Lemon marmalade. It's real, and it's good!
I basically used Susan Feniger's recipe, but I skimped on sugar, and I added some pineapple sage near the end, which, while tasty, looked a little funny.
The final product was slightly bitter, but really delicious. I have only enjoyed it on rye bread with butter, but I imagine it would be equally good on a savory entree, like braised tempeh cutlets.