Despite its name, our Cornish Afternoon tea used in this marmalade makes breakfast delicious! The tea produces a beautiful colour and the bergamot adds a fruitier, zingy kick. Put time aside to make this- but we promise it will be worth it!
1kg lemons (unwaxed, if you can get them, although you can use waxed lemons and scrub the wax off the peel)
2kg granulated sugar
Jam pan or large saucepan
Wax jam discs
1. Cut the top from the lemons (where the stalk was) and put into the pan with 2.5 litres of water. Bring to the boil and then simmer for 2-2.5 hours or until you can easily put a fork into the lemon skin. Warm your oven to 100 degrees and put the jars in- they will need to be warm later! (Note: This recipe filled seven medium jars, mostly reused peanut butter and jam jars. It's a good idea to wash and sterilise slightly more jars that you expect to use!)
2. Allow the lemons to cool and put the saucer into the freezer. Once the lemons have cooled, take them out of the pan and measure out the liquid left- you'll need 1.5 litres for the marmalade and can add a bit more if you're a bit short.
3. Halve the lemons and remove the pips. It's easiest to do this on a large plate, as you can collect any juice that escapes during cutting. Put the pips to one side, as these will help your marmalade set. Pour any lemon juice back into the pan with the liquid. Shred the lemons however you please- we preferred a finer shred, but it's up to you! Once you've cut the lemons, pop them back in the pan with the liquid and juice. Put the pips in tea filters (we needed to use two) and the tea in other tea filters.
4. Add the sugar to the pan and bring to a rapid boil. Boil for about twenty minutes and then put a drop on the saucer which has been in the freezer. Let it cool (take your pan off the heat!) and push the marmalade. If it has thickened and 'wrinkles', you've got marmalade! If it doesn't, or is too liquid, put the saucer back in the freezer and try the wrinkle test again in five minute intervals.
5. When you've reached setting point, allow the marmalade to cool slightly (about ten minutes) and then bring your jars out of the oven. Spoon or pour the marmalade into jars- it will still be liquid at this point, don't worry! It'll set over the next few hours. Cover the top of each jar with a wax disc and then firmly tighten the lid.
6. Once the marmalade has set, make a huge batch of toast and enjoy!