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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.

Jaci

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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