My neighbour gave me a present of these superb lemons fruit from the tree which I had been lusting after as I watched them ripen out my window.
After much debate I made the following.
Lemon Marmalade
1.5 kg Lemons
Water
Preserving Sugar (Confisuc in France,Sureset in Ireland)
Put the whole Lemons into a large pot cover with water and a lid and simmer together gently for about 60 mts.or until the skin is tender .
Take the lemons out of the water with a slotted spoon and cool, leave the water in the pot.
When they cool halve the lemons and remove the pips. Either discard these or put them in a little square of muslin tied at the edges to boil with the marmalade.
Now cut the halves of lemon as finely or thickly as you like.
Put these back into the lemon cooking water and now measure carefully the amount of liquid this makes.
For every litre of mixture (or measured portion of a litre) weigh out a kilo (or portion of a kilo) of the sugar. Stir these together and leave for several hours until the sugar is melted. Now taste the mixture and if too bitter you may add up to 500g more sugar.
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Bring gradually back to the boil (with the little bag of pips if you are using them) and let it come to a rolling boil .Let it boil well for 5 mts. then take off the heat and test for setting on a cool saucer.
It should take no longer than 10 mts. boiling altogether.
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Take out and discard the bag of pips, and pot in the usual way.
If you like the flavour of ginger with lemon (and I do) you can add two peeled thumbs of root ginger to the lemons as they boil and then chop these finely with the peel and add to the marmalade.
Comments
Evening Hérault
on January 31, 2012Hi Martin
The simple recipes are always the best. Can we pick your brains on a related lemon question: lemon curd. Crème de citron.
We’ve always made lemon curd along the standard home economics/granny recipe way, with lemon juice, zest, egg yolks (or even whole egg works), sugar and quite a bit of butter.
But have you ever done it or come across it without the butter, and does the butterless version actually work?
Martin
on February 1, 2012I have had the following recipe for years in the file but never used it , It sounds good but might be more like a chilled Sabayon than actual curd. You are welcome to try it.
Butterless Lemon Curd
Juice and finely grated zest of 2 large unwaxed lemons
120 g (4 oz) caster sugar
3 Yolks from Large Eggs
Heat the juice and sugar up together until the sugar is dissolved and the mixture hot to the touch (but not boiling)
Beat the yolks in an electric beater
Dribble the hot juice mixture into the yolks and then continue beating for about a minute.
Return this mixture to the saucepan and continue beating on a low heat until the mixture thickens – DO NOT LET IT BOIL
Pour into a bowl and cover tightly with cling film.
Paul
on February 1, 2012That sounds lovely, Martin. I am very keen on marmalade & jam but as a type 2 diabetic the sugar is a no no. I buy a French brand here (and there is an Irish brand) that claims to have no added sugar. I would love a recipe if you have one?
Paul
Martin
on February 1, 2012I know those jams Paul and they use some sort of fruit concentrate to set and preserve their jams. Unfortunately I have not been able to source this yet but I’ll keep looking.
Paul
on February 1, 2012Thanks.
P
Evening Hérault
on February 1, 2012Brilliant, thanks. Will try it at the weekend.
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