Lemon marmalade

Lemon marmalade


— 2,2 pounds of lemons;

— 4,4  pounds of sugar.


Cozy interior How to cook:

1. Immediately osabarima instrument samples on the willingness – frozen saucer. Put it in the freezer and start preparing.

2. Lemons my. In a large pot pour 0,7 gallon of water and put them lemons entirely. Bring to boil, cover with a lid and slowly cook for about 2.5 hours. The skins should easily punctured with a fork.

3. Lemons extracted from the broth, which is about 0,4gallon. If it more, it should boil down to the desired volume.

4. Boiled lemons cut in half, take out the pit and Packed in gauze bag (you can just tie in cheesecloth). And lemons, pulp and peel, cut into strips and put back in the pot. There also is lowered and the bag of bones

5. The pan will continue to heat, and add the sugar. Stir for a better solution, and when boiling remove the foam. Slowly cook the jam for about 20 minutes. It’s time to do a test on readiness. Get the frozen saucer and pour on it a little marmalade. Wait 1 minute and try to touch it with your finger: if the marmalade starts to crack, it says it is ready. If cracking does not occur – continue boiling down, the test is repeatable.

6. Finally, the sample satisfies us. Put the marmalade quick cooling for 10-15 minutes. At this time, take out the bones in cheesecloth and poured the thick jam in jars and pre-sterilized. Roll. Cans, if you pick up of 0,12gallon, should have 6 pieces.

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