Cytron also called Cedrat, have you tried? Characteristic a feature of this fruit is its slightly sweetish and very thick albedo and slight albedo the amount of sour flesh. I got a few kilos of citrons directly from manufacturer from Sicily. I will prepare a delicious marmalade from them inspiring myself a recipe also straight from Sicily. * In this recipe we use marmalade whole fruit, so it is worth making sure that the lemons are organic.

This time I propose a traditional and slow cooker version of marmalade.

LEMON MARMOLAD or LEMON MARMOLAD

Ingredients

1 kg of citrons or lemons

pips (no throw out)

800 g of sugar

400 ml of water + 150 ml

Execution

Wash the lemons thoroughly. If we are not sure if lemons they are ecological, additionally scrub and pour boiling water. We cut the lemons on four, and then very thinly sliced. We do not throw away seeds, we wrap all of them in gauze.

Put the sliced ​​lemons into the pot, put the seeds wrapped in gauze and pour 150 ml of water.
Bring to a boil and cook, stirring all the time, until the water has completely evaporated.
In the meantime, pour 400 ml of water into another pot and we pour sugar. Bring to a boil and cook until you get sugar syrup.
Pour the syrup into a pot with lemons. Bring to the boil again and cook for about 15 minutes, stirring constantly. The seeds should be immersed in the lemon mousse all the time.
Best to leave the pot with marmalade overnight, so that the seeds get the right amount of pectins responsible for the solid consistency of the marmalade. Pour hot marmalade into jars. We turn the jars upside down and leave to cool. We can pasteurize the jars with marmalade.

LEMON MARMOLAD OR SLOW LEMON

Put the washed and sliced ​​lemons into the bowl of the slow cooker, together with the gauze pad and pour over 150 ml of water. We set the LOW level for 4 hours. After this time, pour hot sugar syrup into the lemons and set the LOW level for 2 hours. It is best to leave the slow cooker with marmalade overnight, so that the seeds get the right amount of pectin responsible for the solid consistency of the marmalade.
The next day, set the LOW level again for 1 hour, remove the gauze pad with seeds and pour the hot marmalade into the jars. We pasteurize the jars with marmalade.

SUGAR SYRUP
Pour 400 ml of water into a pot and pour sugar. Bring to a boil and cook until a sugar syrup is obtained.

Enjoy your meal!

* inspiration In Campagna

also check

Candied kumquats with honey, cinnamon, anise, and orange liqueur

Express jam with orange, carrot and ginger

Tomato jam - spicy cherry tomato jam

Apple butter with bourbon, cardamom and orange

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