So you think making jams and sweet treats for your brekkie is difficult yeah? Wrong! It’s surprisingly easy and you can make a tiny, one to two jar batch in a flash. Mrs Stovies has always been a lover of lemon marmalade and finally settled upon this as her favourite recipe. It’s tarte but not sour, sweet but not sickly. Slather it liberally on toast or even better, a crumbly croissant.
You will need:
3 good sized, unwaxed lemons
1-1 1/2 pints of water
1-1 1/2 lbs granulated sugar
First up give the lemons a good wash. We’re going to take the easy route to get a fine shred marmalade now so arm yourself with a potato peeler and peel the fruit with it. Long strips are the easiest to work with in the next step but it’s not crucial. Once all three lemons are peeled, slice the peel as finely as you can then pop it into a heavy based pot. Squeeze the juice from the lemon centres into the pan too. Roughly cut the lemon innards, wrap in mulin and tie into a loose pouch with string. Add this to the pot too and cover with water. Bring to the boil then reduce the heat slighly and continue simmer for an hour.
Remove the pouch of lemon bits. Measure the lemon liquid and peel in a jug and return to the pan. Add 1lb of sugar for each pint of liquid/peel. Once it has cooled a little squeeze the muslin pouch to release the golden goo that will help the marmalade set. Bring the marmalade to the boil again and keep it going for 20 minutes or until setting point is reached. You’ll have about half the volume of liquid & sugar that you began this stage with.
To test for setting chill a small plate in the fridge. Pour a spoonful of the hot liquor on to the plate and pop back in the fridge for 5 minutes. If the jelly goes crinkly when you poke the edge with your finger it’s ready. If not keep cooking and checking every five minutes until it is.
When ready pour into sterilised jars – the easiest way to sterilise them is on a tray, along with the lids at gas 3 / 160′C for 20 minutes. When the marmalade is nearly cool screw on the lids.