Lemon marmalade, tinted pink with blueberries, lovely on scones, toast, or muffins and a welcome holiday gift.
By Carol Egbert
This time of the year, my kitchen is a workshop for making holiday gifts. I’ve begun with lemons. Lemons are sunny, a versatile fruit that can be used to create sweet or savory treats. I made blueberry-lemon marmalade to give to Jeanine, a baker – friend, who will appreciate the delicately tinted, pink topper for her homemade scones.
Don’t be discouraged by the fact that marmalade making is a three day affair – it doesn’t need you attention, just time to soften the lemon rind. Here’s how I did it:
- 4 lemons
- 1.5 litres water
- 650g castor sugar
- 150g blueberries, fresh or frozen
- Scrub lemons, remove pips and cut lemons, including the peel, into thin slices.
- Combine lemons, lemon juice and water, cover and put in a cool place overnight to soften rind.
- The following day, simmer the water and fruit mixture for 20 minutes. Cover and put in a cool place overnight.
- On the third day, cook marmalade, in two batches, by combining half of the lemon mixture, half of the castor sugar and half of the blueberries. Boil the mixture until it reaches 105ºC. Remove any scum that has formed and pour into small preserving jars while still hot.
- Store in a cool cupboard. Refrigerate after opening.
Carol Egbert is a writer, painter, graphic designer and cook. Her studio is on a country lane in rural Vermont. During mud season she escapes, for a couple of months, to a flat in Sicily overlooking the Ionia Sea. Her newspaper columns, magazine articles and blog are illustrated with her watercolor paintings – Honest Cooking means beautiful food.