desperance (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
desperance) wrote2015-01-09 04:49 pm
desperance) wrote2015-01-09 04:49 pm
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When life hands you Meyer lemons...
...make Meyer lemon marmalade. Obviously.
Thanks to the generosity of a neighbour with an overproductive tree, I have a bagful of fresh-picked lemons. And thanks to a dreadful miscalculation last Seville season, and/or a ridiculously generous nature, I ran out of marmalade a month ago and have been spreading my toast with jam. Jam!
So: I made a sample batch of Meyer lemon marmalade which is perfectly acceptable, but we need to know more, for science: is this the best possible marmalade that can be achieved? (My Oxford marmalade, I should point out, is the exact perfect expression of Seville oranges, so these poor Meyers have a lot to live up to.) So tonight and tomorrow I'll make a new batch with a different technique, and we will compare and contrast.
Meanwhile, it's coming on gin o'clock. And I have all these lemons. Oy.
Thanks to the generosity of a neighbour with an overproductive tree, I have a bagful of fresh-picked lemons. And thanks to a dreadful miscalculation last Seville season, and/or a ridiculously generous nature, I ran out of marmalade a month ago and have been spreading my toast with jam. Jam!
So: I made a sample batch of Meyer lemon marmalade which is perfectly acceptable, but we need to know more, for science: is this the best possible marmalade that can be achieved? (My Oxford marmalade, I should point out, is the exact perfect expression of Seville oranges, so these poor Meyers have a lot to live up to.) So tonight and tomorrow I'll make a new batch with a different technique, and we will compare and contrast.
Meanwhile, it's coming on gin o'clock. And I have all these lemons. Oy.