When tart meets tart, the result is extra sweet. It's no secret I adore Meyer lemons, and tend to go on somewhat of a Meyer-binge during the late-winter months when they are in season. Nine times out of ten that excess of citrus will ultimately become marmalade. Rather than making plain Meyer lemon marmalade (not that plain Meyer lemon marmalade isn't amazing, but you know, I just don't do plain. Often, that is) I decided to think outside the fruit box. One of the main steps of marmalade making is the overnight soak, where the citrus is soaked in water to coax out the pectin. I figured, why use water when you can use something far more flavorful and beneficial? Enter tart cherries (or, in this case, tart cherry juice, which is readily available in most major grocery stores year round) which, as it turns out, are the perfect match for this seasonal citrus. Oddly, the resulting jam tastes surprisingly like an extra tart blood orange. Meyer lemon + tart cherry = blood orange? Go figure.

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