Thursday, November 4, 2010

Lemon Marmalade

I just had to post a photo of one of the lemons from the tree. That's a 6" ruler.

Marmalade is a type of jam which is made from citrus fruits. Unlike most jams, you leave the peel on. The citrus pulp is mostly water, so the only chewy part of the jam is the rind.

Lemon marmalade was something I made because you almost never see it in the market. It is very subtle, making it a great accompaniment for light pastries or scones. It's even good on pancakes. It does use a lot of sugar because it's a lemon. Orange marmalade doesn't use as much.

One normal, grocery store lemon slices to about one cup. Maybe buy a second one if they seem on the small side.

The recipe on the card in the box looks like it's from a newspaper, so it's probably from the L.A. Times, sometime in the 1970s.

1 C thinly sliced, unpeeled lemons
3 C water
2-1/4 C sugar

1. Combine lemon slices and water in a large pan. Cook rapidly until tender, about 20 minutes, stirring occasionally.

2. Drain fruit and measure liquid. Add enough water to make 3 cups. Add with sugar to lemons, mixing well. Boil rapidly, stirring frequently about 15 to 20 minutes or until mixture jells. Stir and skim a few times during cooking.

Makes about 1 pint

Difficulty rating  π

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