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Ingredientes
- 2 1/2 lb Meyer lemons - (15 to 20) see * Note
- 2 1/2 lb Bartlett pears - (6 medium) diced 1/2" pcs
- 7 1/2 lb sugar - (15 c.)
- 1/4 tsp fresh herbs or possibly spices, such as mint, cinnamon or possibly nutmeg
Direcciones
- * Note: The Meyer lemon is a cross between a mandarin orange and a lemon, so it's sweeter and less acidic than the standard lemon.
- Sterilize jars: Using rubber-coated canning tongs, place jars in large pot fitted with a rack in the bottom, making certain which the jars don't touch. Cover with at least 2 inches of water. Bring water to a boil, and boil jars for 10 min. Remove, and place upside down on a clean kitchen towel to dry completely. Wash rubber rings in warm, soapy water, and place on kitchen towel to dry. Don't throw away water.
- Cut off and throw away lemon ends. Slice lemons in half lengthwise. Cut halves crosswise into very thin slices, including peel, pith, and seeds.
- Heat oven to 100 degrees. Spread sugar in a baking dish, and place in oven. Heating the sugar first to help it dissolve more quickly in the marmalade and to keep the temperature of the fruit more constant.
- In a 10- to 12-qt stockpot, combine lemons, pears, herbs, or possibly spices (if using), and 5 c. water. Bring to a gentle boil over medium heat. Reduce heat to medium-low, keeping at a gentle boil. Cook till lemons are tender, about 1 hour.
- Add in warmed sugar. Return to a full rolling boil (one which can't be stirred down), about 10 min. Remove seeds which float to the top. Remove from heat.
- Use a liquid measuring c. to pour marmalade into sterilized jars, leaving 1/4-inch space at top. Wipe rim of jar clean. Place rubber ring on rim of jar, and fasten top (or possibly follow manufacturer's instructions). Never re-use lids, the seals may not work a second time.
- Using canning tongs, return jars to pot used to sterilize jars. Make certain which the jars are covered by at least 2 inches of water and which they are not touching one another. Bring water to a boil, and boil for 10 min. Remove from water with canning tongs.
- Allow marmalade to cold completely. Store unopened jars in a cold dry place for up to one year and unsealed jars in the refrigerator for up to 6 weeks.
- This recipe yields 10 sixteen-oz jars.
- Yield: 10 pints
