It didn't take long to cut, juice and slice the dozen souvenir lemons I brought back from Spanish Hooky jaunt #1- Catalunya. I didn't want to do anything fancy, just save the juice for a sweet/tart curd and preserve the untreated, natural rinds.
The French Kitchen recipe:
- 12 organic lemons
- cut in half and juice (reserving juice for lemon curd)
- weigh and slice the rinds in thin strips
- measure an equal weight of sugar (e.g.- 500 grams sugar to 500 grams lemon rind)
- toss in a stainless steel pot, dump the sugar over them, let them sit together all night
- next morning, cooked the rinds in their syrup-- very slowly, all morning until the syrup was thick and the rinds are still a little chewy.
- pour into 3 jars; give one to a friend, put one in the cupboard, then make toast.
This Sunday morning breakfast- a still hot baguette from the boulanger at Brax, salted butter and lemon marmalade with a steaming cup of café-au-lait.
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4 comments:
"Equal weight of sugar"...? equal to the weight of the WHOLE lemons, or weight of lemons AFTER juicing?
Sounds yummy!
Mmm, sounds good to me, it will make a change from Seville orange marmalade ...
Thanks for sharing
Joanna
Lovely! I really do have to make some jam. Thanks for reminding me :)
Actually, I just used up the rest of the bag of sugar I had in my pantry! But a correct, precise account of jam-making would have you weigh the fruit used and then use that same amount of sugar. However, in my French Kitchen, there is always room for a little leeway...and the results were delicious. It's about learning to trust your instincts and tastes. A bonus of this small batch cooking is the smaller margin of error!
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