Lemon Marmalade

I have always liked lime marmalade, but when we moved here there seemed to be a bit of a dearth of limes with which to make it.  So instead I started making lemon marmalade as we have a lemon tree outside my kitchen (although I do have to go lemon scrumping occasionally as there aren’t enough on my own tree!).  Anyway, lemons in the UK are cheap enough and if you want to have a go, it is really rewarding and incredibly delicious as well as easy peasy.

All you need is very large cooking pot to put on the hob.

Here is my recipe adapted from an orange marmalade recipe.

900 gms of lemons, plus one additional one

2.25 litre of water

1.35 kg granulated sugar (most recipes ask for 450 g more but I think it is too sweet so

I just boil it for longer in order to get the set)

This should yield around 5 or 6 450 g jars, maybe a bit less because of the increased amount of boiling.

Put the water in the pan and then cut the lemons in half – juice them and add to the pan, and then, here is the boring bit, cut all the peel up into small strips and add these to the pan too.  It takes ages so just put the radio on, listen to your favourite programme and get on with it!  Any pips or pith that is left on the squeezer put into a little square of muslin or a small fine handkerchief, tie up and suspend in the liquid.  Simmer the whole lot for an hour and a half and then put three saucers into the freezer.

After the simmering time, remove the little bag and shoot the sugar in and stir over a low heat.  Make sure that all the sugar is dissolved before increasing the heat.  Squeeze all the stuff out of the little bag – it contains pectin and will help the setting.  As soon as the mixture starts to boil you can start timing.  But watch it carefully now as when it gets to a rolling boil, it can boil right over – if this starts to happen just turn the heat down for a couple of seconds.  After 20 minutes or so, take one of the saucers from the freezer and drop a teaspoon on the saucer.  Put in the fridge for a few minutes to cool and then push with your finger.  If it wrinkles it is ready.  However, I find that because I don’t put as much sugar as usual recipes, I tend to carry on with this testing every 20 minutes another two times.  Don’t be tempted to bottle it if you don’t get to the wrinkly bit as it will just be liquid when it cools!  When you are ready, just leave in the pan for a while to cool a little before bottling in sterilized jam jars.  To sterilize pop in the oven in a moderate oven for 10 minutes.  Cover with waxed discs, seal and then when completely cold put the labels on.

Enjoy the next morning on some lovely fresh toast.