Tastes & Treats

LEMON MARMELADE STEP BY STEP

I have these 2 lemon trees in my garden which are overloaded with fruit….. and not just a “normal” lemon.. no these trees for some reason I don’t know carry 4 different types of lemons – the gewone Cape Lemon, a Citron Lemon ( they also call it Buddha feet lemon), a Meyer Lemon ( orangey skin) and then on the other tree also the normal thin skinned lemon.. these trees must truly be a freak of nature ! Anyway I tried once last season to make marmalade and really really stuffed up ! ended up with toffee soo hard that I had to throw the whole jar away as one could not even get the “toffee” out JJ

So here today I have finally done it after having read blogs from just about everywhere and have come up with the following easy peasy !

Making Marmelade the proportion of lemon to water to sugar is 1:1:1.

In my case here its

1kg Lemon rind plus the pips and flesh

5 cups Sugar

5 cups water 

Step 1

Half the lemons and squeeze the juice (I used an electric juicer)

Take the pulp with all the pips and stuff it into a muslin cloth or even an old pillow case ( this is the pectin which you need for the marmalade to set) 

Step 2

Cut the Lemon rind into small triangles and into a large Stainless Steel pot with 5 cups of water. Hang the Muslin cloth with pips etc on the side into the water.

Boil for about 40 minutes until the lemon pieces are soft.

Remove the bag, let it cool down and the squeeze all the pectin into the water.

Step 3

Add the sugar to the lemon mixture and bring to boil. This will take about 25 to 35 minutes. After about 20 minutes start checking the pot. To test if the marmalade is ready put some on a chilled plate. If the mix spreads out and is thin, it isn’t ready. If it holds its shape it’s a good sign. Push your finger against it and if it wrinkles a bit your marmalade is ready to go into the sterilised jars.

And that is all there is to making perfect marmalade ! Easy hey ??!!