Honey-Lemon Marmalade in Marisa McClellan's Preserving by the Pint was next up on my agenda...
This recipe called for ANOTHER way to cut the fruit.....
slicing both ends off the lemon
standing it on end and cutting 6 wedges
cutting out the membrane and then laying the wedge rind side UP to slice..
I did one that way but it was a little tricky.... I did the rest with the supreming method I explained in an earlier post.. EXCEPT I left the pith (because I saw nothing in the first recipe saying to remove it)
I must say that 4.5 pounds of lemons is a LOT :-) But I weighed it out in the grocery store - because I still don't have a food scale here at home...
Day 1 was slicing all that fruit (about 10 lemons)
Day 2 I made the marmalade - which was relatively uneventful - except for running out of my half pint jars. I had a few quarter-pint ones though so I used those. They might actually be better for gifting.. hmm...
|I found the little 'Actually I Can' block in the clearance section at Joann's Fabric some time ago... I keep it handy when my brain says "I couldn't do that!" like ..... making marmalade :-)|
The one thing I learned - for me - is that I need to take out the pith. The product is a bit bitter for me though still tasty.
Today was the last day to enter the Food Mastery Challenge.. and I chose to enter the Cranberry Clementine marmalade.
I have to admit that I still have a grapefruit, a couple of lemons and 7 oranges in the house.... will we eat them or will I marmalade them?
I'll let you know!