Other than dark chocolate (no surprises there) my comfort food is undoubtedly Mum’s Lemon Marmalade spooned onto hot brown toast with lashings of salted butter…Running low on supplies last weekend I braved making some myself and actually it’s not as hard as I was imagining so I thought I would share the recipe with you… I think we all need a little comfort right now and I hope you enjoy the therapeutic process of creating an old fashioned marmalade… it’s a surprisingly welcome gift too!

INGREDIENTS

1 Kilo Unwaxed Lemons

1 Kilo Sugar

METHOD

Scrub the lemons

Prick all over

Place in a deep pan in enough water to cover (I put a weighted plate on top of the fruit to make sure it remains submerged)

Bring to the boil and put in the bottom oven of an Aga overnight or on a very low simmer for several hours

Save the water, remove the lemons, cut in half, take out the flesh, chop the skins

Take all the pips out of the flesh and add to a small amount of the water from the pan and boil hard for 20-30 mins

Return everything except the pips to the pan, including 3 pints of the simmer water (throw away the excess or top up if necessary)

Add the sugar and stir well.

Simmer until reduced

Spoon a small amount onto a saucer, put in the deep freeze for a minute to check whether it is setting, once it is it is ready

Ladle into sterilised jars and allow to fully cool before closing the lids

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