Because my family's farm has two large apricot trees, there are often more fruits then I can possibly can in a few weeks. For this reason, my mom usually freezes many pounds worth of apricots so that I can use them later in the season. This year, I combined those frozen treasures with some fresh meyer lemons to create a marvelous sweet-tart marmalade that is perhaps my favorite marm of all. Because meyer lemons have a very delicate skin with less pith, they are not nearly as bitter as other lemons, leading to a more balanced blend of sweet/tart/bitter in the final product. To add an interesting undertone, I added in fresh shavings of tonka bean, which have a unique flavor akin to a blend of vanilla, almond, and clove, all with a woodsy finish.