Ingredients with Measurements:
- 6 large lemons
- 6 cups water
- 6 cups granulated sugar
Special equipment needed:
- Large pot
- Wooden spoon
- Glass jars with lids
Step-by-step instructions:
a. Wash the lemons thoroughly and slice them thinly, removing any seeds.
b. In a large pot, combine the sliced lemons and water. Bring to a boil and then reduce heat to a simmer. Cover and let cook for 45 minutes to an hour, or until the lemon rinds are soft and translucent.
c. Add the sugar to the pot and stir until it dissolves. Increase the heat to medium-high and let the mixture come to a boil, stirring occasionally.
d. Let the mixture boil for 20-30 minutes, or until it reaches the desired consistency. To test if it's done, place a small amount on a chilled plate and let it cool. If it sets and wrinkles when pushed with a finger, it's ready.
e. Remove from heat and let cool for a few minutes. Skim off any foam that forms on the surface.
f. Pour the hot marmalade into sterilized glass jars, leaving about 1/4 inch of headspace. Seal tightly with lids.
g. Let the jars cool to room temperature before storing in a cool, dark place.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
5. Temperature:
Simmer on low heat, then boil on medium-high heat.
Serving size:
Makes about 6-8 cups of marmalade.
Nutritional information:
Calories: 50 per tablespoon
Fat: 0g
Carbohydrates: 13g
Protein: 0g
Sodium: 0mg
Substitutions for ingredients:
You can use other citrus fruits such as oranges or grapefruits instead of lemons.
Variations:
Add spices such as cinnamon or ginger for a different flavor. You can also add chopped nuts or dried fruits for texture.
Tips and tricks:
Use a heavy-bottomed pot to prevent burning. Skim off any foam that forms on the surface to prevent cloudiness. Sterilize the jars and lids before filling them with hot marmalade to prevent spoilage.
Storage instructions:
Store in a cool, dark place for up to 6 months.
Reheating instructions:
Marmalade can be reheated in a saucepan over low heat until warmed through.
Presentation ideas:
Serve in a small dish with a spoon for spreading on toast or scones.
Garnishes:
Garnish with a slice of lemon or a sprig of fresh herbs.
Pairings:
Serve with tea or coffee for breakfast or brunch.
Suggested side dishes:
Serve with toast, scones, or biscuits.
Troubleshooting advice:
If the marmalade is too runny, boil it for a few more minutes until it thickens. If it's too thick, add a little water and stir until it reaches the desired consistency.
Food safety advice:
Sterilize the jars and lids before filling them with hot marmalade to prevent spoilage. Store in a cool, dark place for up to 6 months.
Food history:
Marmalade originated in Portugal in the 15th century and was made with quince fruit. It became popular in England in the 18th century, where it was made with oranges.
Flavor profiles:
Lemon marmalade is sweet and tangy with a slightly bitter taste from the lemon rinds.
Serving suggestions:
Spread on toast or scones for breakfast or brunch.
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