Saturday, 8 March 2014

Lemon Marmalade


1.250 g lemons
Juice of 4 lemons
1 liter water
1.400 g sugar

How to go about it

Extract the juice of the 4 lemons.  Cut off the tops and bottoms of the rest of the lemons and finely shred the lemons, you could use a mandolin for this or the grating attachment on a food mixer.  Put the shredded lemons with the juice and water in a large saucepan.  Bring to the boil and cook until the lemons are soft and translucent.  Take out the pips at the same time when the rise to the top of the water.  Then add the sugar and boil for 30 - 40 minutes. Test that it is set by putting a bit on a cold saucer.  Lemons have a lot of pectin so this marmalade sets easily.  Put into sterilized jars.

No comments:

Post a Comment