Saturday, June 27, 2009

Lemon Marmalade

The Lemon tree I planted in half a large wine vat (because, you know, this is Cairp Tahn and we don't have much space) has produced some nice big lemons. I have been protecting them from kids, passers-by and lemon-looters to make my favourite type of marmalade. As you can see, There are not many left!

This marmalade really needs the Rough Cape type, to make it bitter. Also, some people are lucky enough to have Rough Cape Lemons that turn orange - if it gets cold enough, they do. Those make the best marmalade - orange coloured and really bitter.

Lemon Marmalade

2 large or 3 small lemons - Cut up lemon rinds finely, separate pith and pips and reserve - pulp the fruit.
2.2l water
Pinch of Bicarb
1 kg white sugar

Add Lemon rind and pulp to the water. Tie pith and pips in a muslin bag and add to mixture. Bring to the boil and maintain until the mixture is reduced by half. At some point, add the pinch of Bicarb. Mixture will foam.

Add sugar, reduce heat and stir continuously until mixture gels.

Pour into sterilized jars and when cool, seal.

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