5 lemons
1 grapefruit
12 cup water
8 cup sugar (4 pounds)
Directions
Makes about 10 half-pints. Wash and peel the lemons thinly; remove the
white pith and seeds and discard them. Cut the peel into fine shreds;
reserve the pulp. Simmer the peel with 2 cups of the water in a
covered preserving kettle for about 1 hour, or until tender. Drain
the liquid from the lemon shreds and set both aside. Wash the
grapefruit and cut it and the lemon pulp into small pieces; cover
with the remaining 10 cups of water and simmer gently in a covered
preserving kettle for 1 1/2 hours, or until the fruit is tender. Add
the liquid from the lemon shreds to the kettle and bring just to a
boil. Remove from heat and strain mixture through a jelly bag.
Measure the juice into the preserving kettle and add 1 cup of sugar
for each cup of juice. Add the reserved lemon shreds and over high
heat, boil hard for about 15 minutes until a jelly thermometer read
Servings: 10 servings
Lemon Shred Marmalade Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite possible to trace the history of recipes far back into ancient history, certainly as far back into recorded history as ancient Egypt, and possibly even further. In practice though, generally, these old records were just primitive hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts is a series of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. During Roman times 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. He also recounts how the ancient chefs were skilled in the use of many spices, including a few you will know like basil, mint and dill. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations created an eruption in books on cooking, some of which still exist in academic collections. By the arrival of the 1900s, cookery books are highly popular mostly due to higher levels of literacy, more spare time and disposable income. Like it or not, the introduction of television gave us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Lemon Shred Marmalade recipe.
