At the height of the season, I love to capture their brightness in this simple marmalade.
Prep time 20min
Cooking time 25min
Skill moderate to easy
Makes 3 x 400g jars (approx)
Ingredients
10 lemons, washed well
660g sugar (3 cups)
1 tsp salt
60ml water (¼ cup)
Method
Using a vegetable peeler, remove the yellow zest from all of the lemons. Slice the zest into fine, delicate strips and place them in a medium saucepan.
Cut the ends off each lemon, then cut down the sides to remove all the white pith. Discard the pith. Chop the fruit into 1-1.5cm pieces, removing any large membrane and seeds. Add the fruit to the saucepan with the zest. Pour in the water, then add the sugar and salt. Stir well to dissolve the sugar.
Place the pan over medium heat and, stirring occasionally, bring to a boil (about 5 minutes). Reduce the heat to medium-low and simmer for 20-25 minutes, until the marmalade is thick and glossy. I like to spoon a little amount on to a chilled saucer.
If the marmalade stays separated once you have run your finger through it, it is ready to be bottled. If not at that stage continue cooking until this stage occurs. Allow the marmalade to settle for 5 minutes before bottling.
Spoon into clean sterilised jars, seal, label and store out of direct sunlight.
