Lemon Marmalade

 

Recently I got a batch of fresh organic lemons from the garden of friends and I really could not resist trying the preparation of a refreshing marmalade.

I googled here and there to get enough knowledge in order to prepare something I knew everybody would love and something I could prepare as a gift for friends especially for my Christmas baskets.

My Greek lemons were quite huge, around 250-300 each, thick zest and not so many seeds. The smell was so intense and delicate at the same time that I had to try to preserve it in a jar for next months!

This recipe does not need additional pectin as the seed and the filaments are the source of the jelly. Well, as I supposed,  my lemons did not have a lot seeds, so I needed to cook the marmalade a bit longer (not 20 minutes as “usually”), but it worked and the result is amazing. With 4 lemons I got 4 small jars of about 200 ml.

The quantity is easy: same amount in weight of lemons, water and sugar. Be aware that the amount of water will be reduced while cooking and I did not add more water.

You don’t need to use exactly 1000 g lemons and so on, adjust the quantities of water and sugar according the weight of the lemons.

Lemon marmalade

  • Servings: about 10 of 200 ml per 1ooo g lemons
  • Time: 1 1/2 hours
  • Difficulty: medium
  • Print

You need

  • 1000 g organic lemons
  • 1000 ml water
  • 1000 g sugar

Procedure

  1. Wash well your lemons and scrub to remove the impurities if any.
  2. Place some metal spoon into the freezer for the jelly test.
  3. Measure the weight of the lemons and place them into a pot with the same amount of water. Bring to boil.
  4. Boil until you feel that the zest is soft. This takes about 30-40 minutes.
  5. Remove the lemons from the water to cool down for about 15 minutes or until they are not too hot for you. Don’t discard the water. If necessary sieve the water and clean up the borders of the pot.
  6. Halve the lemons with a knife and with a spoon out the flesh with the seed and give this over a sieve placed over a bowl. Remove also the stem and filaments; place them into the sieve as well.
  7. Cut the zest into strips and slice it. Put the sliced zest back into the water as well as liquid dropped from the sieve and the sugar.
  8. Bring slowly to boil, in the meantime work the remaining into the sieve with the back of the spoon in order to press out as much as possible. Place the leftovers into a small cheese cloth and hang it into the pot. Note: I used a stainless steel tea ball.
  9. While boiling you will see that the zest will turn translucent and the liquid clearer. When you feel that the jelly begins to form, drop a few drops into a frozen spoon and you will see if turn hard enough: push your finger through the drops and you will see the marmalade’s surface will wrinkle if it is set. My lemon did not have a lot of seeds which are the source of pectin so I had to boil for about 40 minutes!
  10. Fill your sterilized jars if possible with a jar funnel close them immediately and place them upside down on a safe working place. After 10 minutes invert them again and let them cool down completely to set.

Autor: https://artandkitchen.wordpress.com/

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