6 lemons
1 1/2 cup water
1/8 tsp baking soda
5 cup sugar
1 pouch liquid pectin
Directions
Remove peel from lemons; discard white membrane and cut rind into
slivers. Section lemons, remove seeds, and chop pulp. Set aside.
Combine rind, baking soda, and water in a saucepot. Cook, over medium
high heat, until mixture boils, stirring frequently. Add sugar and
reserved fruit, stirring well. Cook until mixture reaches a full,
rolling boil, stirring occasionally. Boil hard 1 minutes. Remove from
heat; stir in pectin. Skim foam. Let stand for 5 minutes, stirring
occasionally to distribute fruit. Pour into hot jars, leaving 1/4
inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling
water bath. Yield: about
4 half pints. (960 mL)
From: Ball Blue Book Shared By: Pat Stockett
Servings: 6 servings
Lemonade Marmalade Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
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We can track the history of `recipes` back into ancient history, in truth as far back as the ancient Egyptians, and possibly even further than that. In practice though, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered, according to academics is a series of clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius created a number of scripts which described recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the ancient cooks made use of many spices and herbs, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from the holy lands, such as parsley and basil. The introduction of these new tastes caused an outbreak in cookery books, many of which are now in private cookery archives. For the next few years, the rich families of the West tried to offer the most exotic banquets, and consequentially cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing recipes of the day. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Lemonade Marmalade recipe.
