By Holly Royce
A few weeks ago I started in my quest to use up the 30 lemons my housemate harvested from her family home over her holidays. My mission is to use them to make delicious vegan treats to share with my housemates, neighbours and in the 1 Million Women office. I made vegan coconut and lemon slice – then last week I made blushing lemonade and raw vegan meltaway balls.
The lemons are starting to go soft so it’s time to pull out the big guns – Lemon Marmalade.
It makes such a cute gift in a nice upcycled jar, and delicious on just about anything!
Why is eating seasonable produce sustainable?
Where fruit and vegetables come from, the way they are grown, how far the food items have traveled, and how they are stored and preserved or refrigerated – all are important elements in determining its carbon footprint. Incredible as it may sound, what we eat and drink contributes to about one third of the CO2 pollution connected with our day-to-day living. We have the power to make positive choices when we shop that will affect food preparation, eating and what we can do with scraps and leftovers. – See more at our website.
thanks to BBCGoodfood.com for this recipe
10 Lemons (or 1KG of lemons)
2kg granulated sugar
— Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top ‘button’ which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
— When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid – you’ll need 1.5 litres in total. If you don’t quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
— Halve the lemons and remove the pips – reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
— Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
— Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.
That’s it. I am finally out of lemons and managed to enjoy and eat every last one of them! Check back next week to see the my next journey for foodie weekender.
Did you try this recipe? What did you think? Share any of your lemon based recipes in the comments below!
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