It’s marmalade time!

I have so many lemons right now in my tree, my neighbor lemon tree and my mother in law lemon tree….Lemon marmalade that is.

Peely.

Choppy.

Smooshy.

Actually kinda bitter for my taste. But I think I know a few people who will be into it.

INSTRUCTIONS :

Step 1 – Scrub and wash the lemons clean. Place the four whole lemons in a large pot filled with water over medium heat and bring to a boil. Boil for 30 minutes, until you can easily poke a fork into the skin of the lemons. Strain the water and transfer the lemons to cool on a chopping board.

Step 2 – When cool enough to handle, slice the lemons in half and remove any seeds. Cut each lemon half in four (so you get 8 wedges/lemon) and finely chop the lemon peels and flesh. For the thickness of the strips, do as you prefer: thicker strips (3-4mm) will make for a chunkier and more bitter marmalade. Thinner strips will make for a looser and sweeter spread.

Step 3 – Return the lemon to a pot/saucepan with the sugar, honey and water. Stir to combine and simmer for 30 to 40 minutes (lid off), until a candy thermometer reads exactly 223°F (106°C).

If you do not have a candy thermometer – place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of marmalade on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.

Step 4 – Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The marmalade can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

Leave a Comment

Your email address will not be published. Required fields are marked *