Your Home – August 2019

PreParation

time 1 hour

Cooking time

1 hour 30 minutes

makes 2.7kg

Lemon and elderflower marmalade

YOU WILL NEED
4 1kg lemons 4 1l water 4 1.5kg Tate & Lyle
Preserving Sugar 4 100ml elderflower cordial

DIRECTIONS
nSqueeze the juice from the lemons, reserving
the pips. Put the juice into a preserving pan or
large saucepan.
nScrape the pulp from the peel and put it onto
a large square of muslin with the pips. Tie up
the corners tightly and put it into the saucepan.
Add the water.
nUse a sharp knife to shred the lemon peel
finely. Add the peel to the saucepan and leave
overnight. Put some small plates in the freezer
to chill overnight.
nThe next day, put the saucepan on the heat
and bring to the boil. Reduce the heat, then
cover and simmer gently for 40 minutes to

soften the peel, then remove the lid and simmer

gently for a further 15 minutes, so that the

liquid reduces by about one third.

nRemove the muslin bag, squeezing it with a

wooden spoon to push as much of the liquid as

possible back into the saucepan. Tip the Tate &

Lyle Preserving Sugar into the saucepan and add

the elderflower cordial. Stir over a low heat until

the sugar has dissolved. Increase the heat and

boil steadily for 20 minutes, taking care to keep

an eye on the marmalade to make sure that it

doesn’t boil too rapidly.

nMeanwhile, sterilise your jam jars by washing

in hot soapy water, rinsing well and then drying

them for 30 minutes in an oven that has been

preheated to 150ºC/300ºF/Gas Mark 3.

nTest the marmalade for setting point. To

check, remove the saucepan from the heat,

spoon a little marmalade onto the chilled plate

and leave for 2 minutes – it should wrinkle softly

when your finger is pushed over the surface.

If this point has not been reached, return the

saucepan to the heat and continue to boil for

another 2-3 minutes. Test as before until setting

point is reached. You may need to test several

times, though be patient, as this testing is

crucial to achieve the correct consistency. The

marmalade will set upon cooling, so long as you

have followed the instructions for testing the

setting point, even though it looks quite runny

when you first pour it into the jars.

nAllow the marmalade to settle for 10 minutes,

then pour it into the hot sterilised jars. Leave to

cool, then seal and label. Store in a cool place

for up to 1 year.

Recipe courtesy of Tate & Lyle,

http://www.tasteandsmile.com