I decided to make another batch of lemon-lavender marmalade as the first batch was ruined by far too lavender, despite following the recipe.
This time I added 2 tsp of lavender flowers to the lemon seeds in the
muslin bag. The result has a great flavour with a not too strong
lavender note.
Lemon-Lavender Marmalade
10 lemons (1230g)
2.4kg granulated sugar
2800ml water
2.5tsp lavender flowers (plus 2tsp for the seed bag)
15g butter
The lemons were halved, juiced and the seeds removed.
The skins were then sliced finely using a mandolin.
In a large ceramic bowl, the shredded lemon, juice and seed bag
were combined with the 2800ml water and left overnight.
I used a large stock pot to gently boil the mix for about 2.5 hours.
I then added the sugar and stirred to dissolve it, bringing it to a boil
and adding the butter to prevent foaming.
Jam setting point at sea level is about 105C but at this altitude, water boils at 96C so jam setting point is 101-102C.
I used a Thermapen instant read thermometer and when the temperature was
101C but stirring it around it sometimes hit 102C, I removed the pot
from the heat and stirred it to re-distribute the lavender, removing the
seed bag at the same time. Meanwhile, the jars had been heating in a
120C oven and the lids boiling in water. I filled the hot jars, lidded
them and let them cool.
Yield: 15 x 250ml jars.
I decided to make another batch of lemon-lavender marmalade as the first batch was ruined by far too lavender, despite following the recipe.
This time I added 2 tsp of lavender flowers to the lemon seeds in the
muslin bag. The result has a great flavour with a not too strong
lavender note.
Lemon-Lavender Marmalade
10 lemons (1230g)
2.4kg granulated sugar
2800ml water
2.5tsp lavender flowers (plus 2tsp for the seed bag)
15g butter
The lemons were halved, juiced and the seeds removed.
The skins were then sliced finely using a mandolin.
In a large ceramic bowl, the shredded lemon, juice and seed bag
were combined with the 2800ml water and left overnight.
I used a large stock pot to gently boil the mix for about 2.5 hours.
I then added the sugar and stirred to dissolve it, bringing it to a boil
and adding the butter to prevent foaming.
Jam setting point at sea level is about 105C but at this altitude, water boils at 96C so jam setting point is 101-102C.
I used a Thermapen instant read thermometer and when the temperature was
101C but stirring it around it sometimes hit 102C, I removed the pot
from the heat and stirred it to re-distribute the lavender, removing the
seed bag at the same time. Meanwhile, the jars had been heating in a
120C oven and the lids boiling in water. I filled the hot jars, lidded
them and let them cool.
Yield: 15 x 250ml jars.
I decided to make another batch of lemon-lavender marmalade as the first batch was ruined by far too lavender, despite following the recipe.
This time I added 2 tsp of lavender flowers to the lemon seeds in the
muslin bag. The result has a great flavour with a not too strong
lavender note.
Lemon-Lavender Marmalade
10 lemons (1230g)
2.4kg granulated sugar
2800ml water
2.5tsp lavender flowers (plus 2tsp for the seed bag)
15g butter
On 3/21/2024 3:04 PM, Graham wrote:Thanks! I can now feel OK to give some as gifts.
I decided to make another batch of lemon-lavender marmalade as the first(snippage)
batch was ruined by far too lavender, despite following the recipe.
This time I added 2 tsp of lavender flowers to the lemon seeds in the
muslin bag. The result has a great flavour with a not too strong
lavender note.
Lemon-Lavender Marmalade
10 lemons (1230g)
2.4kg granulated sugar
2800ml water
2.5tsp lavender flowers (plus 2tsp for the seed bag)
15g butter
I'm glad it turned out better this time, Graham. :)
Jill
In article <65fc84a6$0$2350502Sorry! I forgot to acknowledge your idea for putting some lavender
$882e4bbb@reader.netnews.com>, g.stereo@shaw.ca says...
I decided to make another batch of lemon-lavender marmalade as the first
batch was ruined by far too lavender, despite following the recipe.
This time I added 2 tsp of lavender flowers to the lemon seeds in the
muslin bag. The result has a great flavour with a not too strong
lavender note.
Lemon-Lavender Marmalade
10 lemons (1230g)
2.4kg granulated sugar
2800ml water
2.5tsp lavender flowers (plus 2tsp for the seed bag)
15g butter
The lemons were halved, juiced and the seeds removed.
The skins were then sliced finely using a mandolin.
In a large ceramic bowl, the shredded lemon, juice and seed bag
were combined with the 2800ml water and left overnight.
I used a large stock pot to gently boil the mix for about 2.5 hours.
