Lemon Marmalade Murabba Style Recipe

This is fusion of Murabba and Jelly recipe flavored with Cardamom and Cinnamon

You can use Lemons, Sweet-limes or Meyer's lemons. If you are in India try with Mausambi

Recipe Notes

1. No firming agents are needed

2. Seeds white pith and membranes are saved to extract pectin. These items are put in a muslin cloth and cooked with limes. When cold squeeze out as much pectin as possible and then discard it

3. Equal amount by weight of fruit, water, and sugar are needed. We will approximate it

4. The finished syrup should be of one thread consistency just like Murabba. If you have a candy thermometer, one thread consistency is same as 220º F

Ingredients

1. Lemons: 2½ pounds

2. Water: 6 cups

3. Sugar: 6 Cups

4. Salt: 1/8 teaspoon (pinch)

5. Cinnamon sticks 3"x¼" sticks: 3

6. Green Cardamoms seeds cracked: 1 teaspoon

Method

1. Chop off and discard the ends.

2. Cut lemons in half. Remove and save seeds.

3. Remove and save any visible pith and membranes

4. Cut into thin slices. Alternately you may shred the rind thin and chop up the pulp.

Its personal choice. I like thin slices

5. Put lemon slices in a glass bowl with water.

6. Collect saved seeds pith and membranes tie in a muslin cloth. Add to water and lemons

7. Soak for 12 hours

8. Transfer the contents to a pot. Heat it to a boil. Simmer on medium heat for 20 minutes or longer till the lemon rind is tender.

9. Remove the bag with seeds and let it cool in a bowl on the side, When cool to touch squeeze out as much pectin as possible. Add pectin to pot. Throw away contents of muslin cloth.

10. Add salt and sugar. Bring it to a boil.

11. Heat to 220º F. or one thread consistency

12. Add in Cinnamon and Cardamoms. Let it cool to room temperature

13. Transfer the contents to sterilized jars. Secure lid tight.

Store in refrigerator for 60 days.