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Lemon And Elderflower Marmalade: With A Lemony

Lemon And Elderflower Marmalade: With A Lemony Taste. Hello friends. This week I am sharing some yummy marmalade recipes. With a Tangerine And Tequila Marmalade earlier, and a tasty Blood Orange And Chilli Marmalade yesterday and a Lemon And Elderflower Marmalade now.

Lemon And Elderflower Marmalade

If you love all things lemony, you’ll love this fabulous marmalade, with its hint of fragrant elderflower.


How To Make Lemon And Elderflower Marmalade:

Preparation 1 hour
Cooking approx.1 hour 30 minutes

Makes 6 x 450g jars

Ingredients:

1kg thin-skinned lemons

1 litre water

1.5kg Tate & Lyle Preserving Sugar

100ml elderflower cordial

How To Make This Recipe:

1. Squeeze the juice from the lemons, reserving the pips. Put the juice into a preserving pan or large saucepan.

2. Scrape 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.

3. Use a sharp knife to shred the lemon peel finely. Add the peel to the saucepan.

4. 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. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.

5. 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.

6. Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.

Test The Marmalade:

7. Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold 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 achieving the correct consistency).

8. Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Cook’s Tip:

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.

Lemon And Elderflower Marmalade

Lemon And Elderflower Marmalade recipe courtesy of Tate & Lyle Sugar. This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit Taste And Smile.

What do you think of this Lemon And Elderflower Marmalade recipe? Fancy trying it?

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Lemon And Elderflower Marmalade

Latest From The Blog:

Lemon And Elderflower Marmalade: With A Lemony Taste.

Taste And Smile
If you love all things lemony, you’ll love this fabulous marmalade, with its hint of fragrant elderflower.
Prep Time 1 hr
Cook Time 1 hr 30 mins
Course Appetizer, Breakfast
Cuisine British
Servings 6 jars

Ingredients
  

  • 1kg thin-skinned lemons
  • 1 litre water
  • 1.5kg Tate & Lyle Preserving Sugar
  • 100ml elderflower cordial

Instructions
 

  • Squeeze the juice from the lemons, reserving the pips. Put the juice into a preserving pan or large saucepan.
  • Scrape 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.
  • Use a sharp knife to shred the lemon peel finely. Add the peel to the saucepan.
  • 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. Remove 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.
  • Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
  • Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold 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 achieving the correct consistency).
  • Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Notes

Cook’s Tip:

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.
Keyword Afternoon Tea, Marmalade


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3 comments so far.

3 responses to “Lemon And Elderflower Marmalade: With A Lemony”

  1. kateonthinice says:

    I thought it would take much longer to make so may well have a go

  2. Oh, my hubby would enjoy this recipe!! Thanks so much for linking up with me at my #UnlimitedMonthlyLinkParty 11, open April 1 to 26. All entries shared on social media if share buttons installed. I’d like to invite you to check out my other current link parties!

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