I love Marmalade well let's get honest I love love love Lemons. Any way I can incorporate them into a preserve and get that tart taste well.... Yes!
I tried something new I put a vanilla pod into the brew while cooking down the marmalade. It turned out scrumptious.
4 cups lemon pulp (Meyer is best)
2 lemons sliced thin about a cup
1 cup thinly sliced lemon peel (rinds)(just peel)
¼ tsp baking soda
1 cup of lemon juice (fresh squeezed its best but bottled will do)
1 cup of water
3 cups of sugar again to taste I like 4 but I like tart
*******gel point of 223 degreez
So thinly slice your 2 lemons this is the rinds that keeps the pulp on it. It comes to about a cup or so give or take.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 baking soda and put it in the pot bring it to a boil . Now turn it down and let it simmer on low for oh 20 minutes this tenderizes it.
In the mean time cube up your lemons and this is without the peel cut enough to have 4 cups of chunky but like all my tips you make it the consistency you like after all its your jam.
Add the cooked peel and 1 cup of water, 1 cups of lemon juice to the 4 cups of fruit, and bring to a boil over medium-high heat. Reduce the heat and boil gently for about a half hour or until the peel is very soft. Remove from the heat and add the fruit mixture.
In a large sauce pan, bring the fruit mixture to a boil over medium-high heat. Add in the vanilla bean and 4 cups of sugar gradually, maintaining the boil. Boil hard, stirring constantly, until the mixture reaches the gel stage.
Then, skim off the foam and ladle the hot marmalade into the hot jars, leaving 1/4" head space. Process 10 minutes and then remove the canner lid. Wait 5 minutes longer before removing the jars. Makes four 8-ounce jars.
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.