Lemon Marmalade
Golden Lemon Marmalade
Lemon Marmalade
Lemon Marmalade
2 cup very thinly sliced lemons
10 cup water
4 1/2 cup sugar
Slice the lemons almost paper thin, this would be best done on the meat
slicer, thin enough that you can almost see through them. Combine with
the water and let stand overnight, tightly covered. Heat to boiling and
boil hard, uncovered, for 1 hour, shaking pan vigerously from time to
time to prevent sticking. This should be done until volume is reduced
by half. Add sugar and cook to the jelly stage, use a candy thermometer
or test by dropping a drop of marmalade on to a cold plate. Stir and
skim a few minutes. Pack into sterilized jars and process in water bath
15 minutes for pint jars at sea level.
Source: http://www.thatsmyhome.com/general/lemon-marmalade.htm
Golden Lemon Marmalade
1 pound carrots, peeled
2 medium lemons, quartered and seeded
3 3/4 cups sugar
1/2 cup water
1/2 tsp salt
1/3 cup sliced maraschino cherries
Put carrots and lemons separately through fine blade of food grinder or
chop very finely with knife. (Should measure about 3 cups chopped
carrot and 3/4 cup chopped lemon).
In large kettle or Dutch oven combine chopped carrot, chopped lemon,
sugar, water, and salt. Bring mixture to full rolling boil. Cook over
medium high heat for 10 minutes, stirring frequently. Stir in sliced
maraschino cherries; cook till mixture thickens and sheets from metal
spoon, 3 to 5 minutes longer. Remove from heat; quickly skim off foam
with metal spoon. Pour marmalade at once into hot sterilized jars;
seal. Makes 4 half pints.
Source: http://www.rosewave.com/Recipes/Jams/GoldenLemonMarmalade.htm
Lemon Marmalade
3 pounds lemons
8 to 10 cups granulated sugar
Slice the lemons as thinly as possible and discard the ends. Remove and
discard all the seeds. Place the lemon slices in a nonreactive bowl and
add enough water to cover. Let stand overnight.
Measure the lemons and water into a wide, shallow, nonreactive pan. Add
an equal volume of sugar and cook over low heat until sugar is
dissolved. Raise heat to medium-high and cook, stirring frequently and
skimming off the foam as it rises, until temperature reaches 220
degrees F, about 1/2 hour.
Remove marmalade from heat. To test for consistency, drop a little
marmalade on a saucer and put the saucer into the freezer until
marmalade is cold, about 5 minutes.
Tip the saucer. The marmalade should just barely run. If too thin,
return the marmalade to medium-high heat and cook, testing often, until
it has reached the right consistency. Put marmalade into hot,
sterilized pint or half-pint jars. Store in refrigerator up to 1 month
or, for longer storage, seal according to reliable canning
instructions.
Makes about 4 pints.
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