The joy of foraging and cooking is that there’s a constant evolution. Frozen blackberries can become jam, fruit leather or be layered with toasted oats, honey, whisky and cream for a dark twist on cranachan. Elderberry port can become the base of a jelly or sauce. And excess marmalade can be added to a bottle of vodka for a fresh spring drink.
Leave it for a couple of weeks, shaking daily, then add it to lemonade or tonic, depending on your preferred level of sweetness. It also makes a great addition to fresh coffee (as does marmalade brandy). And if you have a sweet tooth, hot chocolate with a slug of marmalade vodka will warm a chill spring evening.