We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Sunday, 14 November 2010
Use leftover lemon skins to make marmalade
If you use lemons in jam making (they are a good source of pectin for jams and jellies for those soft fruit that are low in pectin) don't throw out the lemon skins. Use them instead to make lemon marmalade. We put lemon skins into a bag in the freezer and keep adding to it until the bag is full when we boil them all up to make marmalade. This video shows you how.