Lemon marmalade (a gift in a jar)

Method

1. 01

   Scrub the lemons under hot water. Halve and juice them into a large bowl. Fish out and reserve all the pips in the muslin — they hold the natural pectin.

2. 02

   Scrape the pith and membrane from the spent shells with a spoon and add these to the muslin with the pips. Tie the muslin closed with string.

3. 03

   Slice the lemon peels into fine ribbons (2–3mm) — thickness is a taste choice; I like mine fine and elegant.

4. 04

   Put the juice, sliced peels, muslin bag and water in a wide, heavy preserving pan. Cover and leave overnight — this softens the peel and starts the pectin working.

5. 05

   The next day, bring to a gentle simmer and cook uncovered for 1½ to 2 hours, until the peel is completely tender when squeezed between two fingers. Do not add the sugar until the peel is soft — sugar sets the peel where it is and you cannot rescue tough marmalade.

6. 06

   Meanwhile, put a small plate in the freezer for the set test, and sterilise your jars (wash, then dry in a 140°C oven for 15 minutes; boil the lids).

7. 07

   Lift out the muslin bag and squeeze it hard over the pan (it will yield a glossy jelly — this is the pectin, don't waste it). Discard the bag.

8. 08

   Add the sugar and stir over low heat until every grain has dissolved. Only then bring to a hard, rolling boil for 10–20 minutes.

9. 09

   Test for set: spoon a little onto the cold plate, wait 30 seconds, push with your finger. If it wrinkles, it's ready. If not, boil for another 3–5 minutes and test again. A jam thermometer should read 105°C.

10. 10

    Off the heat, rest for 10 minutes so the peel suspends evenly. Ladle into hot jars, seal immediately, and label with the date once cool.

11. 11

    Keeps for a year in a cool cupboard. Once opened, refrigerate and use within a month — as if it will last that long.