Emboldened by my previous experiment with microwave cumquat marmalade (see last post), I decided to take it one step further and make lemon marmalade using the food processor and microwave oven. Definitely look away now if you are a marmalade purist! OK, I confess to being one too, but this was rather fun. Definitely not something you should do for Show marmalade though, as the result wasn’t exactly clear and glistening. But for transforming fruit to marmalade in under an hour, it was pretty good, and the taste certainly was good too.
I used Lemonade fruit, which is a cross between a lemon and a navel orange. Perhaps because it is a hybrid, my Lemonade tree is more susceptible to pests than the other fruit trees, and we haven’t had ideal growing conditions for years, so the tree is stressed, and therefore the fruit isn’t in great shape. However it was fine for this purpose, and I used three for this recipe.
500g lemonades or lemons (I used three)
1 1/2 cups water
3 cups sugar
Top and tail the fruit, and cut in half vertically. Remove seeds, and soak in a little water (from the allowance). Using the slicing attachment on the food processor, finely slice the fruit. You can of course do this by hand, but in the food processor it takes seconds and the result is excellent. I do however pick through it and take out the ends which slice too thickly.
Put the fruit together with the water in a microwave dish (mine was around 3 litres), and cook for 10 minutes until the rind is tender.
Add the sugar, and strained liquid that the seeds were soaking in. Cook until jelled, somewhere between 20-30 minutes; mine was closer to 30. Bottle immediately and lid straight away.