Friday, March 11, 2011

Lemon Marmalade

Lemon Marmalade (tart)

4 cups lemon pulp
2 lemons sliced thin about a cup
1 cup thinly sliced lemon peel (rinds)(just peel)
¼ tsp baking soda
2 cup of lemon juice (fresh squeezed its best but bottled will do)
1 cups of water
5 cups of sugar again to taste I like 4 but I like tart
1 packet of pectin and a pinch
gel to the gel point of 223 degreez for no pectin

Ok the first thing to do is get the rind cut  this is the only way to do marmalade if you do not it does not have that little bit of tangy that real marmalade peeps love

So thinly slice your 2 lemons this is the rinds that keeps the pulp on it. It comes to about a cup or so give or take.Now take the slices and cut them into quarters. Put the slices in 1 cup of the water and 1 cup of the lemon juice add the baking soda and put it in the pot bring it to a boil . Now turn it down and let it simmer on low for oh 20 minutes this tenderizes it.

In the mean time cube up your lemons and this is without the peel cut enough to have 4 cups of chunky but like all my tips you make it the consistency you like after all its your jam.

Ok once the slices have simmered add the rest of the liquid and the chunk and the pectin
Bring this to a rapid boil foamy like. For I say oh 5 to 7 minutes stirring all the time this is when a friend or husband saying “Oh my gosh that smells so good”

Ok next add the sugar slowly (Have your sugar measured out and ready)

Bring back to a boil to dissolve sugar then to a rolling boil just to gel point that should be 223 on a thermometer

Ladle into jars

Give them a bath 15 minutes is my standard time

This is a super one and you do not need pectin that is great let me explain if you bring your marmalade up to a rolling boil with a candy thermometer to 223 you will get it to the right gel point but this takes practice so do it once you have mastered it with pectin

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