Makes four pots and a little more for next day breakfast
1.3 kg organic lemons
1kg organic cane sugar
1 flat tea spoon all spice (piment de Jamaique)
Vanila
Remove both ends of lemons then cut up lemons rather fine. Make up however you want to do that, it's your life.
put them in a large pan, then add the sugar, allspice and some vanilla (that's only if you feel like it)
mix it up nicely and bring to boil while mixing rather often, especially the bottom of the pan. Once it's boiled for a while, take a spoon or two of jam and place it on a small plate that you'll put in the freezer for 5mn in order to verify when and if the marmalade is almost ready. Do this often. As soon as it's almost ready, turn off gas and pour into sterilized pots that you'll have boiled in a pot for a few minutes.
It's very good and the recipe comes from Xavier le Marseillais. But it's my pride to believe that the addition of allspice is my influence from my recipe of Christmas pudding that we discussed extensively. It replaces quite conveniently Sevilla marmalade, which I missed again this year being a little slow in the cabeza.
1.3 kg organic lemons
1kg organic cane sugar
1 flat tea spoon all spice (piment de Jamaique)
Vanila
Remove both ends of lemons then cut up lemons rather fine. Make up however you want to do that, it's your life.
put them in a large pan, then add the sugar, allspice and some vanilla (that's only if you feel like it)
mix it up nicely and bring to boil while mixing rather often, especially the bottom of the pan. Once it's boiled for a while, take a spoon or two of jam and place it on a small plate that you'll put in the freezer for 5mn in order to verify when and if the marmalade is almost ready. Do this often. As soon as it's almost ready, turn off gas and pour into sterilized pots that you'll have boiled in a pot for a few minutes.
It's very good and the recipe comes from Xavier le Marseillais. But it's my pride to believe that the addition of allspice is my influence from my recipe of Christmas pudding that we discussed extensively. It replaces quite conveniently Sevilla marmalade, which I missed again this year being a little slow in the cabeza.
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