we say. Non the less a Marmalade that is so delicious that it puts most others to shame when cooked to perfection.
I have a friend who is from London and said that my marmalade is as close to the taste of home as she has ever tasted in America. Lemon Marmalade can not be made willy nilly. It takes great lemon and time. I am blessed with a fabulous Meyer Lemon tree at home as well as at my Mama's and the one Mama has in the desert is supreme. Alright let get canning.
Do not rush the process make sure you are in the mood. Enjoy the process. It is magic! This posts is full of tips and trick for perfect marmalade so please canner take note of all the recipe not just the ingredient's.
4 cups lemon pulp
2 lemons sliced thin 1 cup
1 cup thinly sliced lemon peel (not rinds)(just peel)
¼ tsp baking soda
2 cup of lemon juice
(fresh squeezed its best but bottled will do)
1 cup of water
5 cups of sugar again to taste I like 4 but I like tart
Gel to the gel point of 223 degreez for no pectin
The first step 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!
Thinly slice 2 lemons. The rinds retain their pulp. It comes to about a cup or so give or take.
This is important to not skip this step.
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 1/8 tsp of baking soda and put it in the pot bring it to a boil. Turn it down and let it simmer on low for 20 minutes this tenderizes the rind's.
Here is a link for sectioning your citrus. There is a trick and it makes this job much easier.
In the mean time cube up your lemons and this is without the peel cut enough to have 4 cups of lemon chunk's but like all my tips you make it the consistency you like after all its your jam.
Just do not change the measurements.
Once the slices have simmered add the rest of the liquid and the chunk's and the pectin
Bring this to a rapid boil it will begin to get a foam. 5 to 7 minutes stirring all the time this is when a friend or husband saying
“Oh my gosh that smells so good”
Next step is to add the sugar slowly (Have your sugar measured out and ready) and make sure that your sugar is dissolved completely. Stir it over a gentle heat do not raise the heat to a boil until you are sure the sugar is dissolved.
Once it has returned to a rolling boil just to gel point that should be 223 on a thermometer. When it is at it's roiling boil disturb it as little as possible.
Do not let the bag fool you I am using the seeds and pith for natural pectin.
When you are checking to see if your marmalade is set turn the boil down you do not want to over cook it if you do you will have a dark, dry and rubbery marmalade.
Let your marmalade cool slightly this way when you jar it up it will make sure the peels and guts get distributed evenly through out your delicious marmalade. Ladle into jars leaving a 1/4" head space, wipe the rims, cap and water bath time.
Give them a bath 15 minutes is my standard time
This is a super one recipe. You do not need to add boxed pectin, 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.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.