Lemon Marmalade

This tangy flavoured marmalade makes a welcome addition to the breakfast table and as lemons are available all the year round you can make it in small or large amounts as you like. If a coarse cut marmalade is preferred cut the lemon skins into larger pieces, in which case the preliminary cooking will take longer.

ABOUT

10 POUNDS

3 lb. lemons, washed

6 pints water

6 lb. sugar

With a sharp knife, cut the lemons in half and squeeze out the juice and flesh. Strain the juice into a preserving pan and tic the flesh and any pips in a piece of cheesecloth. Place this in the juice.

Cut the lemon peel into small pieces (if the lemons have a lot of white pith, remove most of it, as it will make the marmalade cloudy) and add to the juice in the pan. Pour in the water and place the pan over high heat. Bring the water to the boil.

Reduce the heat to low, half cover the pan and simmer for 1 to lg hours or until the peel is soft.

Remove the cheesecloth bag and, with a wooden spoon, press it against the side of the pan to extract as much juice as possible. Discard the bag.

Add the sugar to the pan and stir the lemon mixture with a wooden spoon until the sugar is dissolved.

Increase the heat to moderate and bring the marmalade to the boil. If the marmalade starts to rise to the top of the pan, stir it with a wooden spoon and, if necessary, lower the heat. Continue to boil rapidly for 20 minutes or until setting point is reached.

To test the marmalade for setting, remove the pan from the heat, put a spoonful of marmalade on a cold saucer and allow it to cool. Setting point has been reached when the surface of the jam sets and wrinkles when pushed with your Lemon Manque and Lemon Meringue Pie are decorative and rich. finger. If setting point has not been reached, return the pan to the heat and continue boiling, testing every few minutes.

Alternatively, use a sugar thermometer. When the temperature reaches between 220° and 222 F, setting point has been reached.

When setting point is reached, with a slotted spoon, remove any scum from the surface of the marmalade. Leave the marmalade for 20 minutes to cool slightly, stirring occasionally.

Using a ladle, fill clean, dry, warm jars to within i-inch of the tops with the marmalade. Put a small circle of waxed paper on top of the marmalade, cover with jam covers and secure with an elastic band. Label the jars and store in a cool, dry place.

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