rjchurch47
Member
Ingredients
- 1kg unwaxed lemons
- 2kg granulated sugar
- Wash the lemons and remove any stalky bits. Put the lemons in a jam pan with 2.5 litres water. Bring to the boil, and simmer for 2½ hrs or until the lemon skins are soft and can be pierced easily with a fork.
- Let the lemons cool until you can handle them. Remove the lemons from the liquid. You will need 1.5 litres of liquid, so either top it up with water or boil it until it reduces to 1.5litres.
- Halve the lemons and remove the pips and flesh and place in muslin bag. Keep any lemon juice as part of the process. Cut the lemon peel into strips. Put the lemon peel strips, juice and tied-up muslin bag back into the pan.
- Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly until setting point is reached. Test the setting point by using a jam thermometer or by dropping a little marmalade onto a chilled saucer, allow it to cool for 1 min, then pushing gently with your finger . If the marmalade wrinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
- Turn-off the heat and leave to cool for 10-15 mins. Remove the muslin bag and squeeze it so the pectin goes back in the pan. Then gently stir ito disperse any foam/scum (small air bubbles on the surface).
- While it is still warm pour the marmalade into warm sterilised jars and seal.
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