One easy way to use up a surfeit of lemons and provide breakfast jam for the coming winter is to make this quick lemon marmalade. No tedious slicing involved – it is all done by the food processor.
Processor Lemon Marmalade
Prep Time: 7 mins to prepare the lemons
Cook Time: 35 mins including resting time
Makes: 2 cups
3 large lemons (500g)
1.5 cups water3 cups sugar
Quarter the lemons and discard the seeds. Chop the lemons finely in the processor or by pulsing the blender.
method for microwave
Place into a deep dish with the water, place into the microwave and cook on high for 10 minutes or until the lemon rind is tender.
Stir in the sugar, place back into the microwave and cook on high for 18 minutes or until the jam jells when tested on a cold saucer – stir occasionally during the cooking time. Stand for 5 minutes before pouring into hot sterilised jars. Seal when cold.
method for the stove top
Place in a deep saucepan and bring to the boil on the stove top. Rapid boil for around 8 – 10 mins for the first stage – but watch the lemons so that they don’t catch. Then stir in the sugar and cook for 18 – 20 mins until setting point is reached – when the jam jells when tested on a cold saucer. Stir occasionally during the cooking time. Stand for 5 minutes before pouring into hot sterilised jars. Seal when cold.
Add 2 star anise for a subtle flavour.
Add finely grated or chopped ginger to the jam. Microplaning ginger gives good fine gratings that melt into the jam. Or chopping the ginger rather than microplanning will add a little texture to the jam and gingery taste explosions.
Any citrus or combination of citrus fruits can be used. The cooking times will vary depending on the fruit used.