Rangpur limes are sometimes called smoky limes, and for good reason. When you open a jar a tart, brush-fire aroma hits you immediately. The flavor of the marmalade is not too sweet, not too bitter, very fresh and tangy. Robert Lambert, the citrus master who makes it, cuts the fruit peel fine so it has a smooth texture.
Rangpur lime marmalade will be great on toast, of course. It also makes a standout after-dinner treat when you pour some over a wedge of gooey cheese, like brie. Lately I’m really loving it in savory dishes, too. Try mixing it with soy sauce and dijon mustard into a marinade for pork or chicken.