My Lemon tree finally started yielding fruit this year…what a yield !
After making many jars of lemon pickle and still a huge of harvest of lemons left over, I decided to make some lemon marmalade and lemon jam.
I had never made lemon marmalade before and trust me, it is so very delish.
I dislike the bitter marmalades , hence I boiled the peels to take away the bitterness. The result is a sweet tangy marmalade!
When ever I see my bountiful lemon tree, I get nostalgic and think about the famous song of the 90s – ‘Lemon Tree’ made popular by Trini López.
Although I love the song, I always wish that it was an optimistic song like the happy, fresh and tangy smell of the lemons!
Lemon Tree
When I was just a lad of ten, my father said to me,
“Come here and take a lesson from the lovely lemon tree.”
“Don’t put your faith in love, my boy,” my father said to me,
“I fear you’ll find that love is like the lovely lemon tree.”
Chorus:
Lemon tree, very pretty, and the lemon flower is sweet,
But the fruit of the lemon is impossible to eat.
Lemon tree, very pretty, and the lemon flower is sweet,
But the fruit of the lemon is impossible to eat.
Tangy Sweet Lemon Marmalade
This lime marmalade is deliciously tangy and the tartness of the limes is balanced out by the sugar, creating a delightful and marvellous flavour.
Makes about 150 ml of marmalade
Preparation Time – 30 mins
Cooking Time – 10 mins
INGREDIENTS:
3 large lemons
3/4 cup sugar
1/4 cup water
- Cut the lemons into half.
- Juice enough flesh to measure 1/3 cup.
3. Bring a saucepan of water to boil.
4. Add peel; boil for 5 minutes.Drain.
5.Repeat 2 more times.
6. Let peel cool. Rmove the white pith.
7. Slice lengthwise into thin strips, then crosswise in half.
8. In a small heavy saucepan over medium heat, stir sugar, reserved 1/3 cup lemon juice, and 1/4 cup water until sugar dissolves.
9. Add peel, bring to a simmer, and the cook mixture for approximately 5-10 mins or till done.
10. Cool and bottle .Leave it overnight and it will be set in the morning.
How to test if the marmalade is done:
Pop a plate in the freezer. Once you think that your jam has reached its setting point, spoon a bit of the jam on the cold plate and tilt it vertically so the jam runs. If it runs slow, it’s set!
Done! That’s it! Your delish tangy sweet lemon marmalade is ready!
Lemon Marmalade can be used as follows:
- Slather on toasts and croissants
- A filling for cakes or cupcakes
- Topping for ice creams and puddings
- A glaze for cookies and cakes
- Stir into yogurt
- A crepe filling
- Swirl into cream cheese frosting
- A marinade for poultry and meat.
You may also like the swirly herb mixed Pane Bianco Bread.
Please do let us know how your marmalade turned out :).