LEMON MAR­MALADE

Sunday Times - - Food & Drink -

The per­fect way to use those lemons that drop from the gar­den tree. I used Cape Rough Skin lemons.

MAKES 3 x 400g JARS

5 large lemons Wa­ter to cover 800g sugar

Place the lemons in a large, heavy-based pan. Cover with wa­ter, weight them down with a smaller pot lid and bring to the boil and boil for 2 hours till lemons are ten­der. Drain, re­tain­ing 750ml (3 cups) wa­ter. Us­ing a sharp knife, cut the lemons into pieces, sav­ing the juice and pips. Tie the pips into a square of Su­per­wipe cloth. Re­turn the lemon slices to the pan with saved juice, re­tained wa­ter and bag of pips. Add the sugar and stir over low heat un­til the sugar dis­solves. Bring to a rapid boil un­til the set­ting point is reached. Re­move the pips. Pour into sterilised jars and seal im­me­di­ately.

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