Hope everybody had a nice and relaxing week-end and have charged your batteries for another week’s blogging.
I found some time to write about the Lemon marmalade which I made last month when I made the Lemonade. As I said then, I wanted to make a spoon sweet with the peels just like the bergamot I had made a few months ago but seeing that the were very thin and therefore not suitable for the spoon sweet, I gave it a quick thought and decided to make the Marmalade. I have made orange marmalade and mixed citrus fruit marmalades before but it was the first time I attempted to make a marmalade with just lemons.
I kept all the pulp, pith and seeds which I tied in a tulle (or use a cheese cloth) so that I could get the pectin from there but still I wasn’t sure that I would get enough flavour from just the peels so I decided to add half of the lemon squash I had made earlier.
This marmalade turned out so delicious, everyone at home loved it and the recipe is pretty straightforward. I’ve detailed as much of the method as I could, to make it easier for any of you who might try the recipe to be successful with it. However I do not have a thermometer to help you but I believe if you follow my instructions you will be able to make it. Also in Greece we do not have various brands of lemons, so we do not know what kind of lemons we eat. We just say lemons, so I don’t know which type to suggest you use, but lemons are all lemons and I don’t think that this will make any difference. t
The event is on all year round so find a song to go along with your recipe and submit it any time you like. The round up is every three months.
The song I chose for this event is Lemon Tree (by Fool’s Garden). Enjoy whilst reading the post!
Lemon Marmalade, recipe by Ivy
Preparation time: 30 minutes
Cooking time: 2 – 2 1/2 hours
500 grams of peels (about 12 – 14 lemons or 2 kgs)
1.2 litres of water
1 kilo sugar
Half of the Lemonade I made using the juice (see recipe)
After squeezing lemons to take the juice, remove pulp, seeds and pith and tie them into a tulle or a cheesecloth.
Cut peels into small stripes and put them into a sauce pan together with water and cheesecloth and bring to a boil, then lower heat and simmer covering with the lid (about half an hour). Drain, add fresh water and simmer for another half an hour.
Remove cheesecloth and squeeze all liquid out in the sauce pan again, add sugar and the lemonade and bring to a boil again, lower heat and keep stirring from time to time until the marmalade is set. This will take about an hour.
To know if marmalade is set when starting the whole procedure put a small plate in the refrigerator and after simmering for about an hour place a drop of the liquid in the plate. Try pushing it with your finger. If it is watery keep simmering and try after a while until it forms a wrinkle when pushed. See link below.
Store in sterilized jars. See link below how to sterilize your jars.
Put the marmalade as it is hot in the sterilized hot jars, seal them with the lid and put them upside down until they cool completely. This way they are air tight sealed.
Store in a dark place and refrigerate after opening.