Zutaten für Brandy Meyer Lemon Marmalade
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Zubereitung von Brandy Meyer Lemon Marmalade
- Halve 2 pounds of Meyer lemons crosswise and remove seeds, reserving seeds.
- Tie the reserved seeds in a cheesecloth bag.
- Quarter each lemon half and thinly slice.
- Combine sliced lemons and the cheesecloth bag in a 5-quart nonreactive heavy pot. Add 2 cups of water. Let the mixture stand, covered, at room temperature for 24 hours.
- Bring the lemon mixture to a boil over moderate heat. Stir in 1/2 cup brandy.
- Reduce heat and simmer uncovered, until reduced to approximately 4 cups (about 45 minutes), skimming off any foam or scum that rises to the surface.
- Stir in 4 cups of granulated sugar. Continue to boil over moderate heat, stirring frequently and skimming off any remaining foam and scum. Cook until the marmalade reaches 215-220°F (setting point) on a candy thermometer. Remove the cheesecloth bag of seeds.
- Ladle the hot marmalade into sterilized 3 pint-sized jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth.
- Seal jars with lids.
- Process jars in a boiling water bath canner for 15 minutes. Ensure jars are fully submerged by at least 1 inch of water.
- Remove jars with tongs and let cool completely. You should hear a ‘pop’ sound as the jars seal.
- Check seals. Store sealed jars in a cool, dark place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1149g
Fat
0g
Carbs
99g