Lemon Marmalade
I am trying to grow lemon trees at my house. I love lemons, and other citrus. So I am looking ahead to make recipes with lemons. Sweet, tart, and a tiny bit bitter in a good way. Be sure to get all the pith you can off the fruit and maybe use it as fertilizer or compost. Just don't use it in the recipe. It will turn super bitter. This is for just about all citrus.
Lemon Marmalade
I am trying to grow lemon trees at my house. I love lemons, and other citrus. So I am looking ahead to make recipes with lemons. Sweet, tart, and a tiny bit bitter in a good way. Be sure to get all the pith you can off the fruit and maybe use it as fertilizer or compost. Just don't use it in the recipe. It will turn super bitter. This is for just about all citrus.
Cooking Instructions
- 1
Wash the lemons. Peel the lemon peel very thinly. Don't allow as much as possible of the pith to remain on the peeling. Mince the peeling.
- 2
Put the peeling into a non reactive container. Remove the pith, the white puffy stuff between the peel and the fruit.
- 3
Pull the peeling over to one side and remove the pulp. Some seeds will fall out. Save these seeds, and put them into another non reactive container, along with the membrane of the fruit pulp. This will be called the pectin bowl.
- 4
Discard the pith. The pulp and peeling bowl add 2-1/2 cups of water and 1/4 cup of lemon juice. Add 2-1/2 cups of water and quarter cup of lemon juice, to the pectin bowl. The pectin bowl will be the one with seed and membrane.
- 5
Put both of these bowls in the refrigerator for about 24 hours, or at least overnight.
- 6
Add the bowls into 2 separate stainless steel pots, but no aluminum. Boil each for 1 hour. Stir occasionally.
- 7
Keep an eye on them they will reduce and burn on the sides.
- 8
After 1 hour stain the pectin pot into the peeling bowl. Bring the peeling pot to a boil. In the picture look at that thickness. I dipped into the liquids with a stainless measuring cup to help to get the pectin through the sieve.
- 9
Add the sugar and bring to 225° Fahrenheit on a candy thermometer for 5 minutes. If you don't have a candy thermometer gently boil for 45-60 minutes. Be careful it will bubble over quickly.
- 10
When done get the clean sterilized jars. Use a funnel to fill the jars. I had enuff to fill a quart and an 8 ounce jar. I am not preserving this recipe I don't think it will be around for maybe a week before it's going to be consumed. I hope you enjoy!!
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