Lots of Lemons

One minute we had no lemons on our tree and the next the tree is full of lemons that have all ripened at once. If this is also true for you, here are a couple of ideas for using some of them. Tried and true recipes we use all the time.

Lemon Cordial

1.5kg caster sugar

zest and juice of 7 or 8 lemons

1/4 cup citric acid

1 litre boiling water

Combine all ingredients in a pyrex or heat-proof china bowl (not metal). Stir until sugar is dissolved. Cover and stand over night.

Strain into sterilized bottles. I find it makes about 3 wine bottles worth.

Don't throw away the zest that is left over. It is yummy on ice-cream or stirred into plain yoghurt and keeps for quite a while covered in the fridge. 

Lemon Marmalade

6 lemons

7 cups boiling water

6 cups sugar

Slice lemons and cover with boiling water. Let stand overnight. Cook gently until rinds are soft, approximately 20 - 30 minutes. Add sugar, stir until dissolved and quickly boil 25 - 45 minutes or until fruit will gel. Put into sterilized jars.

I find it usually takes about 35 minutes and makes about 8 jam jars worth.

I have used the same recipe for limes as well as mandarins and it has worked just as well. I've also made lemon and lime.