FINALLY!!!!!Finally, I was successful in getting good-tasting marmalade to set!
bread), I determined that this batch - #3 of lemon, #4 overall - is going to count as real lemon marmalade and NOT a failed attempt.
Of course, since we still have lemons, I'll be tweaking things in a fifth go around. But, basically, I used this recipe as my starting point, modifying from what I've learned in previous attempts:
- Instead of letting the lemons and water sit overnight, I had them sit for four nights (it was supposed to be three, but I went out with a friend last night), changing the water each night. This is in a similar vein to what one would do in order to candy lemon peel, although I didn't boil the lemons.
- I added an extra cup of sugar to the ratio; I had 8 cups of the lemon-water combo, so I had nine cups of sugar.
- The recipe didn't call to have a cheesecloth with the piths and seeds, but I did include this in order to increase the amount of pectin; this was mostly due to my terror of yet another batch not setting up.
Next time, I need to cut the lemons into fourths rather than half, as the rinds were a little long. But overall, I am extremely pleased with the outcome; I have never been a fan of marmalade, but right now, I am trying to decide how many half-pint jars I can justify keeping.
|Freshly baked bread slathered with butter and marmalade:|
I can't really think of a better dessert.
|Left to right:|
rhubarb lemon chile preserve
So far, I've been able to make the lemon marmalade, the grapefruit marmalade-come-syrup, and a rhubarb lemon chile preserve that is going to be awesome with cheese and crackers. I also started the process of making limoncello, which will net the results in about three more months, and I tried to make that Shaker lemon pie; I would be willing to give that a second go. I still have plans to make lemon curd with scones and some preserved lemons. And what about the grapefruit? I'm thinking candied peels with the remains from some tasty breakfast sides.