Marmellata con Limone

With its strong lemony zing, a small amount of this marmalade goes a long way. Spread it over your favorite bread and butter, toast or a croissant, use it on pastry or mix a spoonful into your hot tea.

My Marmellata con Limone RECIPE:

20 lemons

0.2 lbs white sugar

0.2 lbs brown sugar

0.1 liter Cointreau

Juice the lemons into a non-reactive pot, and combine the juice with both sugars. Boil on very low heat for about two hours, stirring quite often, until the mixture is honey-like consistency. Let cool down to room temperature. Stir in the Cointreau liquor, mixing thoroughly. Before filling into jars, allow macerating for about two weeks.

To fill the jars, heat the mixture quickly to the boiling point. Pour hot marmellata into dry jars. To prevent the jars from cracking from the temperature shock, make sure your jars are warm before pouring in the hot mixture. (The easiest method is to rinse them in hot water, than towel them dry, and fill while still hot.)

You can steam-preserve the jars for 5-10 minutes, but since this marmellata contains high amount of natural citric acid, which is a well know conservative agent, this step is not really necessary.

If stored in the fridge, your marmellata should stay fit for at least two months, unless of course, you eat it sooner.