jam is gorgeous - bright, thick like marmalade, sweet and sour, with lemon, with a distinctive but appealing bitterness in the finish. This bitterness is very I was alarmed when I first made this jam. It hasn't been a strange feeling slight bitterness from the first spoon of jam, it's another language causes some confusion, and his hand already reaching for the next bite. Just like those mice who "were pricked, cried, but continued to eat cactus..."