Lemon marmalade
Lemon marmalade

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, lemon marmalade. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Find Deals on Marmalade Lemon in Jams & Spreads on Amazon. By learning to make lemon marmalade, you're already ahead of the fold. Using a vegetable peeler, remove the yellow part of peel in strips from lemons.

Lemon marmalade is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Lemon marmalade is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook lemon marmalade using 3 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Lemon marmalade:
  1. Get 10-12 fresh organic lemons (preferably with a thick peel)
  2. Take 1 1/2 l water
  3. Take 1,5 kg - 2 kg sugar

This Meyer lemon marmalade recipe is the "master" recipe from which I base all sorts of variations (adding grapefruit, blood oranges, etc.) You can spice up this basic recipe by adding herbs or spices in the first stage of cooking, such as cinnamon, cardamom, rosemary, or vanilla. Passionate lemon fans will love this intense lemon marmalade, which will add a bright note when stirred into oatmeal. It's also delicious spread on toast, biscuits and scones, and makes a great addition to a cheese plate. Stir in the sugar and lemon juice and bring to a boil.

Steps to make Lemon marmalade:
  1. Wash the lemons and squeeze them into a pot so that they fit tightly. Pour water over them and boil for a couple of minutes.
  2. Place a plate over the lemons to keep them submerged in the water and boil for about 20' until they start to get tender.
  3. Pierce each lemon with a fork in a couple of places so that they get tender faster and continue boiling for an additional 10 minutes until the lemons are very tender.
  4. Using a sifter ladle move them into a deep baking tray and set them aside to cool slightly.
  5. Pour the sugar into the pot where the lemons were boiling and stir over low heat until the sugar dissolves.
  6. Cut the lemons in half, remove the flesh and place it in a cheesecloth, while keeping the peel and pith which you cut into pieces.
  7. Move the pieces of lemon peel as well as the cheesecloth with their flesh into the pot with the sugared water. Turn up the heat and boil the marmalade vigorously for about 15'-20', stirring from time to time.
  8. When it starts to thicken (the bubbles will become larger) perform the test with the plate. If the marmalade is ready remove the cheesecloth and store in sterilized jars.

Simmer over moderate heat, without stirring, until the marmalade. Wipe rims with dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep pot. Remove and discard the seeds, then finely chop the lemon peel and flesh. Transfer to airtight containers or jars.

So that’s going to wrap it up for this special food lemon marmalade recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!