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ProfilePosted byOptionsPost Date

Sharron

Sharron Report 22 Oct 2020 13:02

It also says 6lb of sugar but I always do that by eye.

I have the lemons simmering in 6pts at the moment and it does smell gorgeous.

SuffolkVera

SuffolkVera Report 22 Oct 2020 12:54

Can’t really say as I’ve never made it but I found an old recipe that suggests 6 lemons to 4.5 pints of water so 8 to 6 pints doesn’t sound too far out, but if you reduce the quantity of water would you need to reduce the sugar?

The only other thought I had is that lemons are high in pectin. Might it set a bit solid if there isn’t enough water. Slice of marmalade on your toast? :-)

Gwyn in Kent

Gwyn in Kent Report 22 Oct 2020 12:52

9 pints ? That's over a gallon, which sounds a lot to me, but what do I know.

My Mum made marmalade each year and although I don't know her recipe, I never remember her needing a huge container to accommodate all that water.

Go with you instincts
I'd go with the idea that you could always add more water, but you can't easily take it out of your brew.

AnninGlos

AnninGlos Report 22 Oct 2020 12:48

I was going to say surely it would depend on the size of the lemons?

Researching:
Photo spring Researching Somerset, Dorset, Hampshire, Derbyshire, Staffs, Devon, Glamorganshire. Ingram, Masters, Tamblyn, Knight, Warner, Bate, Allen, Riggs, Dominey, Duffin

maggiewinchester

maggiewinchester Report 22 Oct 2020 12:46

Not sure how much 8 lemons weigh - but I found this, that uses 6 pints

https://www.allotment-garden.org/recipe/1093/lemon-marmalade-recipe/

Researching:
Henry Floyd (g x 4 grandad) Allegedly the heaviest man in England in 1842

Sharron

Sharron Report 22 Oct 2020 12:25

So, I have several old cookery books, and that is a big several. Anyway, in one of these said tomes, I have found a recipe for lemon marmalade.

As you all know, apart from Kay, I am a chucker and dolloper when it comes to cooking and when I make marmalade, I use a tidy few Sevilles and a great splosh of water.

This recipe involves eight lemons, which I have purchased and cut into thin slices as well as quartering them as instructed.

The next bit involves soaking the lemon slices in no less than NINE pints of water overnight.

After that, you cook the lemons until they are tender and leave it overnight again before you do the sugar bit.

I cut the lemons last night ad put them in my largest mixing bowl which was full after six pints. That looked right to me and I was not going to leave them in a metal preserving pan overnight but doesn't nine pints sound like an awful lot of water to you? It would fit into the preserving pan but I am currently simmering the lemons in six pints because I think it would come out as lemon squash if I followed the recipe.

What do you think please?

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