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Sunny Honey Marmalade
| Published: 14th April 2011 17:00 |
Celebrate sunny mornings and breakfast outside with this delicious, easy Lemon and Honey Marmalade recipe.
If you can source locally-made honey, so much the better - mine comes from my bee-keeping friend Neil who must have the happiest little bees in the world, the honey tastes so good! 
Sunny Honey Marmalade
Makes around 2kg
1kg (2lb 4 oz) unwaxed lemons
1.75 kg (3lb 4oz) granulated sugar
250g (9oz) honey
- Wash the fruit and place whole in a pan with 2.5 litres (4 ½ pints) water.
- Cover the pan and poach gently (do not boil) for 1 ½ hours. (Slow poaching releases the pectin from the fruit). It is ready when the fruit is soft and can easily be pierced with a fork.
- Leave to cool then refrigerate overnight.
The next day:
Sterilise your jars - (you'll need 8-10 depending on size)
- Wash the jars and lids in warm soapy water, then place in a large baking tray in an oven pre-heated to 110°C/225°F/Gas mark ¼ for half an hour.
- Leave them in the oven while you finish the jam. You should also sterilise and ladle/jam funnel with boiling water.
- Cut each lemon in half and scoop the flesh, seeds and pith back into the liquid, putting the shells to one side.
- Bring the liquid to a hard boil for 15 mins.
- Meanwhile, cut the rind shells into fine strips.
- Place the sugar in a warm oven (it will dissolve better) and chill a plate in the fridge.
- Strain the liquid through a fine sieve into a large pan, and discard the pulp. You should have 1.5 litres (2 ¾ pints) - if not either boil to reduce, or make up the volume with water.
- Bring back to the boil slowly, add the sugar and honey and dissolve gently on a low heat.
- Bring back up to the boil and skim off any scum.
- Add the peel and bring to a fast boil (do not stir, as it will disturb the setting process).
To check for the setting point, test with a sugar thermometer (it sets at 105°) or do the wrinkle test - take off the heat, and put a drop of the jam on your chilled plate. After a couple of minutes, push it with a finger, and if it has formed a skin and ‘wrinkles' it is done. If not, return to a fast boil for 4 minutes and test again.
Once the jam is cooked, take it off the heat, stir, and skim off any remaining scum.
After 12 minutes, ladle into warm jars and seal.
Label and enjoy!
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