Ingredients
Method
- 200 g sugar
- 1 cup water
- 4 lemons, cut into eighths
- 1 vanilla pod, seeded
Method
Ingredients
Combine the sugar and water in a saucepan over a low heat. Add the lemons and vanilla and bring to a gentle boil.
Allow the mixture to reduce gradually while the lemon softens and turns slightly translucent.
Once the marmalade is thick and sticky, remove it from the heat and allow it to cool slightly before serving.
While the much lower sugar quantity compared to other recipes is a very welcome difference, cutting an entire lemon only into eighths leaves you with chunks that are way too big. Also, the pieces of rind are still too tough. For my 2nd batch, I boiled the well-washed whole lemons for a half hour first, to soften them – and then used a cup of that water in the recipe for extra flavour…