Say - f**k the lemons, give me the money! Or ... make lemon marmalade.
On a cold and gloomy day in Auckland with brisk south easterlies hammering the windows, it's not a bad option for an underemployed wine tour operator during off season.
Being somewhat of a lemo-holic, I couldn't stand seeing a bunch of lemons going to waste on our burgeoning shared driveway lemon tree. So I Googled a recipe, Here it is whipped ten lemons from the tree and got to work.
1. First up, peeling the yellow skin thinly from the lemons, making sure not to include any of the white pith - which will make the jam bitter. Then slicing the skin finely.
3. Boiling the water/lemon skin and sliced lemons.
I followed the recipe fairly closely, though couldn't be buggered leaving the sliced lemon and skin and water in the fridge for 3 hours. Don't these people know what a four-person household packs into a fridge? And I added an extra cup of sugar as these are winter lemons and not the sweet summer sun-kissed variety.
Finally - I get four small-ish jam jars of lemon marmalade! I just heated the jars in the oven and poured hot jam into the preheated jars, then screwed the lid on. This is what you get from ten large lemons.
Verdict: extremely lemony - probably for extreme lemon fans. Would be OK with honey on toast - or added to other dishes needing a lemon hit.
Phil runs the best wine & food tours in the known Universe.
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