Lemon Jam
February 12th, 2006
Since I didn’t have a chance to get a hold of some seville oranges, their jam’s recipe could not include detailed step by step pics. Right after that post, a friend gave us bunch of lemons growing in his backyard. I chose the ones that have thick peel and set out for this mission.
The recipe is the same as the seville orange jam. But this time I chose to roll the lemon peel before boiling — both ways would work.
As far as the taste goes.. I definitely prefer seville oranges, but this jam is a great way to preserve lemons and bring them to your breakfast table.
The shreded lemon peel is now in a jar, mixed with equal amount of sugar and put in the fridge.
Here is the pics for most of the steps:
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February 12th, 2006 at 8:05 am
I love lemon aroma in jams.. it’s different, it’s a bit sour but lovely. I have a jam (more like a marmelade) recipe where I cook pears, apples and lemon rinds together. I cut the lemon peel in small sticks and cook all the ingredients together. I cannot remember if I used to cook lemon peels in advance or not, I guess the recipe appears in my Bodrum book, I’ll check sometime if you’re interested. Looks lovely though!
tijen
February 12th, 2006 at 9:09 am
What a beautiful post. I adore citrus and have a variety of trees so I always like new citrus ideas. Thank you.
February 12th, 2006 at 3:05 pm
I want to try it Fethiye but this waxed and unwaxed lemon things makes me confused. Recipes recommend unwaxed ones..Trouble is I have no idea about it. All the lemons looks same to me..:(
February 14th, 2006 at 12:03 am
Very inspiring Fethiye. Plenty of lemon trees full of fruit here around at this time of the year, I will definitely try this. How do you use the saved lemon peel? Love your page and recipes.
Dana
February 14th, 2006 at 9:40 am
Tijen, thank you for your suggestion on winter jams. Once I get some apples, I am thinking about trying out that recipe of yours, too!
Fran, if you have own citrus trees using their peel would not be an issue for you! Great!!
Betul, you are right about that waxed citrus. Very annoying but they do it. Do you think washing them in hot water, scrubbing would help? Or buying it from local growers (which I realize it is hard for you to get to) would be another option?
Dana, using about a tablespoon of lemon peel + sugar mix in many cakes is my main way of using them. Gives a nice aroma. In some recipes you can even replace vanilla extract with this peel + sugar mix. Please let us know if you liked the jam.
February 14th, 2006 at 1:20 pm
Betul–there is a product some use called “veggie wash” that is supposed to remove wax and other things on the surface of fruits & vegetables. There are other products with different names that are supposed to do the same thing. Hope this helps.
February 14th, 2006 at 2:10 pm
Thank you Fran! I have never heard of that product line either.
In a personal conversation, another friend of mine pointed out that washing the fruit in hot water etc does not help remove the wax :( So, either going for home grown or these “veggie wash” type of products would help. Thanks again!
March 3rd, 2006 at 10:01 am
Ex Pats Taste the World
If there’s a crowd in the food blog world, it’s the one comprised of ex patriates, people living away from their birthplaces for school, for love, for work; for now, for awhile, for life.
Just look: we are Japanese living in Switzerland … South A…
March 13th, 2006 at 8:35 am
Yeah, washing/scrubbing lemons in hot water might just make you lose lots of the oil/aroma! :(