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RECIPES Honey Lemon Marmalade

RECIPES Honey Lemon Marmalade

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Published by JES
For more information, visit:

http://strangersandpilgrimsonearth.blogspot.com/2013/01/making-lemon-marmalade-with-printable.html

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For more information, visit:

http://strangersandpilgrimsonearth.blogspot.com/2013/01/making-lemon-marmalade-with-printable.html

Coming soon… A matching post.

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Categories:Types, Recipes/Menus
Published by: JES on Feb 20, 2013
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08/06/2015

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Ingredients: • 9 - 10 lemons (washed well, preferably organic) • 12 ½ cups of water • honey (approx. 4 - 8 c.

depending on liquid at the end)  Remove the zest from the lemons and slice it up into thin strips. Set aside.  Chop the flesh of your lemons and keep its juices. Set aside.  The seeds should be placed in a piece of cheesecloth. If you have extra thick pith (the white stuff surrounding the lemon under the peel), you can include it with the seeds inside your cloth. These ingredients are kept because they are full of pectin. This is what naturally thickens your marmalade.  Place your chopped lemon flesh (with its juices) and your sliced zest, in a stainless steel pot. Tie your seeds and excess pith up in a piece of cheesecloth and add to the pot (keep it floating on top by tying the bundle to the handle of your pan).  Add 12 ½ cups of water to your pot and bring all the ingredients to a boil.  Once it comes to a boil, lower the heat to a simmer and stir occasionally for 1 - 1-½ hours, or until the zest is very soft.
This recipe is courtesy of: http://strangersandpilgrimsonearth.blogspot.com/

(Your mixture should be reduced by about one-third. If not, keep on simmering until it does.) Remove the cheesecloth bag and carefully squeeze out any excess juices back into the pot. Discard contents of cheesecloth.  Measure the remaining juice (I use a large, glass, heat-proof measuring cup). For each one-cup of juice, measure out ¾ cup of honey and place into your stainless steel pot (same one that had lemon mixture is fine, no need to wash).  Next, add the lemon liquid back into your pot of honey. Stir the mixture at low heat until honey is dissolved. Once that is achieved, boil your mixture rapidly, without stirring for 15 minutes or until your marmalade reaches setting point (220 degrees). Skim off any froth/foam.  Let marmalade “rest” for five minutes before placing in hot, sterilized jars (making sure to leave 1/8 inch headspace). This keeps the fruit from floating on the top and will help to evenly distribute the peels throughout your preserves.  Process jars in a boiling water bath canner. Pint jars should be processed for 10 minutes and half-pint jars for 5 minutes.  Option: Instead of canning, freeze cooled marmalade in individual plastic containers.  Note: You will find a step-by-step tutorial for making lemon marmalade here: http://strangersandpilgrimsonearth.blogspot.com/2013/0 1/making-lemon-marmalade-with-printable.html Important: You will need to *replace* the amount of water and sugar with the updated amounts of water and honey given in this printable recipe. Everything else is the same.
This recipe is courtesy of: http://strangersandpilgrimsonearth.blogspot.com/

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