Lemon marmalade
Published on 30 January 2023
Favourites stay in this browser only. Sign in to save them to your account.
When my garden produces plenty of lemons, I make a good supply of marmalade: delicious and fragrant for breakfast, tarts or tartlets. This year's batch was particularly thick, which I prefer.
Do I have all the ingredients?
Ingredients
INGREDIENTS FOR 6/7 JARS
You have 0 ingredients out of 3
You still need 3 ingredients
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
The preparation remains in its original order; guided mode is not available for this structure.
I wash the lemons very thoroughly, using a small brush too.
I trim the ends, thinly slice and remove seeds.
I put the sliced lemons in a large bowl, cover with cold water and rest for 3 hours.
I drain them.
I put in a pan, cover again with water and bring to the boil.
Once boiling, I cook for 5 minutes.
I drain, reserving 700 ml cooking water, return the lemons to the pan and add sugar and the reserved water.
I cook over a high heat for 35/40 minutes, stirring occasionally.
After 40 minutes, the marmalade is ready. Do not over-thicken, as it firms when cooling. I blend with a hand blender, leaving some pieces.
The original jar preparation is to heat jars and lids in the oven at 120 for 5 minutes, switch off and cool in the closed oven; alternatively, boil them in the usual way.
I pour the boiling-hot marmalade into jars.
I close them and cool upside down to form a vacuum.
Once cool, I turn them upright, label and put in the pantry.
Original source: https://incucinaconlilly.com/2023/01/30/marmellata-di-limoni/