Sunday, April 11, 2010

Recipe for Marmalade and Substitutions for Sucanat Lemon Syrup!!


Meyer Lemon Marmalade
makes about 6 half-pint jars

1 cup zested or thinly sliced Meyer lemon peel
1 cup water
1/2 cup strained fresh Meyer lemon juice
1 cup water
1/8 teaspoon baking soda
2 1/2 cups supremed and finely chopped lemon segments plus enough reserved juice to equal 3 cups (16 to 20 Meyer lemons, depending on size)
5 cups sugar
1/2 teaspoon unsalted butter
1 (3-ounce) pouch of liquid pectin

In a small bowl, combine the peel and 1 cup water. Let soak for 10 minutes. drain the peel and discard the water.

In an 8-quart pan, combine the peel with the lemon juice, 1 cup water and baking soda. Over medium-high heat, bring to a full boil. Reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Stir in the fruit. Cover and simmer 10 minutes more.

Remove the cover and stir in the sugar and butter. Heat, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and skim off any foam.

To prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit and ladle the marmalade into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree F water bath for 10 minutes, pint jars for 15 minutes.


Here is what I changed:

I made two cups of the supremed and chopped lemons, total for juice and lemon: the juice did cover them.

I used only four cups of organic sugar, 1/4 of which was organic sucanat, so that means one cup sucanat.

I used 1.75 oz. pouch of dry pectin, so a little more than half the suggested amount.

When I make more this week I am going to make more candied peel: it suggests one cup, this time I will go with 1.5 - I cannot begin to describe how delicious and tangy those little strips are.

So good luck and goodness knows you'll thoroughly enjoy the outcome: it is a tremendous amount of work to supreme the lemons: rest assured it's all worth it-

you'll likely get closer to seven jars full as it's less jam-y than the un-fussed-with recipe.

just put on some Keb'Mo and
dance barefoot around your fragrant kitchen!!

Sending you tremendous love,
Allison

7 comments:

CrowNology said...

Oh.
Love this photo of you too.
:)

CrowNology said...

Oh...
I have your Live at the Mint playing right now as I type this...
WOW.
Goosebumps.
Allison, You are truly a blessing. Thank you.
Thank you for the LOVE comment too. I don't love her but I respect her...Heh. She's helping me get back to where I once was...
XOXO
Andrea

Good Girls Studio said...

Only you could make lemons seem so sweet :)

MrsLittleJeans said...

Kerin and I have been waiting for this... : )
Thank you Allison!

xoxoxo

kerin rose said...

Okay, I am officially a dork ( though do I get a brownie point for finding the succanat:)?....

what does it mean "supremed"?...do you have to sing "Stop,in the name of Love" to them?...I cannot sing!

kerin rose said...

oh...is there a full recipe pasted in this post?...I am seeing a little box with a ? above your writing?....

je suis confusee!

Sunny Rising Leather said...

Kerin:
I fixed it - sauce away!!! :)

xoxoxoxo,
Allison