Welcome to #LemonWeek 2022 hosted by Lynn from Fresh April Flours and Rebecca from Devour Dinner. This week is sponsored by Rodelle and La Tourangelle. I may have received product samples from these sponsors to help in the creation of my recipes. All opinions are my own.
Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
I love adding herbs and flowers to my jams and jellies to give them a little extra something (Lavender Grape Jelly for example).
If you are new to canning, RELAX! Jams and marmalades are good recipes to start with for first time jam makers.
Go to Fresh Preserving to read about water bath canning and gather the equipment before starting. Basically you need a large 8-10 quart pot with a trivet, a jar remover, and new half pint jars and lids.
And if you don't want to go through the process of sealing the jars you can make a smaller batch and keep it in the fridge.
The best lemons to use for Lemon Marmalade.
The kind you have or the kind you like.
Meyer lemons are a little sweeter, Lisbon and Eureka are more tart. You can even use rough lemons (Citrus jambhiri), though you may need to use more fruit since these can often be mostly pith.
This batch was made with a bunch of Meyer lemons I had received from my local CSA. All organic and locally grown.
The organic part is rather important, if you can, since you will actually be using the peel and want to make sure there is no pesticide residue on it. Most standard grocery store lemons have a waxy coating on them to make them shiny and purty!
Rinse the lemons with some boiling water and give them a nice scrub and cool water rinse before zesting.
Lemon Week Recipes and Giveaway
Check out all of the delicious recipes the other Lemon Week bloggers are sharing today:
Wednesday #LemonWeek Recipes
- Lemon Curd Layer Cake by Fresh April Flours
- Lemon Poke Cake by Blogghetti
- Lemonade Cake by Hezzi-D’s Books and Cooks
- Crepes with Lemon Curd and Mascarpone by Art Of Natural Living
- Braided Lemon Bread with Blackberries by Karen’s Kitchen Stories
- Chicken Costoletta by Cheese Curd In Paradise
- Lemon Lush by Devour Dinner
- Lemon Cheesecake Bars by Best Cookie Recipes
- Lemon Pudding Cake by The Freshman Cook
- Lemon Cheesecake Bombs by Simply Inspired Meals
- One Pot Lemon Garlic Pasta Recipe by The Fresh Cooky
- Lemon Loaf Cake by A Day In The Life On The Farm
- Glazed Lemon Poppy Seed Pudding Cookies by The Spiffy Cookie
- Lemon Blueberry Crumb Bars by An Affair From The Heart
- Mini Lemon Cheesecakes by Kathryn’s Kitchen Blog
- Lemon Sorbet by Jen Around The World
- Lemon Blueberry Waffles by Lemon Blossoms
- Lemon White Chocolate Chip Cookies by Home Cooked Harvest
- Lemon Crepes by The Redhead Baker
- Glazed Lemon Bundt Cake by Jonesin’ For A Taste
- Lemon Coriander Soup by Magical Ingredients
- 6-8 medium lemons (preferably organic)
- 3 cups water
- 2-3 stalks fresh rosemary
- 6-7 cups sugar
- If fruit is organic and has no waxy coating, rinse with cool water and scrub fruit lightly with a brush. If it has a waxy coating rinse with boiling water first then cool water and scrub.
- Remove zest from lemons with a vegetable peeler with as little white pith as possible. Slice into thin strips and place in a medium saucepan.
- Peel the pith off of the lemons and discard. Roughly chop the lemon pulp, discard any seeds. Add pulp to the lemon zest in the saucepan.
- Add the water to the saucepan. Bring to a boil, reduce heat and let simmer for 5 minutes. Pour into a non-metal bowl, add rosemary stalks.
- Cover and let sit for 12-18 hours. This is essential! The lemon juice will soften the lemon zest during this process. Otherwise it will harden an be inedible once the jam is cooked.
- Place 3 or 4 metal spoons in the freezer about 1 hour before cooking. Sterilize canning jars.
- Remove rosemary stalks. Measure the fruit and liquid and pour into a large pot. Add 1 cup of sugar for every cup of mixture.
- Bring to a boil over high heat, stirring constantly. Continue cooking as mixture thickens.
- To test for gelling point, pour a small amount of marmalade onto one of the frozen spoons to cool quickly. Pour off of the spoon, if it is thin and syrupy keep cooking. It is done when the cooled marmalade pours off in a sheet or clump.
- Add to jars and process in a boiling water canner for 10 minutes for half pint jars (aka 1 cup jelly jars).
- 2 count Gourmet Madagascar Vanilla Beans
- 2oz Almond Extract
- 4oz Natural Baker’s Extract
- 4oz Vanilla Paste
- 8oz Gourmet Vanilla Extract
- 25oz Organic Baking Cocoa
- Extra Virgin Olive Oil
- Roasted Walnut Oil
- Regenerative Sunflower Oil
- 4oz Vanilla Paste
- Fleur de Sel Almond Butter
Lemon Rosemary Marmalade
Sound fabulous? Share it!
Check out the amazing prizes you can win in our #LemonWeek Giveaway!
Prize #1: Rodelle Prize Pack
Rodelle Prize Pack includes:
Prize #2: La Tourangelle Prize Pack
La Tourangelle Prize Pack includes:
Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.a Rafflecopter giveaway
Until next time, happy eating!
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