So our lemon trade has proven fruitful! Our neighbor, Enoch, gave us about 10 lemons for some eggs a few weeks ago. The first big "garden surplus" trade!
At the Claremont Farmer's Market, we tasted Lavender Cardamom Lemon Marmalade from Happy Girl Kitchen. Delicious! And worth trying to replicate. We peeled the very outer layer off of the lemons (and some key limes) and set it aside. It provides the pectin for the marmalade and will add that spreadable, gelatinous quality. We then removed all the white pith from every lemon. (Make sure you do this with company or a good NPR show on because it is long and tedious!)
We took the lemon zest and chunks of lemon fruit into an enamel pot with 6 cups of water. We also added a linen bag of lavender flowers to the mixture (no cardamom this round). We set it in the fridge for a few hours. Apparently, this step is essential. Then, we simmered the mixture for a few hours. Then we added 5 cups of sugar. After about 45 minutes, we were ready to can!
After boiling the jars and lids, we filled them with the marmalade and then boiled the filled jars for 15 minutes. Voila! Delicious (yet runny) marmalade!
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