Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Odds & Ends
White Sangria
Clarified Butter (Ghee)
Dried Lemon or Orange Peel
Brandied Fruit
Cherries in White Rum
Dried Mushrooms
Brined Grape Leaves
Home Made Ricotta Cheese
Home Made Mozarella Cheese
Orange Flavored Olives
Lemon-Lavender Marmalade
Home Cured Olives
Citrus Roses
2005 Sauvignon Blanc
2005 Glissando
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Lemon-Lavender Marmalade
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Here in California we grow all kinds of citrus fruits. In Sonoma County
lots of people have lemon or orange trees which throw off harvests twice
a year. This recipe can be used for any kind of citrus, lemon, lime,
or orange. The trouble with all the store bought marmalade recipes is that
they are sickeningly sweet and the flavor of the fruit is overpowered.
This recipe is tart and the lavender gives a more complex flavor. You
could also substitute other herbs such as mint, rosemary or thyme or not
use any herbs at all. This is very nice on hearty nut breads, muffins
and with tea sandwiches or even as a sauce for wild game in which case
you add some butter and cognac or marsala. This recipe makes a somewhat
tart marmalade so if you favor very sweet foods add about 1/3 cup more
sugar for each cup of lemon and and each cup of water so that 1 1/3 cup
of sugar is mixed with each 2 cups of lemon-water mixture.
Lemons
1/2 teaspoon lavender flower for each two cups of mixture (optional)
Sugar
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Remove all zest from fruit.
Chop coarsely with hand held mixer.
Cut lemons
in half and squeeze juice over a strainer so that seeds are separated.
Remove rest of pulp from pith and put into a blender.
You will probably
do this by batches.
Liquefy, and pour into lemon juice through a strainor.
Using a wooden spoon push through as much juice as you can through the
strainer and discard residue.
Let stand for four hours or put in refrigerator overnight, covered.
Measure amount of lemon mixture and add a like amount of water and add 1
1/4 cup sugar for each two cups of lemon water mixture.
Add a half tespoon
of lavender flowers for each two cups of the entire mixture.
Mix and boil
on the stove for 45 minutes to an hour.
Meanwhile get some glass canning jars, four ounce jars are nice to use and
wash and sterilize along with the metal bands.
Boil for about ten
minutes.
Put lids in simmering water until used.
Remove the lemon mixture from the heat and let cool slightly. It will look
thin, but don't worry it thickens after it cools.
After the marmalade cools, spoon it into the jars.
Wipe the rim inside and
out with a clean towel dipped in hot water.
Put on lids and screw on bands
firmly not using excessive force.
Put in boiling water up to bands and
boil for ten minutes.
Remove and let cool.
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