While you are reading this I should be in Chiang Mai, Thailand. I will try to at least keep up with your comments, but I am not sure how good of an internet access I will have. I you don’t hear from me assume I am having a great time!
I discovered “marmalading” this spring and I love it. Unfortunately, I don’t have access to ton of fruit from my garden, and I have to use the farmer’s market or the super market to get my fruit, but still I like it very much. So the last project I embarked on was lemon marmalade. It turned out great. The best I have made so far.
I am a fan of tart jams and marmalade, and lemon is perfect for me! The sugar makes the tartness of the lemons acceptable and it becomes perfect when spread on a little bit of toasted sandwich bread. Accompanied by tea it makes my perfect breakfast. Actually I am writing this post in advance and it is breakfast time… I will leave you with the recipe and go enjoy some of this great jam!
- 2.2 lb lemons
- 2.2 lb sugar
- 1 cup water
- Start by washing your lemons and putting a pot of water to boil. Then peel all your lemons without throwing out the peel. Take the peel of 3 lemons and cut it into small matchsticks. Now blanch the lemon peel in your boiling water pot for 10 minutes. Repeat the blanching operation 3 or 4 times.
- The blanching operation allows you to get rid of the bitterness in the lemon zest, so you don’t have to worry too much about the white part of the skin.
- Meanwhile cut the lemon pulp into wheels, paying attention to separate out all the seeds you can find. Put the lemon and the blanched peels in a pot and add the same weight of the lemons plus peel to the pot (for 1lb of eight of lemon plus peel use 1 lb sugar ). Add 3/4 cups of water for every lb. of lemons and start the fire.
- Cook for about 20-30 minutes or until a drop of liquid poured on a cold dish run slowly. Pay attention that this lemon jam solidifies much more than the other jams, so turn the stove off earlier rather than later.
- Pour in vases and close. Sterilize if you plan to preserve the jam for a long time.