Ingredients for Lemon Marmalade:
- 2 lb (900 g) lemons
- 6 pints (3.4 litres) water
- 1½ lb (675 g) sugar per 1 lb (450 g) pulp
Method for Lemon Marmalade:
- Wash and dry the fruit. Cut in half and squeeze out the juice. Remove the pips, inside skin and pith. Tie these in a piece of muslin.
- Cut the peel finely or coarsely, according to preference.
- Put the peel in a large bowl with the bag of pips etc and the juice. Add 6 pints (3.4 litres) of water and leave to soak overnight.
- Weigh the preserving pan and make a note of it. Put the soaked peel, pith and pips into it with the water and juice.
- Bring to the boil and simmer gently until the peel is soft and the contents of the pan have been reduced to half its original bulk. This will take about 1½ hours.
- Lift out the bag of pips and pith, squeezing it again the side of the pan with a wooden spoon.
- Test for pectin.
- Re-weigh the pan and subtract from this weight the original weight of the empty pan to calculate the weight of the remaining pulp.
- Add 1½ lb (675 g) of warmed sugar to each 1 lb (450 g) of pulp, stir until all the sugar has dissolved.
- Bring to the boil and boil rapidly until the marmalade sets when tested.
- Remove the scum and leave to cool slightly.
- Pot and seal whilst still hot.
Makes about 6 lbs (2.7 kg) of a thick lemon marmalade. A fresh breakfast marmalade that makes a change from orange.
For More Information on Marmalades
These articles cover the basic methods and rules for making jams, jellies and marmalades. Once you have mastered these, it is far easier to adapt and alter recipes for your own tastes. The first people to record some of their methods were the Romans...
Pectin is the main agent that causes jams, jellys and marmalades to set. Pectin is known as a gelling agent. Different fruits contain different amounts of pectin and that pectin level will also vary according to the season and also the ripeness of the...