Lemon Marmalade

Lemon Marmalade

You will need:

0.5 kg lemons, 0.5 l water,

1.25 kg granulated sugar

Prepare

Wash and dry lemons. Cut them in half and squeeze out the juice. Scoop out the cores and pips and wrap them in gauze. Cut the rind into equal slices. Soak it all in 0.5 l of water mixed with lemon juice and leave it overnight.

Then squeeze the contents of the gauze into a pressure cooker pan and add everything else.

Close the lid tightly, put on the heat. Once high pressure is reached, simmer for 10-15 minutes. Allow the pressure cooker to cool slowly.

Open the lid and add the sugar. Stir it until it dissolves. Put the pan back on the fire, but do not put the lid on. Bring to a boil, remove the foam, and simmer until the marmalade thickens.

(Test for readiness: put a clean porcelain saucer in the freezer compartment of the refrigerator in advance. When you decide it’s time to check the marmalade for readiness, drop it onto a cooled platter with a spoon. If the droplet spreads out and flows down when you tilt the saucer, then you need to continue cooking. A drop of cooked marmalade on a chilled saucer keeps its shape, no matter how much you tilt the saucer.

Spread the ready marmalade in small jars, because it is a delicacy, and a large jar is inappropriate here. You get a jelly-like marmalade or jam with a pleasant sour-sweet taste and a piquant bitterness. Lemon marmalade smeared on hot toasted toast – it’s delicious!