Lemon marmalade does not at first thought appear to be something a person into self-sufficiency in the UK would produce. After all, we don't grow citrus fruits. we buy them in the supermarket who have had them imported over vast distances. We do however use lemons in some jam making, especially with soft fruit which has insufficient pectin to allow the jam to set. Lemon is high in pectin so we add the juice to the jam mix.
I've made quite a bit of blackberry jam recently so we have been getting through quite a few lemons. So here's a tip you may want to try to cut down on waste. Save the lemon skins. Add them to a bag in the freezer and when it's full use them to make lemon marmalade.
Boil up the skins but keep a few fresh skins for shredding. Add the shreds to the strained liquid and reboil, adding 1kg of sugar for every litre of liquid.
Check for the setting point then add to warm, sterilised jars. the result is a good sharp marmalade, produced from something that would otherwise be thrown onto the compost heap.
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