Lemon Jewel Marmalade Recipes

Steps:

• Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
• When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you'll need 1.5 litres in total. If you don't quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
• Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
• Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
• Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.

Steps:

• Remove peel and pith from 2 Meyer and 2 regular lemons. Remove seeds and coarsely chop fruit. Thinly slice remaining 2 Meyer and 2 regular lemons; remove seeds. Combine all lemons in a medium saucepan. Add 2 cups water and bring to a boil, then reduce heat and simmer 5 minutes. Remove from heat. Press parchment directly onto surface and refrigerate at least 8 hours and up to 1 day.
• Place a few small plates in freezer. Remove parchment from lemon mixture; return to a boil, then reduce heat and simmer until rinds are very tender, 15 to 20 minutes. Measure mixture (you should have about 3 cups), then return to pan. For every cup of mixture, add 1 cup sugar. Add cardamom and salt.
• Bring to a boil, stirring until sugar has dissolved. Clip a candy thermometer to pan and continue to boil, stirring frequently, until rinds are translucent, mixture has a golden-amber color, and thermometer reads 220 degrees, 15 to 20 minutes. To confirm doneness, drop a spoonful of mixture on a frozen plate; if marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking and test again after a few minutes. Transfer marmalade to airtight containers and let cool completely. Cover and refrigerate up to 1 month.

Steps:

• Rinse unpeeled lemons.
• Remove thin outer peel of lemons with a vegetable peeler or lemon zester (I prefer the zester).
• If necessary, cut peel into thin strips.
• Squeeze juice from the lemons. You should have 1 and 1/2 to 1 and 3/4 cup of the peel and 2 cups of the juice.
• Place water, all the lemon peel, and 1/2 cup of the lemon juice in a heavy-bottomed 6 to 8-quart pan.
• Bring to a boil over high heat; then reduce heat, cover and simmer, stirring occasionally, until peel is tender (about 25 minutes).
• Stir in sugar and remaining 1 and 1/2 cups lemon juice.
• Bring to a full rolling boil over high heat, stirring.
• Remove from heat, cover, and let stand for 18 to 24 hours at room temperature.
• Bring marmalade to a full rolling boil over high heat, stirring constantly.
• Quickly stir in pectin and return to a full rolling boil.
• Boil, stirring, for one minute.
• Remove from heat and skim off any foam.
• Ladle hot marmalade into hot, sterilized half-pint jars, leaving 1/4-inch headspace.
• Wipe rims and threads clean; top with hot lids, then firmly screw on bands.
• Process in boiling water canner for 5 minutes.