Great in Gin and Tonic, squeezed on fish and perhaps preserved whole in a jar for later in the year.
But what about making some Marmalade? Great on toast or used in cooking as a marinade for fish... it keeps well and is a great store cupboard item to liven up meal times, so I hunted down a recipe that sounded easy to make and be good to eat, so my weekend is now set I'm making home made Marmalade while the lemons in the shops are cheap, I don't have a lemon tree but if I did I would be collecting my own when they were ripe.
Lemon Marmalade
Ingredients
Storage: up to 2
years
Makes: 5 x 450g jars
Makes: 5 x 450g jars
- 1kg Lemons
- 75ml leftover lemon
juice
- 2kg demerara sugar
Method
- Wash the lemons then half them and juice them
and keep the squeezed halves.
- Slice the squeezed lemons into medium to thick
pieces and place into a bowl along with the lemon juice and 2.5L water.
Leave the mixture to soak for 24 hours.
TIP: This helps release the pectin that helps the marmalade set.
- Pour the mixture into a jam making pan and
bring to the boil. Reduce to a simmer and cook covered for 2 hours until
the peel is soft and the marmalade has reduced.
- Add in the sugar and lemon juice and mix well
to dissolve the sugar.
- Boil for about 20 minutes until setting point
has been achieved then remove from the heat.
- Leave the marmalade to cool down for ten
minutes then stir slowly to diffuse any foam from the top.
- Pour the marmalade into warm sterilized jars and store in a cool dark place.
No comments:
Post a Comment