Sunday, December 7, 2008

Lemon Marmalade

10 lemons
2 or 3 cups sugar
4 cups water

Zest lemons; set aside zest. Get all the white pith off the lemons; set naked lemons aside. Compost pith. Cut the zest into thin strips and put it in a non-reactive bowl with the sugar. Let the zest soften in the sugar for an hour or two.

Slicing all that rind into tiny strips is tedious, so this time I used my grater to zest the lemons. Faster, but it won't have the same marmalady texture.

Sure was easy to do, though.

Lemons, sugar, water. Gotta love the simplicity of this recipe. Too bad I don't have any non-reactive pots.

Chop the lemons and put them in a non-reactive pot with the zest, the sugar, and the water. Cook on high heat until it boils, then reduce and simmer for 10-15 minutes. Put in sterilized glass jars and process in a hot bath for 10 minutes. Remove and cool.


Sounds good with some toast, or maybe over some vanilla ice cream, huh?

I'm going to the store right now.

1 comment:

Ishtar said...

That looks so good! Must try!!