One of my favorite things to do is to make marmalades... They cheer me up with their bright colors, cheerful flavors and overall happiness in a jar! The flavor in a marmalade is so intense, I just LOVE it! I love big, bold flavors, none of this wimpy stuff for me!
Here is a fun recipe for me.. As always in preserving, don't miss any of the steps.
4 C Lemon Zest (use the thickest part of your zester to peel with, otherwise it will scorch easily and give your marmalade a foul taste)
2T Baking Soda
1 C Lemon Juice
1 C Water
4 C Lemon Guts ~:) (some people section, some don't. I like mine to have a full TART flavor so I don't)
8 oz Sugar
2-3 C Ultra Maxi Gel
1. Soak the Lemon Rind overnight in Cold water (in fridge). (if you get a lot leftover, pop them in the freezer for next time... waste not want not-they are a pain to zest!)
2. Drain, Place Lemon zest, Juice and Water in a deep pan with baking soda. Simmer at low - medium heat for 15-20 minutes. DO NOT LET IT BURN. The mixture will get very bubbly at first, then just cook the rinds until they are soft.
3. Puree Lemon Pulp (guts) until smooth in food processor or with immersion blender. Add to the Zest. Cook for another 20 minutes.
4. Whisk together sugar and gel.
5. Add to Lemon Mixture, STIRRING REALLY HARD! YOU DO NOT WANT THIS TO CLUMP...
This will be a bit softer than your end consistency in the when you are done stirring. You may add more when if you think you want it thicker.. BE CAREFUL though. It is nicer to have it a bit softer than rock solid.
Remove from heat and let sit for 10 minutes. Ladle into jars and process according to size...
Email me if you are interested in infusing flavors into your marmalades.. :)
(See you tomorrow at the Slow Foods Jamming Class! I think we are making a Cherry Jam and a Cantaloupe Jam!) YUM!