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Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

One of the beauties of living in a small town is that occasionally you will be given a gift of excess fruit from someone's tree. It may not even be someone you are directly friends with; just someone who has heard you may use what they have to spare. Each year, at the end of winter when their tree is laden with fruit, I will be given a generous bounty of lemons.

I use the lemons to make Lemon Marmalade. If you would like to learn, cook and take home your own preserves, come along to a preserving cooking class

A recipe for Bush Lemon Marmalade from Jacican Recipe

 The ingredients for Bush Lemon Marmalade

Ingredients

10 lemons - whole, washed

2.5 litres of water

2.75 kg white sugar

20 grams salt

extra water, for soaking

Method

Cover lemons with extra water. Add salt, cover and stand for 24 hours. Drain of brine; wash lemons. Squeeze juice from lemons and strain into a bowl.

Lemons in brine  Juiced lemons

Retain pulp from all lemons; place in a separate bowl. Add the strained seeds to the pulp.

Lemon juice  lemon pulp rind 

Put lemon skins through food processor to finely chop; add to strained lemon juice.

Lemon rind ready for blitzing  Lemon rind after being blitzed

You now should have one bowl of juice and finely chopped lemon peel and another bowl containing pulp and seeds from the lemons.

Add 2 litres of water to the lemon juice and skins and 500 ml of water to the pulp and seeds. Cover both and stand for 12 hours.

After 12 hours, strain 500 ml of liquid from the pulp, seeds and water mixture. Add this to the lemon juice, skins and water mixture. Discard pulp.

Place lemon juice, skins, water mixture and 500 ml of liquid from pulp in a jam pan; simmer gently, uncovered, for 45 minutes.

Pouring lemon juice in the pan

Add sugar and boil rapidly until jam is set, about 45 minutes.

Stand for 5 minutes before bottling.

Pouring the marmalade

Makes 12 x 250 ml jars.

 

Lemon Marmalade can be eaten on toast, steamed inside puddings, or used to glaze roast pork - anything to which you want to add a sweet but tangy lemon flavour.

I use mine in a Lemon Treacle Tart.

Lemon Treacle Tart by Jacican

Jaci

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