So I wanted to make lemon meringue thumbprint cookies, but couldn’t find lemon jam in any market or store that I went to. Sometimes life sucks, but I guess if my biggest problem is not being able to find the right flavor of jam for a recipe, my world isn’t quite so bad. It’s not like I can’t make jam, right? It’s just a pain when you have to make three cups of it, when you really only need a half of a cup for the recipe you’re creating. The rest of this marmalade will be going into the freezer for future use, thank goodness for the Ball Plastic Freezer Jars I bought last year. Now if I can just find a use for the eight extra lemons I purchased. Never mind, I think it may be the perfect time of year to start enjoying vodka tonics with lemon. Hmmm, I wonder if vodka tonics would taste good with a teaspoon of lemon marmalade swirled in?
- 4 Whole Lemons
- Juice of 1 Lemon
- 6 Cups of Water, Separated
- 2 1/2 Cups of Granulated Sugar
- 1/2 Teaspoon Kosher Salt
- Quarter the lemons, removing the center membrane and seeds.
- Grate the lemons using a food processor.
- Place the grated lemons in a medium saucepan, add 2 cups of water, and then boil for 10 minutes.
- Drain the water off of the lemons, place back into the same saucepan, add 2 cups of water, and then boil for 10 minutes.
- Drain the water off of the lemons, and pick out any seeds that may have made it into the mixture.
- Place the boiled lemon mixture back into the same saucepan again; add 2 cups of water, juice of 1 lemon, sugar, and salt.
- Bring the mixture to a boil, and then lower the heat to medium; cook for 30 minutes, stirring at least every 5 minutes.
- Pour the lemon marmalade into glass jars; set aside to cool.
- When the marmalade has cooled, place the lids on the jars, and then refrigerate.
- Boiling the grated lemon twice helps to get rid of the bitterness, so don’t skip this step.
- I had a hard time getting my marmalade to thicken, so I added more sugar at different times in the cooking process, and also cooked the mixture at a higher temperature than recommended. I’m guessing that the instructions that I gave above will result in a desired jam-like consistency.
- Make sure to use jam or mason jars, which will withstand the heat of the marmalade without breaking.
- This marmalade should keep in your fridge for several weeks.
- Add a couple of teaspoons of rosemary to the marmalade.
- Replace 2 of the lemons with 2 oranges.
RECIPE ADAPTED FROM: Homemade Lemon Jam by Give Recipe
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