Ultimate Lemon Marmalade
A reduced sugar, tangy marmalade
- 1 kg lemons
- 900 g sugar
Scrub the lemons. Place them in a jam pan, cover with 1litre of water and bring to the boil. After bringing to the boil, simmer for 2 hours (ideally on the top of your wood burning stove).
When the skins of the lemons are soft and the fruit is floppy, remove from the heat and place to the side to cool. Leave the water in the pan.
When the lemons are cool enough to handle, cut them in half and scoop out all the pulp and pips into the water in the pan. Reserve the skins.
Boil the water and pulp for 10 minutes to extract the pectin. After the pulp has boiled use a wooden spoon to push as much pulp as possible through a metal sieve. Return the liquid to the pan.
Add the sugar to the liquid and place on a low heat until it has melted and is no longer gritty.
Finely chop the lemon skins and add 3/4 to the liquid. (adding all will give a bitter taste). Add the chopped skins to the liquid and sugar and bring to the boil. Continue boiling until the temperature reaches 105 degrees, and the gelling point is reached.
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