Ricardo's Lemon Marmalade

This morning, as I was making biscuits, I was lamenting the fact that I was out of marmalade. Then I remembered a recipe that I had seen in the spring issue of Ricardo magazine. I’d saved it because it looked so easy, and, honestly, almost too good to be true. But, as I always do, I had lemons on hand, so I pulled them out, scrubbed them up, and followed the easy directions. In less than an hour I was rewarded with an absolutely delicious topping for my equally delicious homemade biscuits. It took me less time to make this marmalade than it would have to get dressed and drive to the market to buy some. If you’ve never made any type of marmalade before, this is the easiest, most fool-proof recipe ever. I’ve made a good bit of it in my day, finding most of it a two-day process. Anything that takes me less than an hour is my new favorite. Here is a tutorial, followed by a printable recipe. I hope you love it as much as I do. Thank you Ricardo!

Ricardo's Lemon Marmalade

2 Melissa's Meyer Lemons
2 cups sugar
1/4 cup water

Place lemons into a medium/large sauce pan, cover with water (They float!), place over high heat and bring to a boil. When boiling occurs, reduce heat to a simmer, and simmer, stirring occasionally, for 30 minutes until lemons are tender.*

Drain the lemons, run under cool water, and allow to cool for 5 to 10 minutes to make them easier to handle.

On a work surface, cut the lemons in half. Remove and discard any seeds, then finely chop the flesh and peel. Place lemon into the saucepan along with sugar and water.

Cook over medium heat until the temperature on a candy thermometer reads 223°F, about 20 minutes (mine only took 17). Transfer to prepared jars and either sterilize the jars (if you plan to store them) or place into the fridge where it will keep for a month, if need be.

*As you can see from the picture above, one of my lemons collapsed a bit. I probably cooked them too long because I went the full 30 minutes. You may want to watch yours more closely than I did.

If you prefer a more complicated marmalade with a sophisticated taste, I recommend this Meyer Lemon Vanilla Bean Marmalade.

PRINT RECIPE

This post is linked to:

Happiness is Homemade Sunday

What’s for Dinner Sunday

Dishing It & Digging It

Cooking & Crafting with J&J

Amaze Me Monday

Busy Mondays

Merry Monday

Over the Moon

Make it Pretty Monday

Celebrate Your Story

Inspire Me Tuesday

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Preservation Society Home Preserves, a Review

While it may not officially be summer, a week ahead in the upper eights/low nineties has me thinking summer. And when I think summer, I think of saving the freshness of it in jars via preserving. If you look forward to the months ahead, like I do, with thoughts of jams, jellies, chutneys, and preserves, have I got a book for you!

Preservation Society Home Preserves by ex-indie rocker and passionate foodie, Camilla Wynne, is the most unique book on home canning that I have ever encountered. Exit granny's recipes for plain old jams and preserves, and enter Camilla's magical creations with clever twists like Apple Bourbon Toddy Jelly, Cream Pop Marmalade, Onion Beer Jam, and Plum Raspberry Butter with Vanilla Bean.

Inspired by her two grandmothers who were fantastic preservers, Wynne began experimenting on her own, with such zeal that she ended up forming her own preserves company called Preservation Society. While her techniques aren't complicated or her ingredients obscure, she does “like to mix classic recipes with some unique creations” more often than not, inspired by cocktails. Her Strawberry Margarita Jam is what drew me to this book. I make a version of my own that has become almost legendary in my family, so I was curious as to how hers might differ. Whoa! It was way different. Employing a technique used in making marmalade, she included thin slices of lime zest in the mix, along with a smidgen of salt, giving it the true taste of a strawberry margarita cocktail. While I continue to prefer mine (you can find that recipe here), I must admit that her version has a more complex taste with far more zing than does mine.

This book contains 100 modern preserving recipes. Not only will you find recipes for jams, marmalades, jellies, and fruit butters, but also canned fruits, syrups, pickles and relishes, plus recipes for using your delicious creations. If you like the combination of orange and chocolate, you must try her Marmalade Truffles that are absolutely to die for. Homemade marmalade in a truffle is heaven itself. Her dated-filled Devils on Horseback with homemade apple chutney are ambrosial; onion beer jam is going to turn your burger from ho hum to ho, boy!!

The section on fruit syrups made my mouth water. Imagine making your own homemade Concord Grape Syrup to later add to club soda for a refreshing real fruit soda, or having Sour Cherry Lemonade Concentrate on hand to add to water as a tasty hydrator on a hot day.

Never before have I been so inspired by a cookbook as I was this one. If you have even the remotest interest in canning, buy this book. Like a tension-filled thriller, you will not be able to put this one down.

Disclaimer:  I was provided with a free copy of this book in exchange for an honest review.

This post is linked to:

Tuesdays At Our Home