Updated: Jan 8
A rather boozy marmalade but just as good without the alcohol
I make far more marmalade than I ever consume. The whole process is very satisfying and soothing. This recipe usually produces a generous 6 medium jars and makes a great gift. Although 'Tipsy Lemon' is a Bridge House favourite, I also use the same ingredients and just add chopped up stem ginger in syrup, for a super alternative. The addition of star anise and cinnamon make a great festive option, as in the picture above.
For more preserving inspiration simply click the 'In a Pickle' link. Have fun!
Ingredients (Makes about 4lbs)
1.2 kg or 2 1/2lb lemons
1.2 litres or 2 pints of water
900g or 2lb granulated sugar
Orange liqueur for pouring in before sealing the lids
150g of chopped stem ginger, roughly a teaspoon added to each jar and stir before sealing
Add 1 star anise and 1 cinnamon stick to the cheesecloth bag
Method (For Everhot users)
1. Quarter and slice the lemons. Tie the pips in a cheesecloth bag and place in a preserving pan with the lemons and water. Bring to the boil, cover with a lid and simmer for 2 hours. I usually place the pan in the bottom oven, middle shelf, 100c over night or for at least 8 hours. Check that the lemon slices are tender.
2. Remove the cheesecloth bag, leave to cool before squeeing over the pan to release the pectin and juice. Place the pan on the simmering plate and stir in the sugar, until dissolved, then bring back up to boiling for 10-15 minutes on the hot plate. If you have a jam thermometer you are looking for a setting point of 105c/220f.
3. Remove the pan from the hot plate and skim off any scum with a slotted spoon.
4. Leave to cool for a few minutes, stir, then pour into warmed sterilised jars and seal. If adding alcohol this is the time to pour in a good splash before sealing the lid. Store in a dark, cool place.