Although I remain convinced we do make some of the best marmalade, I think Lemons are the unsung heroes of marmalade recipes. Whilst they are frequently used to add pectin and acid to other citrus, they also make exceptional marmalades.
Visually, they are not as clear in appearance as those made with Seville oranges and Grapefruits, as their pith does not clear when cooked. To get a clearer finish, some or all of the pith has to be removed ( but not discarded) during preparation. Lemons combine well with other flavours, for example ginger and vanilla. These are included in the recipes below as well as a recipe for a clear lemon marmalade.
Lemon Marmalade
675g lemons
1.75 litres water
1.4kg granulated, cane sugar
1. Halve and juice the fruit. Pour the juice and 1.1litres (2 pints) of the water into a large lidded pan with a minimum capacity of 6 litres.
2. Quarter the fruit. Remove the inner membranes and pith, with a sharp knife.Finely chop the membranes and pith then mix wth the pips and any pulpy remains from the juicing. Add the chopped membranes, pith and any pips to the pan. Leave to soak overnight.
3. Finely shred the peel and place in a separate pan with the remaining 600ml ( 1 pint) of water. Leave to soak overnight.
4. Next day, bring both pans to the boil with the lids on, turn down the heat and simmer the pan of peel for an hour and the pan of pulp, juice, pips and water for one and a half hours.
5. Strain the cooked pulp through a colander. Return the strained pulp to a clean preserving pan. Add the cooked peel and any cooking liquid.
6. Warm the sugar in a low oven, 140C. for 20 mins. Dissolve the sugar over a low heat. Place clean jars in the oven to warm through. Bring the pan to a rolling boil and test for a set after 7 minutes. Scoop out a spoonful of marmalade, turn the spoon horizontally and look for a flake hanging from the side of the spoon. Once setting point is reached, remove the pan from the heat to cool for 10 minutes.
7. Meanwhile, remove the jars from the oven.
8. Remove any scum with a metal spoon by pushing it to the side of the spoon and then discarding it. Gently stir the marmalade to distribute the peel. Ladle the marmalade directly from the pan into the jars using a jam funnel. Fill the jars to the brim and seal them immediately with new twist top lids.
9.Leave the jars upright and undisturbed to cool completely.
This recipe should produce a clear Lemon Marmalade.
Lemon and Ginger Marmalade
675g lemons
1.75 litres water
1.4kg granulated, cane sugar
100g stem ginger
50g root ginger ( peeled)
1. Halve and juice the fruit. Pour the juice and water into a preserving pan with a capacity of 6-8 litres. Finely chop the root ginger. Put the ginger, pips and any pulpy remains from the juicing into a piece of thin cotton muslin, 36cm x 36cm. Tie this up with string and add to the pan. The muslin bag should be loose, not tight, to allow the water to penetrate and cook the contents.
2. Quarter the halved fruit shells. Turn them peel side up and slice finely into shreds. Add these to the pan. Leave the pan overnight to soak the ingredients.
3. Next day, bring the lidded pan to a boil, turn the heat down to a gentle simmer and cook for two- two and a half hours, or until the volume in the pan has reduced by a third.
4.Warm the sugar in a low oven, 140C. Remove the muslin bag and place it in a sieve suspended over the pan. Using a large spoon press the liquid from the bag back into the pan. Discard the bag.
5. Finely chop the stem ginger.Add with the sugar to the pan. Dissolve the sugar over a low heat. Place clean jars in the oven to warm through. Bring the pan to a rolling boil and test for a set after 7 minutes. Scoop out a spoonful of marmalade, turn the spoon horizontally and look for a flake hanging from the side of the spoon. Once setting point is reached, remove the pan from the heat to cool for 10 minutes. Meanwhile, remove the jars from the oven.
6 .Remove any scum with a metal spoon by pushing it to the side of the spoon and then discarding it. Gently stir the marmalade to distribute the peel. Ladle the marmalade directly from the pan into the jars using a jam funnel. Fill the jars to the brim and seal them immediately with new twist top lids. Leave the jars upright and undisturbed to cool and set completely
Lemon and Vanilla Marmalade.
Add the vanilla bean pod to the contents of the muslin bag. Once the fruit is cooked, squeeze out the liquid from the muslin bag back into the pan. Remove the vanilla bean pod, open it up and scrape out the seeds. Add these to the pan with the sugar.
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