Here’s a super-fast way to use up all your excess lemons.
Preparation Time: 15 mins
Cooking Time: 15 mins
Serves : About 6 250ml jars
- 1kg fresh unwaxed and untreated lemons
- about 2kg sugar
- you will also need
- rack or steamer basket
- 6 250ml jars, sterilised
- strong tongs or jar lifter
- funnel and/or ladle
- digital scale
- 3 clean kitchen towels
- Slice the lemons thinly, discarding all end bits and bits with large portion of pith. Remove seeds as you go, but save them for later. Cut the slices into quarters.
- Weigh the lemons that you will use (including juice) and add them into the cooker with the minimum amount of water necessary to build pressure (1-2 cups).
- Close the pressure cooker and heat on high, until pressure builds, then turn down and cook for 10 minutes on high pressure and then let the pressure come down naturally (if using an electric pressure cooker, make sure the ‘keep warm’ function is switched off).
- Measure out about twice the amount of sugar than the amount of lemons (as an example, if you end up with 700g of lemons, you will use 1400g sugar). If you prefer your marmalade a bit tart, add less (you can always taste it before bottling to see if you like it).
- Wrap lemon seeds in a muslin cloth or a tea ball and add them with the sugar to the lemons and boil for about 5 minutes. If you have a thermometer, the temperature should be about 100