Lemon Marmalade Jam

I tried to make lemon jam using the recipe below. Regrettable it did not turn out too well. It was a bit bitter,  unless taken together with some butter spread.  I wonder why. I did not follow the recipe to the letter.
I used only four lemons . I discarded the unused parts and instead put the whole sliced lemon inside a blender and then boiled it for about 30 minutes.

5 cups lemon, thinly sliced (equal to 7 lemons)
4-1/2 cups sugar
5 cups water 

 1  Before slicing the lemon, cut off both ends, remove seeds and inner pith completely.
 2. Tie up the unused lemon parts in a cheese cloth and set aside to use it to make pectin later
 3. Soak sliced lemon for 6 hours or overnight.
 4. Boil the lemon once it's ready with the unused lemon parts for about 1/2 hour or until soft.
 5. Remove the cheese cloth and try to squeeze out the natural pectin from there.
 6. Add in sugar and keep boiling for another 1/2 hour or until became a little thickened.
 7. Test the jelly by placing a teaspoon of the hot jelly on a chilled plate. If the jelly holds its shape a bit, like an egg then its ready.
 8. Turn off the heat, pour the jelly out into jars and sealed.

More details please see my website.. lemon Marmalade Jam

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