Lemon Zest A little
Lemon Marmalade As prepared by Michelle Faust
I have never made marmalade so this was a true test to its simplicity and taste. It was easy and it’s delicious, a perfect blend of tart and sweet. This will go well with many fall dishes and makes an excellent hostess gift during the holidays. From now on, when life hands you lemons, make marmalade! Ingredients
To sterilize the jars:
1. 500 g lemons approximately 1.2 lbs
Use glass jars with an airtight, metal lid. Wash them either in the dishwasher or by hand in hot soapy water, and rinse well. Check that the metal lids do not have rubber inserts.
2. 6 cups water 3. 1.8 kg sugar converts to 9 cups
Place upright jars and lids on a baking tray. Heat in the oven for at least 20 minutes, then remove and immediately fill with marmalade.
To make the marmalade: Place 2 saucers or small plates in the freezer, you’ll need these to check for the setting point of your marmalade. Thoroughly wash the lemons. Remove each end of the lemons and cut the lemons into quarters lengthways. Holding two of the quarters together, slice as thinly as possible and remove any seeds. Place the lemon slices in a non-reactive bowl1. Add 6 cups of water, cover the bowl and leave the lemons to stand overnight. The following day, place the lemons and water into a large, non-reactive1 saucepan. Over medium-high heat, bring the fruit and water to a boil. Boil for approximately 15 minutes or until the lemon peel is tender, stirring occasionally with a long-handled wooden or plastic spoon. The time may vary slightly depending on the variety of lemon and the thickness of the slices.
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