Wednesday, March 3, 2010
About a month and a half ago I began to be gifted lots of lemons by a mysterious benefactor. I am just kidding about the mysterious benefactor but it sounds way cooler than neighbor. Anyways my lovely neighbor (the one I gave ginger cookies to in December) began dropping off bags of home grown citrus at our door. Lemons, grapefruits and tangelos all began piling up in our kitchen, we must have had 15 lbs of citrus sitting on our counters and I began hunting for things to do with them. I juiced about half of them and froze the juice in ice cube trays for future use but I didn't know what to do with the rest.
I found this recipe for Meyer Lemon Marmalade at www.simplyrecipes.com the only problem was that I didn't have Meyer lemons but I didn't let that deter me. I decided to attempt a half and half version of the marmalade, I purchased some Meyer lemons and I used around six regular lemons. I wasn't sure how it would work but It made some really delicious, sweet and sour marmalade. The neighbor was given several jars and he tells me that he likes the marmalade on Peanut Butter sandwiches!
I am not going to go over how to prepare the lemons and can the marmalade because Elise at simply recipes did a wonderful tutorial that I couldn't beat so go check her website out for details!
Here is the basic recipe that I used:
Meyer/Regular Lemon Marmalade
4 Meyer Lemons
6 regular Lemons
6 cups sugar
6 cups water
Follow the recipe here except when preparing the regular lemons cut off most of the peel and the pith, then cut into segments. Because most of the bitter pith and peel is removed you won't get as much peel in your marmalade as simply recipe's marmalade but it will still be tasty.
I managed to get about nine jars of marmalade out of the mixture.
Posted by Becky Bakes at 9:50 AM