In the endless quest to use up all the lemons, I also made a batch of lemon jelly marmalade (basically lemon marmalade without the peel)- sadly it only took 11 lemons to make 11 jars!
Lemon Jelly Marmalade:
Thinly slice 1kg lemons (use a mandolin if you have one) and soak overnight in 2.4l of water. Next day put the lemon/water mix in a pan and simmer for 1.5 hours. Strain the liquid and return to the pan (discard lemon bits). Add 2.4 (!!!!!!) kg sugar, and stir until dissolved. Boil until setting point is reached, pour into sterilised jars and seal.
- 130g softened butter
- 130g sugar
- 2 eggs, lightly beaten
- 130g sifted plain flour
- 1 teaspoon sifted baking powder
- dash vanilla (optional)
- berries or other fruit for the top
We will be having another slice tonight after our roast (local) lamb. Mmmmmmmmm more lovely