I then added the sugar and stirred to dissolve it, bringing it to a boil
and adding the butter to prevent foaming.
Jam setting point at sea level is about 105C but at this altitude, water
boils at 96C so jam setting point is 101-102C.
I used a Thermapen instant read thermometer and when the temperature was
101C but stirring it around it sometimes hit 102C, I removed the pot
from the heat and stirred it to re-distribute the lavender, removing the
seed bag at the same time. Meanwhile, the jars had been heating in a
120C oven and the lids boiling in water. I filled the hot jars, lidded
them and let them cool.
Yield: 15 x 250ml jars.
Sounds good ! I've got some lemons but am
thinking..lemon curd.
Janet UK
Well done. Glad it worked out. I have to confess that I would not likely
make lemon marmalade or to add lavender to it but if I had a piece of
toast and there was an open jar of lavender lemon marmalade I would >definitely give it a try.
I used to love Seville orange and other citrus marmalade but citrus is
just too hard on my guts. I can get away with a little bit, but it is
hardly worth it for me to make it any more.
I decided to make another batch of lemon-lavender marmalade as the first batch was ruined by far too lavender, despite following the recipe.
This time I added 2 tsp of lavender flowers to the lemon seeds in the
muslin bag. The result has a great flavour with a not too strong
lavender note.
Lemon-Lavender Marmalade
10 lemons (1230g)
2.4kg granulated sugar
2800ml water
2.5tsp lavender flowers (plus 2tsp for the seed bag)
15g butter
The lemons were halved, juiced and the seeds removed.
The skins were then sliced finely using a mandolin.
In a large ceramic bowl, the shredded lemon, juice and seed bag
were combined with the 2800ml water and left overnight.
I used a large stock pot to gently boil the mix for about 2.5 hours.
I then added the sugar and stirred to dissolve it, bringing it to a boil
and adding the butter to prevent foaming.
Jam setting point at sea level is about 105C but at this altitude, water boils at 96C so jam setting point is 101-102C.
I used a Thermapen instant read thermometer and when the temperature was
101C but stirring it around it sometimes hit 102C, I removed the pot
from the heat and stirred it to re-distribute the lavender, removing the
seed bag at the same time. Meanwhile, the jars had been heating in a
120C oven and the lids boiling in water. I filled the hot jars, lidded
them and let them cool.
Yield: 15 x 250ml jars.
On 2024-03-21 3:04 p.m., Graham wrote:
I decided to make another batch of lemon-lavender marmalade as the first
batch was ruined by far too lavender, despite following the recipe.
This time I added 2 tsp of lavender flowers to the lemon seeds in the
muslin bag. The result has a great flavour with a not too strong
lavender note.
Lemon-Lavender Marmalade
10 lemons (1230g)
2.4kg granulated sugar
2800ml water
2.5tsp lavender flowers (plus 2tsp for the seed bag)
15g butter
The lemons were halved, juiced and the seeds removed.
The skins were then sliced finely using a mandolin.
In a large ceramic bowl, the shredded lemon, juice and seed bag
were combined with the 2800ml water and left overnight.
I used a large stock pot to gently boil the mix for about 2.5 hours.
I then added the sugar and stirred to dissolve it, bringing it to a boil
and adding the butter to prevent foaming.
Jam setting point at sea level is about 105C but at this altitude, water
boils at 96C so jam setting point is 101-102C.
I used a Thermapen instant read thermometer and when the temperature was
101C but stirring it around it sometimes hit 102C, I removed the pot
from the heat and stirred it to re-distribute the lavender, removing the
seed bag at the same time. Meanwhile, the jars had been heating in a
120C oven and the lids boiling in water. I filled the hot jars, lidded
them and let them cool.
Yield: 15 x 250ml jars.
Well done. Glad it worked out. I have to confess that I would not likely
make lemon marmalade or to add lavender to it but if I had a piece of
toast and there was an open jar of lavender lemon marmalade I would definitely give it a try.
I used to love Seville orange and other citrus marmalade but citrus is
just too hard on my guts. I can get away with a little bit, but it is hardly worth it for me to make it any more.
On 3/21/2024 3:04 PM, Graham wrote:
I decided to make another batch of lemon-lavender marmalade as the first(snippage)
batch was ruined by far too lavender, despite following the recipe.
This time I added 2 tsp of lavender flowers to the lemon seeds in the
muslin bag. The result has a great flavour with a not too strong
lavender note.
Lemon-Lavender Marmalade
10 lemons (1230g)
2.4kg granulated sugar
2800ml water
2.5tsp lavender flowers (plus 2tsp for the seed bag)
15g butter
I'm glad it turned out better this time, Graham. :)
Jill
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