Its Summer!! I haven’t kept my promise to write, we have been so busy with weddings.
Peonies are abound. I love peonies and this year has been an especially good season. These are for a wedding at the Palm House at the Brooklyn Botanic Garden, I love using creams and whites and yellows with dusky greens, so lemony and creamy don’t you think? Makes me want some Lemon Tarts or some Key Lime Pie.
Summer is also a time for Lavender and Lemons.
I love Meyer lemons and have a hard time finding them. Luckily, they grow great in containers and make perfect house plants. They like bright light and not so much water. If you have an outdoor space they you can put them outside in the summer, and inside in the winter.We have a full selection in our shop in sizes from one gallon to 45 gallons. We even have a 5 in one tree that has Meyer Lemons, Oranges, and Grapefruit, all on the same tree (I am secretly hoping it doesn’t sell)
Here is our recipe for Meyer Lemon Marmalade, Delicious.
Meyer Lemon Marmalade
Makes about 12 jars
Warning: This recipe takes three days.
14 to 15 Meyer Lemons
1 sweet orange
Enough water to cover the fruit, about
4 1/2 to 8 lb of sugar, depending on the size of your lemons
Slice the in half lengthwise, then into thin horizontal slices, removing the pips as you slice and placing them in a bowl.
Place the lemon slices in the biggest bowl you can find (or two bowls) and cover them with water (I use filtered water). Cover with a plate and set aside in a cool place overnight. Cover the pips with water and set aside, covered, in the refrigerator.
The next day, pour the fruit and its water (not the pip water) into a large saucepan or copper jam basin. Bring to a boil and let the mixture bubble at a steady boil for 40 mins, stirring occasionally. Let this mixture cool, then weigh it and return it to a cool place to rest overnight.
The next day, place the fruit with its water, the strained pip water and an equal weight of sugar in a large saucepan or jam basin. Bring to a boil, then let it boil steadily for about 1 to 1 1/2 hours, stirring occasionally, until the syrup thickens slightly. To test the marmalade, pour a little onto a small plate that you have chilled in the freezer, then wait a minute. Tilt the plate and if the syrup wrinkles, it’s time to transfer the marmalade to jars.
Use 3 part canning jars, Wash jars with hot soapy water and rinse.
Fill the jars nearly to the top and close the lids as soon as you can (make sure the rims are clean). Invert the jars onto a towel and let rest until cool. Make sure that you have a seal on the lid by taking off the ring and seeing if the lid is depressed and makes a bright tinny noise when you flick it with your finger. If not, replace the lid, cleaning the edge of the jar and process in a boiling water bath for 10 minutes.
The marmalade could keep for years or perhaps days, depending on how many marmalade-lovers you know.
As far as lavender goes, we just got in our first harvest of Munstead and Hidcote. Oh the smell is heavenly.
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