Lemony snippets

[desperance]

Rather to my surprise, it turns out that my favourite (so far) of the Meyer lemon marmalades is the kind I make the same way I make Oxford marmalade with Sevilles: essentially weigh the lemons (for later), cover with water and boil 'em for an hour, leave 'em in the water overnight; next day scoop out all their insides and parcel that up in cheesecloth or muslin, chop the peels and add them back to the liquid, add sugar equal to the lemons' original weight, add the muslin bag (for flavour and pectin), and boil to a light set. Fish out the bag, squeeze it in a colander over a bowl, pour the squeezings back into the pot, let everything sit for ten minutes and then ladle it into warm jars and seal.

And this morning Katherine brought her dehydrator round, so I'm going to try slicing and drying a few, see what I can do with those.