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.
It seemed one of the simplest recipes I could find anyhow.
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.
2. Taking the pith. Slicing all the pith from the skinned lemons and slicing them into 1/4" slices.
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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