[Farmhouse Recipe] Lemon Marmalade
[Farmhouse Recipe] Lemon Marmalade

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, [farmhouse recipe] lemon marmalade. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Every winter I make several batches of marmalade from the citrus growing in our yard. This Meyer lemon marmalade recipe is the "master" recipe from which I base all sorts of. While you can use pretty much any.

[Farmhouse Recipe] Lemon Marmalade is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. [Farmhouse Recipe] Lemon Marmalade is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook [farmhouse recipe] lemon marmalade using 2 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make [Farmhouse Recipe] Lemon Marmalade:
  1. Take 5 Lemons
  2. Take 1 Sugar; 80% of the net weight of lemon pulp, juice and peel

Cut the lemon peel and flesh into strips, as. I found this recipe on Simple Recipes and I certainly got the best tasting marmalade I ever tasted. The mixture of the lemon/orange taste really makes this different than the straight orange. Here is the site to review for the pictures, the complete recipe is here without the pictures. http.

Steps to make [Farmhouse Recipe] Lemon Marmalade:
  1. I use Sunkist Lemons. Find dish washing liquid that mentions "vegetables" under "uses" on the packaging.
  2. Using a nylon scrubbing brush, scrub the lemons for 30 seconds under running water.
  3. Separate the fruit and the skin, and remove the white pith from the lemon rind. Thinly slice the rind into 2-mm thick pieces. Remove the membrane and seeds from the fruit.
  4. The jam will be very bitter if you don't remove the white pith.
  5. Place a small amount of the white membrane and pith in an empty tea bag. Set aside for later use to extract the pectin.
  6. Put a pinch of salt in boiling water, then boil the lemon rind for 15 minutes, drain, then add fresh water. Repeat this step 2 times, soak the rinds for about 3 hours in water, then drain to remove excess water.
  7. Place the drained lemon rind and fruit (with the juices) in a sauce pan with the tea bag filled with the white membrane and pith. Add sugar, stir, then simmer on low heat.
  8. After 15 minutes, remove the tea bag. Skim off the scum that rises to the top.
  9. Simmer for 30-40 minutes on low heat after adding the sugar. It's done when it starts to slightly thicken. It will thicken more once it cools.

Swapping lemons for more traditional oranges in this marmalade results in a spread that is exceptionally tart, zippy, and bursting with citrus flavor. Fresh and crystallized ginger add extra spice and zing. Try it over warm gingerbread or stirred into vanilla ice cream. This recipe for Lemon and Lime marmalade is a firm family favourite. It has a tangy and pronounced lime flavour and would be especially good with some extra added booze!

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