figmo@tymix.UUCP (Lynn Gold) (11/11/84)
One of my co-workers brought in some home-grown lemons and limes. The fruits are quite fragrant; the lemons are particularly large and beautiful. Since they won't last forever, and since California regulations prohibit me from bringing these lovely fruits out to my mother in New Jersey, I'd like to make marmalade out of them (so I can at least slice a few rings out of the largest lemon, which is about the size of a small grapefruit, for "decoration" inside the jars). The only recipes I can find are for orange marmalade. Thanks, --Lynn Gold Tymnet, Inc.
edelson@mhuxi.UUCP (edelson) (11/13/84)
> One of my co-workers brought in some home-grown lemons and limes. > The fruits are quite fragrant; the lemons are particularly large > and beautiful. Since they won't last forever, and since California > regulations prohibit me from bringing these lovely fruits out to my > mother in New Jersey, I'd like to make marmalade out of them (so > I can at least slice a few rings out of the largest lemon, which is > about the size of a small grapefruit, for "decoration" inside the jars). > > The only recipes I can find are for orange marmalade. > > Thanks, > --Lynn Gold > Tymnet, Inc. Rather than making a straight lemon or lime marmalade let me suggest that you follow your orange mamrmalade recipe and substitute some of the orange with the lemon and lime. Such a 3-fruit marmalade has a very special flavor and is a quite unique preserve. You can freeze the fruit until you're ready to use it. We make a 3-fruit marmalade using prepared Seville oranges (Wms-Sonoma, $6 a can--highway robbery since its only 95p in England from whence its imported) mixed with grapefruit and lemon rind which we save in the freezer until we have enough to cook up. You can get the detailed recipe from the packer of the Seville oranges (Morrel, Liverpool)