I was gifted with a lot of lemons from my neighbor’s tree last week. I didn’t realize just how many I had until I washed them all! What the heck was I going to do with all those lemons?
So far, I have started Lemon Wine. I used this recipe:
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The second thing I did was make Canned Lemon Curd.
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Right now, I have some Bitter Orange Marmalade (Orange-Lemon Marmalade) going in my crock pot (because my stock pot has the wine in it). Not sure if it will get hot enough to thicken, so I may have to separate and cook in batches. This recipe I got out of Stocking Up III by Carol Hupping and the staff of the Rodale Food Center. I used Mandarin Oranges, since I had a lot of those that needed to be used.
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The next (and I hopeful final) recipe I will be making is a Lemon Meringue Pie. I’ll be making this one tonight, using a recipe out of The Joy of Cooking (which is basically this recipe by Alton Brown):
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I was wrong! One more recipe, since there were just a few lemons left over. I made Lemon Extract! I remembered a wonderful Lemon Poppy-seed Bread recipe an online friend of mine gave me (I don’t have permission to post it here) and my lack of the necessary ingredient Lemon Extract. So, I made some!
Bitter Orange Marmalade
Description
An aromatic and delicious variation of the classic.
Ingredients
Instructions
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Place oranges, lemons, and water in an 8-quart stainless steel or enamel saucepan. Cover and bring to a boil. Lower heat and simmer 2 hours.
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Remove fruit; seed and quarter. Chop fruit in food processor or by hand. Return to water.
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Bring fruit mixture to a boil. Stir in honey and sugar. Return to a full rolling boil, stirring constantly, until mixture resembles a thick syrup, 15 to 30 minutes. (Keep at a full rolling boil or it will take longer to reach the gel stage.)
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Pour into hot, scalded half-pint jars, leaving 1/4-inch headspace, and seal. Process for 10 minutes in a boiling-water bath.
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Allow the marmalade to "age" for 2 weeks before tasting or it may be too bitter.
Note
Based on the recipe from Stocking Up III by Carol Hupping and the staff of the Rodale Food Center